Spicy Cauliflower Sangchu Ssam


For 2 (For 4)

Sushi Rice: 1 bag (2 bags)

Cauliflower: 1 (2)

Gochujang Paste: 3 pods (6 pods)

Sesame Oil: 1 pod (2 pods)

Soy Sauce: 4 sachet (8 sachets)

Chilli Garlic Sauce: 1 pod (2 pods)

White Sugar: 1 sachet (2 sachets)

Soy Sauce: 3 Sachets (6 Sachets)

Crushed Ginger: 1 Sachet (2 Sachets)

Carrot: 1 (2)

Spring Onion: 1 bunch (2 bunches)

Lime: 1 (2)

Little Gem Lettuce: 1 (2)

Coriander: 1 bunch (1 bunch)

Sesame Seeds: 1 pod (2 pods)

Rice Wine Vinegar: 1 pod (2 pods

Nutritional Information:

Per serving: Energy (kcal) 490 Fat 14g of which saturates 2g Carbohydrates 81g of which sugars 32g Protein 15g Salt 8.74g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Ssam (leafy vegetable wraps) are a real celebration of great ingredients, involving everyone in a shared ritual of assembling and curating their every bite at the table. While ‘Korean barbecue’ restaurants usually offer meaty fillings, vegetables are just as worthy of the a􀂂en􀦞on, especially when slathered in intensely flavourful gochujang and roasted. It’s considered polite to only load each ssam with enough rice and filling to eat it in one single bite. Taking a big, hamster cheeks-sized mouthful is a socially acceptable way around this limitation, but please be careful not to overdo it...

  • Preparation time:

    For 2 - 45 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins