How to Make Perfect Geundaessambapgwa Myeolchigyeongwaryussamjang: Traditional Korean Recipe with Nutrition Facts

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

This guide details Geundaessambapgwa Myeolchigyeongwaryussamjang (Swiss Chard Wrapped Rice with Anchovy and Nut Ssamjang). Based on official MFDS (Ministry of Food and Drug Safety) data, this recipe offers precise measurements and nutrition for an authentic Korean dish.

## History

Ssam, “wrap,” is a fundamental Korean tradition: vegetables, rice, savory pastes. Geundaessambap uses Swiss chard, aligning with *yakseon* (food as medicine) philosophy. Myeolchigyeongwaryussamjang, with anchovies and nuts, adds protein and fats. This is a traditional home meal.

## Ingredients (1 serving)

**For Geundaessambap:**
* Rice: 70g
* Brown Rice: 10g
* Barley: 10g
* Swiss Chard: 50g
* Water: 400g
* Dried Anchovies (broth): 2g
* Dried Kelp (broth): 2.5g

**For Myeolchigyeongwaryussamjang:**
* Kelp Broth: 10g
* Onion: 3g
* Doenjang: 2.5g
* Scallion: 2.5g
* Gochujang: 2.5g
* Small Dried Anchovies: 2.5g
* Walnuts: 2.5g
* Pine Nuts: 2.5g
* Peanuts: 2.5g
* Minced Garlic: 2.5g
* Maesilaek: 2.5g

## How to Make Geundaessambapgwa Myeolchigyeongwaryussamjang

1. **Broth:** Simmer 400g water, 2g anchovies, 2.5g kelp for 10 min; remove solids. Reserve 10g broth for ssamjang.
2. **Rice:** Wash 70g rice, 10g brown, 10g barley. Cook with 150-180g kelp broth; steam.
3. **Chard:** Blanch 50g Swiss chard (30-60s) until pliable. Ice bath, drain, pat dry.

4. **Ssamjang:** Mix 10g kelp broth, 3g onion, 2.5g doenjang, 2.5g scallion, 2.5g gochujang, 2.5g toasted anchovies, 2.5g walnuts, 2.5g pine nuts, 2.5g peanuts, 2.5g garlic, 2.5g maesilaek.

5. **Assemble:** Place rice on chard leaf, top with ssamjang; fold wrap. Serve fresh.

## Nutrition Facts (per serving)

Based on official MFDS data:
* **Calories:** 407.3 kcal
* **Carbohydrates:** 79.4 g
* **Protein:** 15.6 g
* **Fat:** 3.5 g
* **Sodium:** 745.3 mg

## Tips for Perfect Ssam

* **Chard Prep:** Blanch chard quickly (30-60s). Ice bath stops cooking; ensures vibrancy.
* **Ssamjang Balance:** Taste and adjust ssamjang. Pinch of sugar balances.
* **Rice Texture:** Cook mixed grain rice slightly firmer to avoid soggy ssam.

## Cultural Significance

This dish embodies wholesome Korean communal dining. Showcases seasonal produce, fermentations, greens, grains, nutrient-rich ssamjang, fostering health and community.

## FAQ

**Q:** Prepare ssamjang in advance? **A:** Yes, Myeolchigyeongwaryussamjang refrigerates for up to 3 days in an airtight container.

**Q:** Lack specific nuts? **A:** Any chopped nuts (almonds, cashews) work. Substitute for texture, healthy fats.

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