Ssambap with Marinated Tofu and Extra Hot Nut Butt Ssam Sauce

Serves 4 


Marinaded Tofu: 

300g firm tofu, drained, pressed and cut into 1/2-inch thick 2-inch squares 

2-3 tbsp gochujang (Korean chili paste) (depending on how much heat you want, start with two tbsp and then taste to check the heat level.) 

3 tbsp soy sauce 

2 tbsp maple syrup 

1 clove of garlic, finely crushed 

1 tablespoon sesame oil 

Ssam sauce: 

100g Harry’s spicy nut butter 

1 tbsp/20g gochujang 

4 tsp maple 

2 tsp sesame oil 

80ml water 

2 scallions finely chopped 

1 clove garlic, finely crushed 

1 tbsp toasted sesame seeds 

Ginger & spring onion sauce: 

4 scallions, thinly sliced (white and greens) 

1 inch ginger peeled and grated 

25ml (1/8 cup) sunflower oil 

1 tsp rice wine vinegar 

2 tsp light soy sauce 


350g short grain/ sushi rice 

½ tsp salt 

400ml cold water 

To serve: 

1 head butterhead lettuce, leaves removed and gently washed and dried 


First, marinade the tofu. Mix all the marinade ingredients together in a bowl. Add the tofu and gently turn it around in the marinade with your hands to ensure it’s all coated. Cover and allow to marinade for at least half an hour, or ideally a couple of hours. (Can also leave it overnight). 

Next make the ssam sauce. Mix all the ingredients together in a bowl and set aside. 

For the ginger and spring onion sauce, place the spring onions and ginger in a bowl and pour over the oil. Add the rice wine vinegar and the soy sauce and taste, adding an extra teaspoon of the vinegar and/or soy if desired. 

Next, cook your rice. Place the weighed rice in a medium sized lidded pot and cover with water. Agitate with your hand until the water turns cloudy. Drain (a sieve is handy for this) and repeat, until the water runs clear. Drain well. Place the rice back into the pot with 400ml of water and 1tsp salt. Put the lid on and place it on a moderate heat. Bring to the boil and then turn the heat down to the lowest setting and allow it to cook for 10 minutes. Remove from the heat and leave to steam with the lid on for a further 10 minutes. 

When you are nearly ready to serve, you can fry off your tofu. Add a glug of sunflower oil to a non-stick frying pan (or a griddle pan if you have one) and place over a medium heat. Once it’s nice and hot fry off the tofu in batches until it is golden brown and beginning to crisp a little on each side. Keep the tofu warm while you fry off the rest of the batches. 

Then just grab all your bits and pile em on the lettuce leaves and roll em up like a wee burrito and enjoy

Arrange all the components of your ssambap in the centre of the table so everyone can help themselves. To assemble your ssambap; take a lettuce leaf and fill with a spoon of the rice and some tofu, top with the sauces, wrap it up and enjoy

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