The Art of Ssam: More Than Just a Lettuce Wrap

If you walk into a neighborhood restaurant in Seoul during the spring months, you will notice a distinct shift in the table settings. Alongside the familiar metal bowls of rice and spicy stews, large wicker baskets laden with vibrant, dew-kissed greens begin to dominate the center of the table. You might see red leaf lettuce, dark green perilla leaves, or even more robust, bitter stems like dandelion or crown daisy. This is the season of ssam (wrapping).