Ssäm is a Korean word that literally means wrapped, which conveniently also denotes how this dish is meant to be eaten. Small morsels of meat or rice are wrapped in soft leafy lettuce as well as bright and subtly herbaceous perilla or shiso leaves -- a real non-negotiable if trying to keep this dish as authentic as possible. The caramelized and lightly charred pieces of salmon in this recipe are marinated with garlic and sesame seeds, among other things, to make for the perfect bite when wrapped in those fresh accompaniments. A deeply satisfying choose your own adventure type of interactive meal for those who enjoy the freedom that comes with a la minute wrap/roll making. Serve with Ssämjang; a mildly spiced fermented soybean paste very easily found in Korean supermarkets, as well as an arrangement of your favourite banchan for a complete experience.
Charred Sesame Salmon Ssam 5 Steps
Cut the salmon fillet into strips 1/2 inch thick and about two finger widths in size.
In a small bowl, combine the honey, toasted sesame seeds, olive oil, soy sauce as well as rasped garlic cloves and mix until even. Coat all of the salmon pieces with this marinade and transfer to a parchment paper-lined baking tray, being sure to spread the salmon pieces out so that they are not touching.
Place the salmon under the broiler of the oven on high and broil for 7-10 minutes until cooked through and lightly charred on the surface. Remove and allow to cool slightly.
While the salmon is cooking, take the sliced scallions and lightly toss with the gochugaru and sesame oil.
To serve: top the broiled salmon with the seasoned scallions and serve alongside Boston bibb lettuce, sliced cucumbers, shiso leaves, sliced chilies, ssämjang, kimchi as well as pickled radish.