1 (Sun) February 2015
Pan-Grilled Mushroom Ssam
in my apartment
Thinking of how to use up leftover sandwich toppings from yesterday (see 6.026 Cajun Turkey Sandwich on Sourdough), I was inspired by ssam, the Korean practice of wrapping and eating grilled meats in lettuce (see generally 3.273 Ssam Bap Jeongsik), hoping to create a veg-version that could be quickly prepared and served as a light appetizer or snack under any context.
It turned out okay. While the mushrooms provided substance, nice charred flavor from the grill marks, well-paired with the ssamjang, they were too lean for and overwhelmed by the pickled radish slices, which are better for balancing out fatty meats. Not a bad concept though.
Next time without the radish, plus grilled onion and/or grilled shrimp.