12.259 Hobakip Ssam

Cycle 12 – Cycle 259

21 (Tue) September 2021

Hobakip Ssam


by Mom

at the cabin

-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-

with the Family, Mom + Dad, maternal relatives

Chuseok dinner, hosted by my mother at the cabin.  Due to on-going pandemic restrictions, it was a smaller gathering this year (see previously 11.270 Songi).

I’ll discuss the long history behind my mother’s china collection in a future post.
My contribution to the spread was a stir-fry of abalone and garlic cloves in oyster sauce (second from the bottom).

My favorite dish was the squash leaf wraps with rice and ssamjang.  While the general practice of topping rice with ssamjang and wrapping it in greens is common (ssam), using squash leaves (hobakip) and making little parcels were innovations.  The leaves were fresh, softened from the steam of the hot rice, making them pliable, like delicate fabric.  The ssamjang, containing bits of ground beef, was rich and savory.  Each bite delivered a perfect balance of bitter, sweet, spicy.  Well done.

I will try making these myself.


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