Ingredients:
Leafy greens (red or green lettuce, collard greens, bok choy leaves, romaine lettuce leaves)
2 cups steamed, short-grain rice
EGG SALAD
1 cup cucumber, diced
6 hard-boiled eggs, peeled and mashed
⅓ cup plain Greek yogurt OR mayonnaise
1 tsp Dijon mustard OR other spicy mustard
½ tsp honey
¼ tsp salt
SSAMJANG (Spicy Dipping Sauce)
2 green onions, thinly sliced
2 cloves garlic, peeled and minced
¼ cup doenjang (Korean fermented soybean paste)
1-2 Tbsp gochujang (Korean chili paste)
1 Tbsp honey
Optional (for Ssamjang):
1 Tbsp toasted sesame oil
2 tsp toasted sesame seeds
Equipment:
Cutting board
Kitchen knife
2 bowls
Measuring cups and spoons
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the Egg Salad, add the mashed hard-boiled eggs, yogurt, mustard, honey, and salt into a bowl and mix well to combine.
- Add the cucumber and gently mix into the other ingredients.
- For the Ssamjang, add the green onions, garlic, doenjang, gochujang, and honey into a bowl and mix well to combine.
- Assemble wraps by adding a spoonful of rice to the center of a leaf (lettuce, collards, or bok choy). Either wrap spoonfuls of egg salad separately or combine with rice.
- Add a small spoonful of the sauce to each wrap, fold up the leaves and enjoy.