Ingredients:
Fresh red or green lettuce, collard greens, bok choy leaves OR romaine lettuce leaves
2 cups steamed, short-grain rice
Egg Salad
1 cup cucumber, diced
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 soybean paste)
1-2 tbsp. gochujang (Korean chili paste)
1 tbsp. honey
1 tbsp. toasted sesame oil (optional)
2 tsp. toasted sesame seeds (optional)
Equipment:
Cutting board
Kitchen knife
2 bowls
Measuring cups and spoons
Directions:
- Gather all ingredients and wash the fresh produce.
- Prepare the Egg Salad by dicing the cucumber.
- Peel the eggs and add them to a bowl. Use a fork to mash them.
- Add the yogurt, mustard, honey, and salt, and mix well to combine.
- Add the cucumber and gently mix into the other ingredients.
- Prepare the Ssamjang by slicing, peeling and mincing the green onions and garlic as noted in the ingredients list.
- In a small bowl, combine all the Ssamjang ingredients and mix until combined.
- Assemble wraps by adding a spoonful of rice to the center of a leaf. 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.