Ssam refers to various leaf vegetables which are used to wrap a piece of bite-size meat, along with dwenjang, kochujang or ssamjang paste and some rice into a bundle. The vegetables used for wrapping can vary but it primarily consists of fresh red leaf lettuce, sesame leaves, or parboiled cabbage leaves. Other banchans can also accomodate the meat depending on the eater's preference and also what is available on the table. Usually, freshly sliced hot peppers as well as garlic bits are added for its bold flavors and tastes.
With its combination of rice, meat, vegetables and various soybean pastes, the wrap offers a balanced intake of necessary nutrients without the greasy aftertaste that is left by many forms of meat.
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