SSÄM - Korean Traditional Veggie Wraps

This is the perfect season to savour all the greens that have endured the cold winter and have now sprouted out of the ground full of life. In particular, before the flowers blossom, the leaves are very tender and flavourful. What is the best way to enjoy all the spring greens? Ssäm, which means ‘wrapped’ in Korean. It is a traditional dish in Korea, where it is usually served to complement the entree which in most cases is a meat dish such as Bulgogi.


However, I have prepared a completely plant-based dish using Yves Veggie Burgers to substitute the Bulgogi. If you have some other veggie meats in your fridge you can use that instead but just make sure they are not flavoured with different herbs and seasonings.

I am not sure if you have noticed, but unlike traditional Ssäm, vegetables are taking up the main place here. If you don’t have meat alternatives or are trying to avoid processed meat substitutes, not to worry, because the sauce is already packed with lots of protein itself as you will see in the recipe that you don’t need to have an extra protein source.

What goes really well with Ssäm is avocado and a thinly sliced garlic with sauce. Now if you are not a raw garlic eater, I don’t recommend this because you can’t avoid smelling like garlic for the entire day or maybe two, but if you wanna go for the real experiences then try it out. It is so worth your garlic breath!


The green leaves I used for this recipe here are Ramps, Dandelion leaves, Romaine lettuce and some other vegetables cut up to eat with Ssäm. You can use any type of lettuce you can find in the market, such as Kale, Boston lettuce, Chicory, Collards, Butter lettuce and etc., I love making Ssäm, because it is such a great way to eat a large amount of vegetables in one sitting. If you have a hard time eating vegetables, try this dish and see if you like it.

You use the greens to wrap all the small components that are served here. First, pick a large leafy green, in this case, Romaine lettuce, then add one or two pieces of Ramps and Dandelion leaves along with a small spoon of rice and a small piece of garlic on top, add a little bit of Bulgogi and sauce on top. You really don’t need a lot of rice for the wrap because the point of this dish is to eat as much vegetables as possible. I still remember when I was young my mom had such a thick layer of vegetables, like 5 or 6 of leaves stacked all together that when you wrap them up it just became a huge ball that could hardly fit my mouth.


Another amazing thing about this recipe is that the sauce is so nutritious and tasty without having to add a lot of oil like some salad dressings.

The main ingredient for the sauce is called Dwenjang which is a fermented soybean paste, that has been made generations after generations in Korea. Each household has heirloom recipes that are learned from mothers or grand mothers, but nowadays people mostly buy them from stores. However, some families in Korea keep the heirloom recipe for generations and they sell custom made Dwenjang which is more valued than the commercial ones. Anyways, for this recipe store-bought Dwenjang will suffice and if you only have Miso in your fridge, you can substitute with Dwenjang; however, if you want to enjoy a more traditional Ssäm-jang then definitely go for Dwenjang.


Yields: 2 servings


  • 1/2 Romaine lettuce leaves

  • Ramps

  • Dandelion leaves

  • 1/2 red peppers

  • 2 cloves garlic, thinly sliced


  1. Prepare a platter of any varieties of lettuce you like.

  2. If you have any other vegetables such as cucumbers and carrots, cut them into finger length and serve on a platter along with sliced garlics.

  3. Slice one avocado ( not shown in the picture) per serving to eat with Ssäm.



Yields: 2 servings



1 T Soy sauce

1 tsp onion powder

1 clove garlic

1 tsp rice syrup

2 green onions, sliced

1/2 cup carrots, julienned (kitchen tip)

1 tsp sesame seed oil

162g of Yves Veggie Burger ( 2 patties)

1 tsp vegetable oil


  1. In a small blender add soy sauce, onion powder, garlic, rice syrup and sesame seed oil, and blend all together until it becomes a smooth sauce.

  2. Cut Yves Veggie Burgers into thick slices and add them to a bowl. If you don’t have Yves Veggie Burger, use any kind of meat analogues as a substitute. In the same bowl, add carrots, green onions, and the sauce you made above.

  3. Let it sit on a counter top while you make Ssäm-jang for about 30 min or less

  4. Once it is marinaded, in a small pan add the mixture in the bowl and stir fry them for about 10 min on medium high heat or until it is browned a little.

  5. Serve it with rice, Ssäm-jang and Vegetables. It lasts for about a week in a fridge.


Ssäm-jang (Dwenjang Sauce)

Yields: 2 servings


  • 6-7 pieces of halved Walnuts

  • 1 heaping tbsp Hemp Seeds

  • 1 tsp sesame seed oil

  • 2 tbsp Dwenjang

  • 1tsp Gochujang (or substitute with Sriracha)

  • 89 g or 1/2 cup soft Tofu


  1. Add Walnuts, and Hemp seeds in the same blender that you used to make the sauce for Bugogi, and blend altogether. Add a little bit of water if it doesn’t blend well.

  2. In a small bowl mix the paste you just made with Dwenjang and Gochujang. Once everything is nicely incorporated, add Tofu in the same bowl and crumble with a fork. Use the fork to mix the sauce until you don’t see pieces of Tofu, then finish it off with a drizzle of sesame seed oil

  3. Serve with rice, vegetables and/or Bulgogi.


This is such a fun way to share lots of spring greens with your friends and families. All the little components of this menu are very authentic in taste. Perhaps for some of you, trying this dish means you are getting out of your comfort zone and doing something new that day. Make your own wraps in anyways you like and bon appetit!

As always, if you have any questions or comments leave it down below or send email to

Your partner in wholeness

Hearty Lentil Soup


I am not sure if you have the same problem but in my fridge there are always some vegetable scraps like broccoli stems, some pieces of carrots lying around and drying tomatoes sitting on the counter. If you don’t pay attention to these vegetable scraps they often get moldy and thrown away in the compost. I cringe every time it happens. I just don’t like wasting food!

In order to save these food scraps I used to make lots of soups using the scraps but it didn’t really cut out for me. However, I found a simple trick that made the soup not only special but also very authentic in taste as well.

On the day that I was shooting, I was rummaging through my fridge and these were some of the vegetable scraps that I found which means that these ingredients are not exactly to be followed but to give as a reference. As you can see there are some broccoli stems, some left over carrot pieces (see the ‘kitchen tips’), celery head, some aging tomatoes and also, you cannot see them well, but some kale stems in the bottom of the pan.


Now what is the secret ingredient that you add at the end to bring out the flavours in everything?


Yes, I used the brine of fermented cabbage to fill the gap of bland taste in the broth. There’s no need to add any MSG ladened soup bouillon or salty seasonings. If you don’t have kimchi in your fridge, not to worry, any pickle brine would work such as Sauerkraut. Naturally occurring acidity in the pickle brine brings out the flavour of the soup and also adds umami to the broth.


However, many store-bought pickles are drenched in a lot of sugar and vinegar to recreate the umami taste in fermented food but they are not exactly pickles in a strict sense. Unlike lemons which turns alkaline when it is consumed in our body, vinegar remains acidic in your stomach and affects the pH level in your stomach. Its use may not be good for your digestion, especially for those who have acid reflux.

Another trick that I would like to share is when you are making lentil soup, instead of boiling the lentil in the same pot as the soup, cook them separately in a different pot. I noticed that lentils absorb more liquid as time goes and the next day, it becomes very thick and mushy. By cooking lentils separately, vegetables are not overcooked and your end product is not just a hodge podge of everything. However, if you like thick soup that is great, you can cook them all at once.

Let me tell you something: Do you own a pressure cooker or instant pot? If you do that’s a bonus! It saves so much of your time and it’s so easy to use. The great thing about cooking beans in a pressure cooker is that you don’t have to watch the pot all the time and you can skip the process of soaking overnight.

Store away the lentils that are cooked separately in a container and add the desired amount of lentils on the soup before you warm it up. It looks like it was just made and still tastes great. In this picture, I added a little bit of pearl barley and cooked them together with the lentils to save time but if you have time in your hand, cook barley and lentils separately to make it more visually appealing.



(Yields 4 servings)


  • 1 C kimchi brine

  • 4 white mushrooms

  • 2 tsp oil

  • 1 1/2 tsp paprika

  • 1/2 tsp thyme

  • 2 tsp salt

  • 1 tbsp soy sauce

  • cilantro to garnish

  • 3 cloves of garlic

  • 1 carrot

  • 2 stems of broccoli

  • 1 C celery diced

  • 1 onion diced

  • 3 tomatoes cubed

  • 1 C cooked brown lentil, unsalted

  • 1 C cooked pearl barley, unsalted



  1. Add 2 tsp of oil in a medium sized soup pot over medium high heat. Once the pot is heated, add chopped onion, carrots, broccoli stems, celery, mushrooms and crushed garlic. Add 1 1/2 tsp paprika and 1/2 tsp thyme with the vegetables to infuse the aroma of the herbs. Add pinch of salt to taste and to sweat the vegetable a little.

  2. When you see the brown bits (not burnt) of paprika and vegetables, add 1 tbsp of soy sauce to sizzle a little bit. By scalding the soy sauce it gets rid of the odour and enhances the flavour of the sauce.

  3. Once onions turn translucent, add cut tomatoes for a more sizzling sound. Add a pinch of salt on top of tomatoes. It is IMPORTANT to season every layer of the ingredients to bring out the flavours, not just dump the large amount of salt at the end to taste.

  4. When the water from the tomatoes evaporate a little bit and has thickened up, add 6 cups of water and bring to boil.

  5. Once the broth starts to boil, add 1 cup of kimchi brine and add 1tsp or more of salt to your taste. Since lentils and pearl barley are cooked without salt, even if the broth tastes a little saltier than to your taste, it is okay because it will get neutralized once you add lentil and barley. Bring to boil again and remove the pot from the heat.

  6. Garnish the soup with coriander leaves, tofu sunflower sauce and top it off with warm lentils and barley. If you are reheating the soup from the fridge, add the desirable amount of lentils and barley in the same pot that you are warming the soup and bring to boil and serve.


On a cold day like this when spring doesn’t seem to have fully arrived yet, a bowl of lentil soup with some “pickled” banana pepper chopped on top will fill you and warm you up. Otherwise the soup is mild in taste and well balanced in flavour with no overpowering taste of kimchi brine. Hope you enjoy the recipe and let me know if you have any questions in comments or via email:

Kitchen tips - An Easy way to Garnish Salad with Carrots

I’ve had some people asking how I could cut carrots so uniformly and finely. This is a little gadget that I use to shred carrots but mind you I would say this gadget (called a Mandoline) is probably close to the most dangerous utensil you would encounter in the kitchen. I am always careful when I am using the Mandoline more so than when I am using the knife.


As you can see here when I am shredding some carrots with the Mandoline, I don’t go to the tip of carrots in case I shred my fingers along with it. What do I do with the end pieces like those? Follow the link to find out. (Hearty Lentil Soup)

Vegan bowl

Hello everyone!

For those who missed the chance to attend the Dinner with the Doctor (DwD) event in April, it was a vegan bowl! Almost 100 guests attended the dinner event and we were so happy to see everyone enjoying the meal.


I have seen many people uploading pictures of vegan bowls on SNS but never have I attempted myself to give it a try only because I just thought that it was too much work with the amount of toppings it had. Then our team decided to serve vegan bowl since the topic of the last DwD was on cancer. The goal was to incorporate as much antioxidant rich vegetables in our dinner as possible, and it did! I was pleasantly surprised by how easy it was to assemble once all the ingredients were prepared and also that this could easily turn into a lunch menu for the entire week. Really your imagination is the limit in terms of toppings you can choose from.

By the way you will be surprised by how big the bowl is in actuality. The picture does not do its justice. I have only used the big sized salad bowl for the picture quality but if you were to prepare it for yourself, you can choose 3 to 4 toppings max including, leafy greens, some proteins (i.e tofu, beans, seeds and etc.,) and some other vegetables you like because believe me, the bowl fills up pretty quickly.

Instead of going through all the recipes of toppings I have made here I would like to simply share two recipes I have used for the sauce only because there wasn’t much cooking involved for this particular dish and I believe the sauce makes a big difference in determining the flavour of the bowl.

My very first posting on the recipe blog also happened to be a sauce (without any oil). You can definitely use that sauce on this vegan bowl but if you are running out of time and want to whip up something quick, this recipe is a great help.


Lemony Garlic Sauce

(3 Servings)


  • 1 tsp garlic, grated

  • 11/2 tbsp Lemon juice

  • 1tsp water

  • 1/4 tsp salt

  • 1/3 C vegan mayonaise


  1. Use the microplane to grate 1 or 2 cloves of garlic and get 1 tsp of grated garlic.

  2. In a small bowl mix all the ingredients together and serve.

Ginger Sesame Sauce

(3 servings)


  • 1 Tbsp wild sesame seeds blended, or sesame seeds blended

  • 1 tsp sesame oil

  • 2 tsp maple syrup

  • 1/4 tsp soy sauce

  • 1 1/2 tsp water

  • 1/8 tsp of grated ginger


Mix all the ingredients together in a bowl and serve.


Hope you enjoy these recipes! They are very versatile recipes that you can pretty much use for anything from dressings to dipping sauces, especially the lemony garlic one. Let me know what you think of the recipe. Send any questions, comments and suggestions to and we will be happy to answer you.

Your partner in wholeness,

No Added Oil Tofu White Sauce


About two months ago at Dinner with Doctor event, we had a topic related to heart health. To emphasize the moderate use of healthy fat for a healthy heart, we decided to prepare the entire dinner with no oil. Out of all dinners we served, this recipe was probably requested the most by our guests and I made the promise to everyone that I would post the recipe on our website.

It took a while for me to get around, but finally the recipe is here. You will be surprised at how easy it is to make this recipe at a very low cost, and still enjoy the deliciousness of healthy food. There’s no need to use store-bought dressings laden with preservatives. For this particular recipe, I used home-made tofu because I had just made some fresh tofu and ran out of store-bought tofu.

This can be a base for many different type of dressings that you can make by adding more acidity (i.e. lemon juice or water), herbs or some spices. Use your imagination! If you are boiling potatoes save the water from potatoes and add that water into the sauce. It adds more flavour to it and no need to buy vegetable stock.

Just FYI, this recipe is adapted from a cookbook called ‘Amazing Health Cookbook’ by Barbara Watson who is a creative director of StepFast Lifestyle Design. I normally go through different cookbooks and websites to get inspirations and ideas before I plan a Dinner with Doctor menu, and her book has always been one of them.



  • 1 cup silken Tofu*

  • 1/3 cup raw sunflower seeds

  • 1/3 cup vegetable stock

  • 3 1/2 tbsp lemon juice*

  • 3/4 tsp salt

  • 1/2 tsp garlic powder

  • 1 tsp onion powder

Nutrients (per 2 Table spoons)

Calories: 49.5kcal

  • Total fat: 3.5g

  • Saturated fat: 0.3g

  • Total carbohydrates: 0.8g

  • Dietary fiber: 0.7 g

  • Sugar: 0.5 g

  • Protein: 2.4 g

  • Sodium: 22mg


(makes 1 1/3C)

  1. Add all the ingredients in a blender and blend until it reaches smooth consistency. You may add vegetable stock slowly to control the thickness of the sauce.

  2. Store in a refrigerator for 3 to 5 days. The sauce gets thickened as it gets chilled.

*Some silken tofu has more water content than the other. Use your judgement as you add vegetable stock

*You can use either freshly squeezed or bottled lemon juice

I hope this recipe helps in your journey to health and that your change of lifestyle may also have positive influence on others. If you are following us on instagram or facebook page please make comments on the next recipe that you would like to see. The link is embedded at the bottom of our web page. Or you may simply send us an email to for any inquiries.

Hope to see you at the Dinner with Doctor next Saturday.

From your partner towards wholeness,