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==History==
Under the [[Buddhism|Buddhist]] influence that was especially strong during the Kingdom of [[Goryeo]], killing and eating an animal was highly discouraged.<ref name=Jeong>{{cite journal | last1 = Jeong | first1 = H. J. | year = 2012 | title = A Review on the Korean Temple Foods within the scope of cultural tourism contents | journal = Review of Korea Contents Association | volume = 10 | issue = 3 | publisher = The Korea Contents Association | url = https://www.koreascience.or.kr/article/JAKO201229665546664.pdf}}</ref> This has led numerous Korean vegetable dishes, especially ssam, to be created and emerge as a prominent dish during the era.<ref name=Jeong/>
The ancient Korean book of customs [[Dongguksesigi]] noted that the women of Goryeo who were taken as servants by the [[Yuan dynasty]] made and ate ssam to have the taste of their home country's food and soothe homesickness. The same book also noted that ssam had become an established seasonal dish by the [[Joseon]] era, which was especially eaten as a festive dish during the day of ''[[Daeboreum]]''. The ssam eaten during Daeboreum was believed to bring a good fortune and called {{transl|ko|bokssam}} ({{lang|ko|복쌈}}), which meant "fortune ssam".<ref name="encykorea1">{{cite web|url=http://encykorea.aks.ac.kr/Contents/Item/E0034065|title=Ssam|publisher=[[Encyclopedia of Korean Culture]]}}</ref>
Ssam has also been mentioned by the numerous literatures in the Joseon era. One of them is [[Eou yadam]], the Korean collection of stories written by the Joseon scholar Yu Mong-In.<ref name="folkency"/> In the book, the author described the story of wrapping a sardine in a leafy vegetable with rice and ssamjang.<ref name="encykorea1"/> In Sasojeol ({{lang|ko|사소절}}), the ancient book which explained the basic etiquettes and manners during Joseon era, the author Lee deok-mu said it is a manner to scoop and roll a ball of rice first before wrapping it with a vegetable from atop while eating ssam. He also told readers to wrap a ssam in a bitable size as it looked rude to puff the one's cheeks while eating.<ref name="folkency">{{cite web|url=https://folkency.nfm.go.kr/kr/topic/detail/7831|title=Ssam|publisher=National Folk Museum of Korea}}</ref> [[Jeong Yakyong|Jeong yak-yong]], a highly notable Joseon intellectual, described in his poem about putting [[gochujang]], the traditional Korean red chili paste, and the root of green onion on a lettuce along with rice to eat a ssam.<ref name="folkency"/>
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