Ssamjang is a mixed paste of kochujang (Korean chili paste), dwenjang (fermented soybean paste) and other seasonings. It is frequently used as a condiment for wrapping a cooked meat and cooked rice within vegetable leaves such as lettuces, cabbages and sesame leaves. It is also widely used as a dip for fresh pepper, cucumber and carrot, and it can be applied as a salad dressing. Ssamgjang can be homemade or purchased at Korean supermarkets in readily available jars.
Recipe Ingredients
- 1/3 cup of kochujang
- 1/2 cup of dwenjang
- 1 tbsp minced red pepper
- 1 tbsp of minced green pepper
- 3 tsp minced garlic
- 1/2 tbsp of sesame
- 1 tbsp of rice wine, sesame oil
Cooking Directions
- Mix the ingredients and mix well with lots of sesame oil.
Recipe Ingredients: Beef-stirred Ssamjang
- 100g minced beef
- 1 cup red kochujang
- 5 cloves of garlic
- 1 tbsp minced ginger
- 1 tbsp sugar
- 1 tbsp rice wine
- 1 tbsp sesame oil
- 2 tbsp sesame
Cooking Directions
- Cook the meat in the pan with sliced garlic, then add rice wine with red pepper paste to pan fry it.
- Add water to taste, and add sugar and sesame.
- Add sesame oil and mix all ingredients.
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