Ssamjang is a common Korean condiment served with many types of grilled, boiled, or stir fried meats. There are many different variations ranging from sweet and mild to salty and very hot, from a thin almost liquid paste to a thick almost solid paste. This is a basic version to get you started. Feel free to adjust quantities and ingredients until you arrive at the taste and texture you like best.
- 2 tablespoons soybean paste (Korean-doenjang/Japanese-Miso)
- 1/2 cup gochujang
- 1 fresh red chili pepper
- 1 fresh green chili pepper
- 4 cloves garlic
- 2 green/spring onion
- 1 tablespoon of sesame seeds
- 1 tablespoon of sesame oil
- water as needed
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon rice wine
- Asian chives for green onions
- Shallots for green onions
- Green or young garlic (similar in appearance to green onions)
- coarse ground black pepper
- Asian Pear
- Finely chop (mince) the garlic, chili peppers, and green onion.
- In a small mixing bowl, add all Ssam jang ingredients and mix well.
- Add a small amount of water if needed to maintain a mixable paste.
- Cover and let stand at room temperature for 1 hour.
- Refrigerate until use.
- Goes with: kaibi
Member recipes are not tested by the CHOW food team.