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.
- 1Finely chop (mince) the garlic, chili peppers, and green onion.
- 2In a small mixing bowl, add all Ssam jang ingredients and mix well.
- 3Add a small amount of water if needed to maintain a mixable paste.
- 4Cover and let stand at room temperature for 1 hour.
- 5Refrigerate until use.
- 6Goes with: kaibi
Member recipes are not tested by the CHOW food team.