Use a spoon to mix all the ingredients in a large bowl.¼ cup doenjang (fermented soybean paste).You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. It’s best just after you make it, but you can store it in the fridge about 10 days, if you need to.Īs I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Wrapping some rice and ssamjang in a lettuce leaf and pop it into your mouth. If you don’t want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it. Sweet and savory onions combined with tantalizing garlic give this classic paste its light and pleasant flavor. (or ssamjang) often complements popular Korean meat dishes such as samgyeopsal, bulgogi.
It is also a byproduct of soup soy sauce production. This is a special ratio for ssamjang that I think the most delicious so far. 2 ½ tbsp doenjang (soybean paste, see tip) 2 tbsp gochujang chilli paste (see tip) 2 tbsp mirim (Korean mirin) ½ tbsp toasted sesame oil. Doenjang ( 'thick sauce') or soybean paste is a type of fermented bean paste made entirely of soybean and brine. I’ve posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. I am introducing Ssamjang to you today, a kind of Korean dipping sauce. Ssamjang is made by combining a various of Korean pantry staples, such as quality Doenjang (Soy Bean Paste), Gochujang (Red Pepper Paste), fine peppers, onions.
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