Korean ssamjang (don’t tell anyone) is my favorite spice

korean ssamjang is my favorite spice (don't tell the others)

You’ll find a dark, chunky and pastel-colored sauce served alongside the banchan at Korean grill restaurants. The main attraction to these meals is often the meat, but the experience wouldn’t be complete without the highly-flavored, spicy soybean paste known as ssamjang.

What is Ssamjang, you ask?

Ssamjang serves more as a condiment than it does as a cooking sauce. It is made up of doenjang, Korean fermented soybean paste, gochujang (Korean chili paste), sesame seed oil, sesame oils, garlic, and sweetener (honey and sugar as well as yoridang, a cooking syrup). The paste is spicy, rich, hearty, mildly sweet, all umami and can be used to complement a variety of foods, including macs, cheeses, stews, and macs. Samjang is potent, so a little can go a long way.

Ssamjang, which literally means “paste to wraps”, refers to its original use as a spice to ssam to wrap protein and rice in leafy vegetables or seaweed. It can be mixed with Gyeran Bap or Bibimbap for a hearty flavor, or diluted with Mirin for a hearty dip to a wide variety of vegetables (carrot sticks and bell peppers, crisp Romaine leaves, raw or blanched broccoli, and so on), or used to spice up foods such as frittatas and dumplings. A few months back, I wrapped rice in steamed cabbage and added a spoonful of ssamjang. The sticky rice and natural sweetness of the cabbage contrasted beautifully with the salty, assertive taste of the ssamjang. * Drool Emoji *

Where to buy Ssamjang

You can find ssamjang in the (green) tub in Korean grocery stores, usually alongside other pastes like gochujang and dönjang, and online. You can choose a milder ssamjang if you don’t like spicy foods. If you don’t like spices, choose a brand that grabs your attention and buy it. Most store-bought options will be very similar.

Whatever you choose, you have the option to customize your dishes to your liking. You can add sesame oil or honey to soften saltiness, or chopped garlic or green onions for freshness. Can even use canned sardines for a pleasant taste of saltiness.

How to do it yourself

You can also make your own ssamjang if you have all the ingredients. My barebones version of this recipe only requires five ingredients. 2 TBSP. DoenjangI’ve also found white miso to be very effective. 1 TBSP. Gochujang? 2 ½ tsp. toasted sesame oil? 2 ½ tsp. HoneyAnd 1 clove chopped garlic. Mix all ingredients in a bowl. Adjust to taste. Add any mix-ins (toasted sesame seed, diced onions, chili peppers or even nuts) and seal the container. Your homemade ssamjang can be kept in the fridge for up to two weeks depending on what you choose.

Ssamjang is a delicious condiment that can be used to make a variety of Korean dishes. You can use it to spread on meats, as a dip for vegetables, or wrap it with steamed cabbage leaves and rice. I won’t share the rest.

Grab a bathtub!


SEMPIO Samjang flavor soybean paste

Joy Cho is a Brooklyn-based freelance pastry chef, writer and baker.

Source * www.bonappetit.com – * Source link

Amanda Litchford

Making delicious meals and researching products has inspired me as a stay at home mom to start this website in helping out others who don’t have the time or expertise in the kitchen.

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