New to Ssamjang? You’re in for a tasty treat!
Move over Sriracha, there’s a new contender in down…it’s called ssamjang (pronounced, sam-jung). While there’s nothing new about ssamjang, it’s popularity is rapidly growing as the world seems to be on a constant quest for great tasting hot sauces and spicy condiments.
Ssamjang is a spicy Korean condiment that is commonly used with various ingredients wrapped in lettuce leaves. Ssam means, wrapped, and jang means sauce. Therefore…wrapping sauce.
Ssamjang is also used as a dipping sauce or a barbeque sauce for Korean BBQ. One of our favorite uses for it around here is with our Dak Galbi or Korean BBQ Chicken recipe.
While available at Korean markets or online, it’s so easy to make that it’s hardly worth the trip. Actually, I’ve never bought any. Once your pantry is stocked with a few basic Korean staples, it’s a cinch to throw a batch together. A basic batch only takes a few ingredients and you can alter it to your personal taste preference.
Besides less salt content than store bought, homemade offers a few other advantages. You can make it your way. I typically have 3 versions at all times hanging out in my fridge. I have one where I’ve really cranked up the heat (oh, yeah!), one a bit more on the sweet side that I prefer with my Korean BBQ or as a dip for egg rolls and a traditional, general purpose blend.
Give ssamjang a try and once you’ve perfected the recipe to your liking, you might just find yourself pitching that Sriracha bottle in the trash.
Yep! That’s all that’s needed for a basic batch of ssamjang.
- 1/2 cup diced green onion
- 3 tablespoons doenjang (fermented soy bean paste)
- 2 tablespoons gochujang (hot pepper paste)
- 2 tablespoons seasoned rice vinegar or mirin
- 2 teaspoons toasted sesame seeds
- 1 teaspoon Asian sesame oil
- Combine all ingredients in a small mixing bowl and whisk until well blended.
hot pepper flakes, honey, sugar, molasses, salt, pepper or whatever your taste buds desire.
Take a look at how Maangchi from maangchi.com makes her ssamjang. Ridiculously easy!
Recipe © 2016 Gary Glen | Photos © 2016 Gary Glen | All rights reserved
Leave a Reply