Ssam Jang

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. At it's most basic version, ssamjang is simply a combination of gochujang (fermented red pepper paste) and doenjang (fermented soybean paste) in a 1:3 ratio.
This recipe is a simple version to get you started. Feel free to adjust quantities and ingredients until you arrive at the taste and texture you like best.

Ingredients

2

tablespoons

gochujang (Korean chili paste) **

1/2

cup

soybean paste (Korean-doenjang/Japanese-Miso)

1

each

fresh red chili pepper

1

each

fresh green chili pepper

4

cloves

garlic

2

each

green/spring onion

1

tablespoon

sesame seeds

1

tablespoon

sesame oil

1

tablespoon

soy sauce

water as needed

Optional

1

teaspoon

sugar

1

teaspoon

rice wine

Substitutes/Additions

Asian chives for green onions

Shallots for green onions

Green or young garlic (similar in appearance to green onions)

coarse ground black pepper

Meal Suggestion

Any Korean grilled or stir fried meat dish like Bulgogi

4

bunches

red leaf lettuce (or other large leaf vegetable)

"sticky" rice

6

cloves

garlic

5

fresh jalapeño peppers

Procedure

Directions

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.

Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.

Thin slice the garlic and peppers, and place in separate small dishes.

Serve with a grilled meat or fish main dish and one bowl of rice for each diner.

How to Eat

Take one lettuce leaf and place in the palm of one hand, add a small spoonful of rice, a piece meat from the meat dish, slice of pepper and garlic, a piece of kimchi, and a dab of the Ssam jang. Close the leaf into a ball and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.

May also be used as a dip for steamed or grilled firm vegetables like asparagus, carrot, bok choy, celery, etc.

Nutrition Facts

Serving size: Entire recipe (11.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

492.94

Calories From Fat (53%)

261.58

% Daily Value

Total Fat 30.73g

47%

Saturated Fat 4.49g

22%

Cholesterol 0mg

0%

Sodium 2557.95mg

107%

Potassium 850.08mg

24%

Total Carbohydrates 49.49g

16%

Fiber 8.67g

35%

Sugar 16.42g

 

Protein 14.19g

28%

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