Ssam Jang Sauce
Ssamjang is a common Korean condiment served with many type 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.
Ingredients
Ssam jang
2 tablespoons soybean paste (Korean-doenjang/Japanese-Miso)
1/2 cup gochujang (Korean chili paste) **
1 fresh red chili pepper
1 fresh green chili pepper
4 cloves garlic
2 green/spring onion
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
water as needed
Optional
1 tablespoon soy sauce
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
** gochujang substitute
**1/3 cup fine or medium ground dried red chili pepper
**6 cloves fresh garlic
**1/4 small white or yellow onion
**1 teaspoon sugar
**1 tablespoon of sesame oil
**1 tablespoon rice wine
**3 tablespoon soy sauce
**water as needed
Meal Suggestion
Any Korean grilled or stir fried meat dish like Bulgogi
4 bunches red leaf lettuce (or other large leaf vegetable)
"sticky" rice (Link)
6 cloves garlic
5 fresh jalapeño peppers
Directions
[**Mix gochujang substitute if needed
Place onion, peeled garlic cloves, and soy sauce in a blender and blend until liquified (add a small amount of water if needed).
Mix all ingredients in a medium mixing bowl and mix well.
Add just enough water to be able to mix. The result should be a very thick paste that must be spooned from the bowl.]
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.
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