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

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