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. 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

2

tablespoons

soybean paste (Korean-doenjang/Japanese-Miso)

1/2

cup

gochujang (Korean chili paste) **

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

  1. Finely chop (mince) the garlic, chili peppers, and green onion.
  2. In a small mixing bowl, add all Ssam jang ingredients and mix well.
  3. Add a small amount of water if needed to maintain a mixable paste.
  4. Cover and let stand at room temperature for 1 hour.
  5. Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.
  6. Thin slice the garlic and peppers, and place in separate small dishes.
  7. Serve with a grilled meat or fish main dish and one bowl of rice for each diner.

How to Eat

  1. 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.
  2. May also be used as a dip for steamed or grilled firm vegetables like asparagus, carrot, bok choy, celery, etc.

Images

Ssamjang

Wrap with a dollop of ssamjang

Pork belly, rice, enoki mushroom and ssamjang on a lettuce leaf


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: Entire recipe (16.6 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

540.94

Calories From Fat (49%)

263.95

Calories From Protein (10%)

53.17

Calories From Carbohydrates (41%)

223.82

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 31.01g

48%

Saturated Fat 4.54g

23%

Monounsaturated Fat 11.22g

Polyunsaturated Fat 13.5g

Trans Fatty Acids 0g

Cholesterol 0mg

0%

Sodium 2581.95mg

108%

Potassium 1264.08mg

36%

Total Carbohydrates 60.5g

20%

Fiber 12.57g

50%

Sugar 19.91g

Sugar Alcohols 0g

Net Carbohydrates 47.93g

Protein 16.93g

34%

Vitamin A 3195.42IU

64%

Vitamin C 247.63mg

413%

Calcium 388.56mg

39%

Iron 8.65mg

48%

Vitamin E 2.16mg

22%

Thiamin 0.36mg

24%

Riboflavin 0.45mg

26%

Niacin 3.83mg

19%

Vitamin B6 1.13mg

57%

Folate 180.4mcg

45%

Vitamin B12 0.03mcg

<1%

Pantothenic Acid 0.7mg

7%

Vitamin K 432.56mcg

541%

Phosphorus 353.63mg

35%

Magnesium 155.73mg

39%

Zinc 3.91mg

26%

Copper 1.01mg

51%

Manganese 1.86mg

93%

Selenium 10.06mcg

14%

Alcohol 0g

Caffeine 0mg

Water 360.04g

0%

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