Ssamjang: Difference between revisions

Latest revision as of 03:54, 13 February 2025

Ssamjang[edit]

Ssamjang (__) is a thick, spicy paste used in Korean cuisine. It is typically served as a condiment for ssam, which are Korean wraps made with leafy vegetables. Ssamjang is known for its rich, savory flavor and is a staple in Korean barbecue meals.

Ingredients[edit]

Ssamjang is made from a combination of several key ingredients:

Doenjang (__) - a fermented soybean paste that forms the base of ssamjang.
Gochujang (___) - a red chili paste that adds spice and sweetness.
Garlic - minced garlic is often added for its pungent flavor.
Sesame oil - provides a nutty aroma and smooth texture.
Green onions - chopped green onions add freshness and a mild onion flavor.
Sesame seeds - toasted sesame seeds are sometimes mixed in for added texture.

Preparation[edit]

To prepare ssamjang, the ingredients are mixed together in a bowl until well combined. The proportions can vary depending on personal taste, with some preferring a spicier or more garlicky flavor. The paste can be adjusted by adding more gochujang for heat or more doenjang for a deeper umami taste.

Usage[edit]

Ssamjang is most commonly used as a dipping sauce for ssam. It is spread on a leaf of lettuce or perilla before adding grilled meats, such as bulgogi or samgyeopsal, and other accompaniments like kimchi or rice. The leaf is then wrapped around the fillings and eaten in one bite.

Ssamjang can also be used as a condiment for other dishes, such as bibimbap or as a flavor enhancer in stews and soups.

Variations[edit]

There are many variations of ssamjang, with some recipes including additional ingredients like:

Onions - finely chopped for added crunch.
Honey or sugar - for a touch of sweetness.
Vinegar - to add a tangy note.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Ssamjang''' is a thick, spicy paste used with food wrapped in a leaf in [[Korean cuisine]]. The word literally translates as "wrap sauce." Made from [[doenjang]] (fermented soybean paste), [[gochujang]] (chili pepper paste), sesame oil, onion, garlic, green onions, and optionally sugar, it is traditionally served with lettuce wraps for [[samgyeopsal]] (grilled pork belly), [[galbi]] (grilled short ribs), and other Korean barbecue dishes.
+== Ssamjang ==
+[[File:Ssamjang.png|thumb|right|A bowl of ssamjang]]
+'''Ssamjang''' (__) is a thick, spicy paste used in [[Korean cuisine]]. It is typically served as a condiment for [[ssam]], which are Korean wraps made with leafy vegetables. Ssamjang is known for its rich, savory flavor and is a staple in Korean barbecue meals.
 == Ingredients ==
-The primary ingredients of ssamjang are doenjang and gochujang. [[Doenjang]] is a type of fermented soybean paste that is a staple in Korean cooking. It has a rich, savory flavor that adds depth to the ssamjang. [[Gochujang]] is a spicy chili paste that adds heat to the sauce. Other ingredients include sesame oil, which adds a nutty flavor, and various aromatics such as onion, garlic, and green onions. Some recipes also include sugar to balance out the heat from the gochujang.
+Ssamjang is made from a combination of several key ingredients:
+* [[Doenjang]] (__) - a fermented soybean paste that forms the base of ssamjang.
+* [[Gochujang]] (___) - a red chili paste that adds spice and sweetness.
+* [[Garlic]] - minced garlic is often added for its pungent flavor.
+* [[Sesame oil]] - provides a nutty aroma and smooth texture.
+* [[Green onions]] - chopped green onions add freshness and a mild onion flavor.
+* [[Sesame seeds]] - toasted sesame seeds are sometimes mixed in for added texture.
+== Preparation ==
+To prepare ssamjang, the ingredients are mixed together in a bowl until well combined. The proportions can vary depending on personal taste, with some preferring a spicier or more garlicky flavor. The paste can be adjusted by adding more gochujang for heat or more doenjang for a deeper umami taste.
 == Usage ==
-Ssamjang is most commonly used as a dipping sauce for meats in Korean barbecue. It is particularly popular with samgyeopsal and galbi. The meat is typically grilled at the table, then wrapped in a lettuce leaf with a dollop of ssamjang. The resulting bundle, or "ssam," is eaten in one bite. Ssamjang can also be used as a condiment for bibimbap and other Korean dishes.
+Ssamjang is most commonly used as a dipping sauce for ssam. It is spread on a leaf of [[lettuce]] or [[perilla]] before adding grilled meats, such as [[bulgogi]] or [[samgyeopsal]], and other accompaniments like [[kimchi]] or [[rice]]. The leaf is then wrapped around the fillings and eaten in one bite.
+Ssamjang can also be used as a condiment for other dishes, such as [[bibimbap]] or as a flavor enhancer in stews and soups.
 == Variations ==
-There are many variations of ssamjang, with different regions of Korea having their own unique recipes. Some versions may include additional ingredients such as mushrooms, peppers, or even seafood. The consistency of the sauce can also vary, with some preferring a thicker paste and others a thinner sauce.
-== See also ==
+There are many variations of ssamjang, with some recipes including additional ingredients like:
+* [[Onions]] - finely chopped for added crunch.
+* [[Honey]] or [[sugar]] - for a touch of sweetness.
+* [[Vinegar]] - to add a tangy note.
+== Related pages ==
 * [[Korean cuisine]]
 * [[Doenjang]]
 * [[Gochujang]]
+* [[Ssam]]
+* [[Bulgogi]]
 * [[Samgyeopsal]]
-* [[Galbi]]
 [[Category:Korean cuisine]]
-[[Category:Condiments]]
-[[Category:Fermented foods]]
-{{food-stub}}