Ssamjang

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.

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.

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.

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

• Korean cuisine
• Doenjang
• Gochujang
• Samgyeopsal
• Galbi

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