Ssamjang

Ssamjang

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

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 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 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