SSAMJANG RECIPE (KOREAN DIPPING SAUCE) Art & Entertainment

Easy homemade ssamjang recipe!
Today I want to share one of the most popular Korean sauce – Sssamjang recipe.
Ssamjang (쌈장) is best known as a Korean bbq dipping sauce. It has mildly spicy and salty flavor with nutty fragrant. And, most importantly it compliments well Korean pork belly bbq (Samgyeopsal).


WHAT IS SSAMJANG
It is a thick spicy paste made with Korean soybean paste (doenjang), Korean chili paste (gochujang) and other seasoning ingredients (garlic, onion, honey/sugar, sesame oil etc).
As I mentioned earlier before, it is most well known as a Korean barbecue condiment. Though, you can use it as a vegetable dipping sauce (e.g. cucumber and green chilies) and a wrap sauce as well.
While you can buy a container of pre-mixed ssamjang sauce from a Korean grocer, in my opinion, it can’t beat the taste of homemade ssamjang sauce. Nevertheless, if you want to see what pre-mixed ssamjang looks like, check from here (ssamjang brands).


HOW TO USE
If you’re using ssamjang as a Korean barbecue dipping sauce, refer below image as it sums up what you should expect.
First, lay down a lettuce leaf (or any other leaves that are suitable e.g. perilla leaves) on your palm, then pile up some rice, Korean barbecued meat, and a bit of dipping sauce. Some kimchi, radish pickles, sliced raw garlic and chilies are popular adds on as well.
Bottomline, all of these food should be a bite sized pieces otherwise you will become a very messy eater!


If you’re using ssamjang as a vegetable dipping sauce, just dip the vegetable stick into the sauce as you would with hummus.
ALTERNATIVE INGREDIENTS
If you know Korean food and Korean ingredients reasonably well, making ssamjang at home is no brainer. However, I know some of you don’t have the access to a decent Korean grocer or Asian grocer.
So I decided to share my fun experiments below by using non-Korean ingredients in my ssamjang recipe in a hope that it might help some of you.


As you can see from the above picture, I made my sauce in 5 different ways.
One of them uses Japanese miso (soybean paste) instead of Korean doenjang, and another version includes sriracha sauce instead of Korean gochujang.
Below lists show what went into each bowls and the difference is highlighted in bold.
1. Doenjang (Korean soybean paste), Gochujang (Korean chili paste), Toasted sesame oil, Honey, Toasted sesame seeds, Minced garlic, Onion
2. Doenjang (Korean soybean paste), Gochujang (Korean chili paste), Toasted sesame oil, Honey, Toasted sesame seeds, Minced garlic, Onion, Walnuts
3. Doenjang (Korean soybean paste), Gochujang (Korean chili paste), Toasted sesame oil, Honey, Toasted sesame seeds, Minced garlic, Onion, Apple
Miso (Japanese soybean paste), Gochujang (Korean chili paste), Toasted sesame oil, Honey, Toasted sesame seeds, Minced garlic, Onion
4. Doenjang (Korean soybean paste), Sriracha sauce, Toasted sesame oil, Honey, Toasted sesame seeds, No garlic, Onion
5. All these versions result in slightly different taste and color, but they all pass as a good ssamjang sauce.
キーワード
ssamjang

このノウハウを評価する

評価、コメントするにはサービスに登録してください。

サービス登録をする

コメントを見る

コメントするにはサービスに登録してください。

サービス登録をする

FC2ID新規登録

ログイン

▲ PageTop