Ssamjang (Spicy Korean Paste or Sauce)

I was cooking a Korean dish call Bossam (pork belly wrap) and I was searching through the internet to look for good Ssamjang recipes to go with it. I came across this particular one by Judy Joo from Fine Cooking.

Ssam means "wrapped" and Jang means "paste" or "thick sauce" in Korean. So when these two words put together, Ssamjang means "wrapping paste or sauce". It is usually consumed with food wrapped with or without rice in a leaf of lettuce or perilla in Korean Cuisine; for example BBQ meat and Bossam.

There are two main ingredients used in Ssamjang. They are doenjang and gochujang. Doenjang is fermented soy bean paste whereas gochujang is red chili or pepper paste.

Doenjand (left) and Gochujang (right)

Ingredients:

• 1/2 Cup thinly sliced scallions or spring onion (both white and green parts)
• 3 Tbsp deonjang (may substitute for red miso)     
• 2-1/2 Tbsp gochujang
• 2 Tbsp mirin
• 1 tsp sesame oil
• 2 tsp roasted sesame seeds

Method:

In a bowl, combine all the ingredients and whisk until well mixed.

Note: You may make the sauce up to 2 days in advance. Cover and refrigerate when not used. Bring to room temperature before serving. 

HAPPY BAKING AND COOKING!

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