Ssamjang - Soybean & Chili Pepper Paste - 쌈장  

Ssam-jang
Mixed Soybean & Chili Pepper Paste
쌈장

Ssamjang is a mixed paste of gochujang (red chili pepper paste), dwenjang (fermented soybean paste) and other seasonings. It is frequently used as a condiment for wrapping a cooked meat and steamed rice within vegetable leaves such as lettuces, cabbages and sesame leaves. To see visual illustrations, click here. It is also widely used as a dip for fresh pepper, cucumber and carrot, and it can be applied as a salad dressing.  Ssamgjang can be homemade or purchased at Korean supermarkets in readily available jars.

Recipe Ingredients
  • ⅓ cup gochujang
  • ½ cup dwenjang
  • 1 tbsp minced red pepper
  • 1 tbsp minced green pepper
  • 3 tsp minced garlic
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • ½ tbsp sesame
Cooking Directions
  1. Mix the ingredients and mix well with lots of sesame oil.
Recipe Ingredients: Beef Stirred Version
  • 3½ oz beef
  • 1 cup gochujang (red chili pepper paste)
  • 5 cloves garlic
  • 1 tbsp minced ginger
  • 1 tbsp sugar
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp sesame
Cooking Directions: Beef Stirred Version
  • Cook the meat in the pan with sliced garlic, then add rice wine with red pepper paste to pan fry it.
  • Add water to taste, and add sugar and sesame.
  • Add sesame oil and mix all ingredients.
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