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.

• 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

1. Mix the ingredients and mix well with lots of sesame oil.

• 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

• 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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