Mixed Soybean & Chili Pepper Paste

삼장

Ssamjang is a mixed paste of kochujang (Korean chili paste), dwenjang (fermented soybean paste) and other seasonings. It is frequently used as a condiment for wrapping a cooked meat and cooked rice within vegetable leaves such as lettuces, cabbages and sesame leaves. 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: Traditional Ssamjang

• 1/3 cup of kochujang
• 1/2 cup of dwenjang
• 1 tbsp minced red pepper
• 1 tbsp of minced green pepper
• 3 tsp minced garlic
• 1/2 tbsp of sesame
• 1 tbsp of rice wine, sesame oil

Cooking Directions

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

Recipe Ingredients: Beef-stirred Ssamjang

• 100g minced beef
• 1 cup red kochujang
• 5 cloves of garlic
• 1 tbsp minced ginger
• 1 tbsp sugar
• 1 tbsp rice wine
• 1 tbsp sesame oil
• 2 tbsp sesame

Cooking Directions

1. Cook the meat in the pan with sliced garlic, then add rice wine with red pepper paste to pan fry it.
2. Add water to taste, and add sugar and sesame.
3. Add sesame oil and mix all ingredients.