This sauce is made in many different ways. At the very core, it’s just Doenjang and Gochujang mixed. The add-ins aren’t mandatory but they do make it tastier.
One of the ways Ssamjang is enjoyed: Ultimate Ssam + Clam Doenjang Stew
Notes:
This sauce can be enjoyed with just rice and something green to wrap it in. My favorite “something green” is boiled cabbage leaves.
Use a mortar and pestle to briefly grind the sesame seeds. Or using your fingertips, pinch and roll the sesame seeds to crush them.
Ssamjang (Ssam sauce)Makes about 1/4 cup.
- 1 jalapeno, seeds removed and minced
- 1 garlic clove, minced
- 1/2 t. ground sesame seeds
- 1 green onion, very finely sliced
- 1 T. Doenjang
- 1 T. Gochujang
- 1 t. toasted sesame seed oil
Mix very well.
This stores very well in the fridge for at least a month.
Comments
Pingback: Korean Spicy Pork Belly BBQ + Boiled Cabbage Wraps - Son Mat Kitchen
Pingback: Short Rib Korean BBQ - Son Mat Kitchen