Ssamjang: Korean Seasoning Sauce Recipe


ingredients


For

preparation

  1. Finely chop the garlic and spring onion. Put the doenjang, gochujang, sesame oil, honey and the chopped vegetables in a bowl and mix well.

  2. Roast the sesame seeds in a pan without oil over medium heat or add them directly to the paste and mix well.

Tipp
For a less spicy twist, add diced onion to the paste. This can absorb and soften the sharpness of the gochujang paste.

What is Ssamjang used for?

Ssamjang is a spicy sauce and is often eaten with Korean barbecue or for dipping enough. The sauce combines two popular and often used ingredients in Korea: salty Doenjang Soybean paste and hot Gochujang chili paste. It also contains garlic, honey, sesame oil and seeds, and in many cases spring onions and onions, among other things. Ssamjang goes well with meat dishes like Bulgogi, Korean beef fire meat or galbi, grilled beef short ribs. It is generally popular with Korean barbecues, such as grilled pork belly or chicken, and grilled vegetarian dishes.

Sam stands for “wrap” or “wrapped” in Korean in lettuce leaves or other leafy vegetables. Jang stands for “sauce” or “paste”. At a typical Korean barbecue, you wrap the food with some rice, ssamjang and other ingredients such as kimchi in a lettuce leaf. Then form a packet (Sam) so you can eat it in one bite. You can also serve ssamjang diluted with rice vinegar as a dip with roasted meat or raw vegetables, for example with cucumber or pepper sticks. Try ssamjang mixed with rice and kimchi for your next one Bibimbap or in a wrap with a meat of your choice.

Does Ssamjang need to be refrigerated?

If you prepare ssamjang in the amount mentioned in the recipe and consume it straight away, you don’t have to refrigerate the sauce. If you want to keep them, cover them and put them in the fridge, otherwise a skin will form. The ingredients contained in ssamjang, doenjang and gochujang, are both fermented foods and have a long shelf life. Once opened, they can be stored in the refrigerator for months. Gochujang paste is originally fermented in clay pots and exposed to direct sunlight to aid in fermentation. The process can take up to several years. During this time the paste is not cooled.

How long does Ssamyang last?

Homemade ssamjang will keep in the fridge for up to two weeks. A skin can form. You can simply stir this in again until it has mixed again with the rest of the paste.

Suitable recipes for Ssamjang

More Korean Recipes

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