Good for anytime, but something handy for the upcoming holiday season starting...tomorrow?!
It's only some thick, unassuming sauce you get with all the glorious meats and a dizzy array of side dishes at any Korean barbeque restaurant. But a tiny dollop of ssamjang (literally meaning, wrap sauce) in bulgogi-lettuce wrap... You just have to experience it yourself to know how I feel about ssamjang.
There are prepackaged ssamjang sold in Korean markets, but if you have basic Korean items at home, this one is easy to put together. A general rule of thumb is to start with 2:1 ratio of doenjang (된장 - fermented soy bean paste) and gochujang (고추장 - red pepper paste). Many also use chopped or grated onion in ssamjang. While chopped nuts are not a common ingredient for ssamjang (or at least not traditional), I like it for its nutty bites.
Yields: 1 C (generous 4 Servings)
INGREDIENTS:
1/2 C Doenjang (된장 - fermented soy bean paste)
1/4 C Gochujang (고추장 - fermented red pepper paste)
2 t Garlic, peeled and grated (about 3 cloves)
2 T Scallion, trimmed and finely chopped (2 stocks)
2 T Toasted sesame oil (참기름 - cham gi reum)
2 T Honey
2 t Toasted sesame seeds
Optional) 1/4 C Walnuts, toasted and finely chopped
DIRECTIONS:
Mix all ingredients. Taste and adjust seasoning if necessary.
TIPS!
Here are a few ideas of how ssamjang can make an appearance on your dinner table or a party table...
- Dairy-free dip for crudités of raw vegetable sticks such as carrot, celery, cucumber and bell pepper
- Sauce for the traditional spread with grilled meat (such as bulgogi and pork belly) and leafy greens (lettuce and perilla leaves)
- Sauce for a spread of vegetable wrap with rice and leafy greens
- Bibimbap sauce
Happy Thanksgiving!
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KOREAN WORDS
추수감사절 (chu su gam sa jeol) Thanksgiving Day
감사 (gam sa) gratitude, appreciation
감사합니다 (gam sa hap ni da) Thank you
