Creamy Korean Ssamjang (쌈장) Pasta Recipe - EricTriesIt (2024)

FAQs

What do you do with Korean ssamjang? ›

Whether you smear it on meat, use it as a dip for your favorite veggies, or wrap it up with rice in steamed cabbage leaves (no, I won't stop talking about this), you'll discover that ssamjang is so versatile it just might become your new favorite condiment.

The idea is to take a leaf, this can be sesame leaves, Chinese Cabbage or Lettuce, and place a bite sized bit of meat and rice along with some ssamjang and roll it into a ball. This is called a Ssam. You stuff the whole thing in your mouth, as is tradition.

As with the soybean paste that it's made from, it's perfect for soups and stews, and a great condiment to many Korean meals. Spread ssämjang on meat or fish before putting it under the grill, or add it to stir fry for extra depth of flavor. You can even dip dumplings into it.

Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other wonderful ingredients that make it have this almost peanut butter-like texture. You may have seen ssamjang in lettuce wraps (Ssambap) at some Korean BBQ.

Unopened, pre-made Ssamjang does not need to be refrigerated, but it should be kept in a cool place. Opened or self-made ssamjang will stay fresh in the refrigerator for months.

Ssam means "wrapped" and jang means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce".

If you have a tub of ssamjang, it's great as a bibimbap sauce as well. The salty, spicy, and slightly sweet and umami packed gochujang doesn't really need much of anything else for bibimbap. I simply use some water to thin it out for easy mixing and add a little bit of sugar and sesame oil.

Gochujang is probably one of the most famous Korean condiments. This fermented red pepper paste is used in an array of dishes and adds colour and a huge flavour kick! It's made from fine Korean chilli powder, glutinous rice, fermented soybeans and salt.

Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season.

Is ssamjang better than gochujang? ›

Two specific qualities appear to distinguish these very similar pastes from one another: recipes for ssamjang seems to offer more versatility than the traditional recipe for gochujang, and gochujang generally has more of a bite compared to the umami flavor of ssamjang (via Cuisine Vault).

Red leaf lettuce is probably the most common in modern ssam but other lettuces, steamed or parboiled cabbage, and kaenip (also known as perilla) leaves are also are popular.

Beyond the world of condiments, ssamjang could also be used to marinate meat. The sugar, allium, and doenjang, with its characteristic fermented and salty elements, would simultaneously inject a ton of flavor into chicken, beef, or pork while tenderizing the meat.

For a quick version, I simply add sesame oil, sesame seeds, and some minced garlic, and mix with a bit of water or rice wine (or mirin) to thin it.

Add more vegetables to reduce the excessive salt. Add half glass of water in curry. Add raw onions. Cut them into two pieces and mix it well for around 15 minutes and then remove it.

Put cooking oil, green onion, and red pepper powder in a pot and stir-fry over low heat. If it smells like green onion, add soy sauce and stir-fry over low heat. Add water and ramen powder and boil. When the water boils, add ramen and ssamjang and boil.

Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

Doenjang can be eaten as a condiment in raw-paste form with vegetables, as flavored seasoning or even as a dipping condiment.