Among the sauces and condiments I've written about in this column, the Korean soy paste ssämjang would probably be considered a rising star rather than a faithful standby— unless, of course, you've ever lived in a Korean household.
Just as many of us can't face a sandwich without mayo, or can't imagine tacos without salsa, so too is ssämjang essential to the Korean equivalent, ssäm, a vegetable leaf wrapped around rice, vegetables, and protein. "Ssäm" means "wrapped," and ssämjang means "wrap paste" —that should give you an idea of just how essential it is!
I'm not the first person to compare ssäm to tacos. Ssäm is currently enjoying a moment in the spotlight, thanks in part to David Chang's Momof*cku Ssäm Bar, which opened in 2006 and, despite tweaking its menu over the years, still serves a large-format pork butt and oyster ssäm for groups or otherwise very hungry people. Other operations have picked up the trend, like Chantecler in Toronto, Oxalis in New Orleans, and Jubo in London, and the "Korean taco" continues to build its reputation.
Ssämjang provides salt, sweetness, and even a touch of spice to ssäm, but the dominant note is the funky umami flavor of fermented soy beans. This comes from the main ingredient, doenjang, a thick paste similar to Japanese miso, though it's usually much chunkier. Doenjang is made by boiling soy beans, grinding them in a stone mill, compacting the resulting paste into blocks, and leaving them to ferment into sun. The resulting liquid is skimmed off to make the Korean equivalent of soy sauce, leaving only thick miso paste behind.
Doenjang is a useful condiment in it of itself. It's used as a flavor enhancer in soups and stews, most notably for the celebrated Korean dish doenjang jjigae, which is made with bean paste, tofu and vegetables.
Doenjang becomes ssämjang with the addition of a few extra ingredients, such as garlic, green onions, and sesame oil, plus a bit of red chili powder paste called gochujang, which is made with chili and glutinous rice. The chili provides a little heat, and the rice provides some sweetness. Gochujang wouldn't have existed in Korean cuisine before chili arrived in Asia from Europe during the 16th century, yet it's fairly ubiquitous in ssämjang now. (People with gluten intolerance should note that the product often contains wheat flour.)
Many households make their own ssämjang, but if you're dabbling in the world of Korean wraps for the first time, you may want to buy ssämjang off the shelf. You may need to find an Asian market or a mail order provider. Most ssämjang comes in a green plastic tub, or sometimes a jar with a green label. Ssämjang isn't green—it's a dark brownish-red—but green appears to be its recognized packaging color, just as pre-made doenjang usually comes in a brown container and pre-made gochujang usually comes in a red container.
That green tub of ssämjang may say "ssämjang" on the label, but most of the text will probably be in Korean. The translation to look for in the English-language label is "seasoned fermented soy bean paste." If it doesn't say "seasoned," it's probably doenjang. The other thing to look for is a recognizable expiration date, so you know just how long your ssämjang will keep for—it should keep for a year from the date of production.
Once you have your ssämjang, you'll want to make your ssäm. Place a lettuce leaf or other large edible leaf in your hand; add a little rice; then your protein—anything from tofu to seafood works, but slow-cooked pork is a popular option; and finally add ssamjang, and maybe a little kimchi. The wrap should be small enough to pop in your mouth in a single bite.
Of course, ssäm aren't the only thing you can make with ssämjang. 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.
If you're feeling truly adventurous, try ssämjang in your burger or sandwich in place of ketchup, or mix it up with some mayonnaise. You never know—if you discover it's a flavor you love, it may become the next essential condiment in your home!
Doenjang (Korean: 된장; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production. It is sometimes used as a relish.
becomes ssämjang with the addition of a few extra ingredients, such as garlic, green onions, and sesame oil, plus a bit of red chili powder paste called gochujang, which is made with chili and glutinous rice. The chili provides a little heat, and the rice provides some sweetness.
Regardless of the one you choose, you can adjust it to your taste: Add sesame oil and honey to temper the saltiness, minced garlic or chopped green onions for freshness, or even canned sardines for a pleasant brininess.
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.
Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.
The recipe, like any good food, varies from house to house and is a specialty condiment used in a lot of meals, or even by itself. It can be quite hot, especially when it is homemade by a Korean family that loves spicy food.
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.
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.
Those similarities make ssamjang our favourite substitute for gochujang. It has the fermented soybeans, spice and umami hit. If it contains sugar, that's great - you could optionally add a dash of sugar or maple syrup if it doesn't.
That green tub of ssämjang may say "ssämjang" on the label, but most of the text will probably be in Korean. The translation to look for in the English-language label is "seasoned fermented soy bean paste." If it doesn't say "seasoned," it's probably doenjang.
lots of sesame oil and let it sit. I also add tons of toasted sesame seeds, green oinion and garlic, these will all help to reduce the saltiness. I find it always tastes less salty after a day or two in the fridge.
I do! I love a good and satisfying fried rice so what better than to make kimchi fried rice and top it with some pan fried tofu with Ssamjang sauce right? I made this ssamjang sauce that paired so well with the tofu. It's also inspired by those I'd enjoy in Korean restaurants.
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. That's it!
Ssambap is most commonly eaten as some sort of protein (beef, chicken, or pork) wrapped with rice and ssamjang (wrap sauce) in lettuce leaves. Everyone has their own ideas about this condiment, so there's a lot of variation.
Doenjang has a rich, deep umami flavor with hints of sweetness, while ssamjang offers a bold and vibrant flavor with a balance of heat, saltiness, and tanginess.
Sides and Sauces: Steamed White Rice, Ginger Scallion Sauce, Ssam Sauce, Korean BBQ Sauce, Guacamole + Pico de Gallo. More Sides: Sesame Noodle Salad and Ginger Soy Herb Salad.
This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces. Traditional Korean dishes that include gochujang are bibimbap, a mixed rice dish, tteokbokki, a spicy rice cake street food, and Jeyuk Bokkeum, a spicy marinated pork stir-fry.
Suyuk is most frequently made with pork (as beef is rather expensive in Korea). The pork belly is not seasoned, but rather served afterwards with salty dipping sauces like Ssamjang or Saeujeot. Most restaurants prefer to serve it with fresh Kimchi! The combination of kimchi and Suyuk make for an incredible combo.
Ssamjang typically has a salty and nutty flavor which is incredibly aromatic and fragrant. When it comes to the spice level of this delicious sauce, it can be best described as mildly spicy although it depends on the type of peppers that are used in its making.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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