Ssamjang Archives (2024)

FAQs

How to make store-bought ssamjang taste better? ›

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.

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.

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.

Ssamjang isn't just about carbs. This savory Korean condiment comes packed with a host of nutrients that contribute to overall wellness. For instance, Ssamjang is a fermented food, which means it can be a good source of probiotics.

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.

Serve, or transfer to an airtight container and refrigerate until ready to use.

You can make a big batch of ssamjang and freeze it. It keeps very well frozen for at least a month and up to a few months if tightly sealed. Due to its saltiness, it does not freeze solid so it's very easy to scoop out of a container even when it is frozen. Ssamjang will last a few days if kept in the refrigerator.

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!

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

Can I use ssamjang for kimchi? ›

This quick kimchi has all the flavors of traditional Napa Cabbage Kimchi, but without all the fuss. And the Ssamjang sauce is the perfect accompaniment with Bulgogi, Korean Grilled Beef. Add the pear, gochugaru, fish sauce, garlic, sugar, and ginger to a food processor and run until smooth.

Ssamjang is made of mixing Doenjang and Kochujang. Jang, a fermented soybean paste containing salt, is high in sodium (Doenjang 4.43 g/100 g; Ssamjang 3.01 g/100 g; Kochujang 2.40 g/100 g), and it has been used for providing salty and umami taste to various Hansik dishes substituting for salt in Korea.

Kimchi. Kimchi is fermented spicy cabbage and is the most famous Korean dish. Well-fermented kimchi is sour, so is beneficial to the gallbladder and liver.

Is your ssamjang too salty? Best way to tone down the saltiness of ssamjang is to add fresh firm tofu crumbles. Depending on how salty the Doenjang and Gochujang is, I add more tofu to make it less salty. Add some fresh chopped green chili peppers and green onions to brighten the flavor!

Marinade: Marinate meat or seafood with the sauce for at least 30 minutes. One jar (16.9oz) of the sauce is good for marinating 5 lbs. of meat. Chicken & Salmon Glaze: Brush on sauce, to taste, while continuously flipping.

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.

Seasoned Soybean Paste (Ssamjang) 500g.