Ssamjang

 

SSAMJANG

 

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Historical aspect: Ssamjang has a long history originating from the need to make less desirable foods, like tough meat and vegetables, more palatable in traditional Korean communities. Its history is tied to the development of ssam (leaf wraps) and the use of fermented pastes like doenjang (soy bean paste) and gochujang ( red chili paste), with recipes often passed down through families and adapted over time.

Ingredients:

1/4 cup of fermented soybean paste (doenjang)  

1 tbs of hot pepper paste (gochujang) 

1 stalk of minced green onion 

1/4 cup chopped onion 

 2 tbs honey

2 tbs of toasted sesame seeds 

2 tbs of sesame oil

Instructions: 

Combine the main ingredients in a small bowl. Add the doenjang, gochujang, honey, sesame oil, and minced garlic. 

Mix thoroughly, stir all the ingredients together until they are well combined with a smooth and uniformed consistency. 

Add the aromatics and seeds. Stir in the minced green onion and toasted sesame seeds.

Adjust the sauce. Taste the sauce and adjust the flavors as needed. Add more honey for sweetness, gochujang for spice, and sesame for a nuttier flavor. 

Serve. The ssamjang can be served immediately or refrigerated in an airtight container for later use.