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

FAQs

What is the difference between ssamjang and gochujang? ›

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.

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.

It has a rich, savory, and slightly spicy flavor profile with a depth of umami from the fermented soybeans. It is often used as a sauce for Korean BBQ, lettuce wraps known as ssam, or served with dinner as a dipping sauce for fresh veggies.

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.

Depending on your choice of mix-ins, your homemade ssamjang will keep in the fridge for several days and up to two-ish weeks. Ssamjang's savory, bold, complex flavor profile makes it an excellent addition to your fridge's condiment collection, not just an occasional dip to enjoy at Korean barbeque restaurants.

Directions : Store in a dry, cool place. Refrigerate after opening.

Spread ssamjang on leaves and lettuces before wrapping them around bites of grilled meat, seafood, and even vegetables.

In addition to all the meat options, ssam is also delicious with braised fish, grilled fish, raw fish, canned fish, tofu, and so on. Usually each person makes his/her own wraps at the table. You can also serve pre-wrapped ssambap by making ssam rolls with some rice and ssamjang in them.

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.

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!

What does ssamjang mean in Korean? ›

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements.

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.

Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

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.

It's a bit less spicy than its korean chili paste cousin, gochujang, so you could also add a little extra Korean chili powder. It has a strong flavor and apart from the lack of heat, it's a great alternative. 1:1 – substitute 1 tablespoon of gochujang for 1 tablespoon of ssamjang.

In a pinch, ssamjang can be a good substitute for gochujang. But it works even better if you add a splash of maple syrup and chilli powder. Add fine cayenne pepper to taste if you don't have gochugaru.

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.

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.