SSAMJANG

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Ssamjang image

At every Korean barbecue table there is always ssamjang: a salty, thick, savory paste that can be a dip for fresh chiles, carrots or cucumbers or spooned on top of barbecued meats wrapped in lettuce. At its simplest, ssamjang can be just a combination of fermented soy bean paste and gochujang or gochugaru. My version gets nuttiness from sesame seeds and bright flavor and crunch from fresh chiles.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 2 cups (6 to 8 servings)

Number Of Ingredients 8

1/2 cup doenjang (Korean fermented soybean paste)
1/2 cup sesame oil, plus more if desired
1/4 cup toasted sesame seeds, roughly ground (see Cook's Note)
2 tablespoons finely ground gochugaru (Korean red chile flakes)
1 teaspoon sugar
4 cloves garlic, minced
2 Fresno chiles, finely chopped
2 serrano chiles, finely chopped

Steps:

  • Combine the doenjang, sesame oil, sesame seeds, gochugaru, sugar, garlic and Fresno and serrano chiles in a medium bowl. Add a tablespoon more of sesame oil if desired. Refrigerate in an airtight container for up to 7 days.

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