SSAMJANG
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
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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