Saturday, March 12, 2011


Ssam-jang or Mixed Soybean & Chili Pepper Paste is a mixed paste of kochujang (red chili pepper paste), dwenjang (fermented soybean paste) and other seasonings. It is frequently used as a condiment for wrapping a cooked meat and cooked rice within vegetable leaves such as lettuces, cabbages and sesame leaves. It is also widely used as a dip for fresh pepper, cucumber and carrot, and it can be applied as a salad dressing. Ssamgjang can be homemade or purchased at Korean supermarkets in readily available jars.

Recipe Ingredients

â…“ cup kochujang
½ cup dwenjang
1 tbsp minced red pepper
1 tbsp minced green pepper
3 tsp minced garlic
1 tbsp rice wine
1 tbsp sesame oil
½ tbsp sesame

Cooking Directions

Mix the ingredients and mix well with lots of sesame oil.

Recipe Ingredients: Beef-stirred Ssamjang
3½ oz beef
1 cup kochujang (red chili pepper paste)
5 cloves garlic
1 tbsp minced ginger
1 tbsp sugar
1 tbsp rice wine
1 tbsp sesame oil
2 tbsp sesame

Cooking Directions
Cook the meat in the pan with sliced garlic, then add rice wine with red pepper paste to pan fry it.
Add water to taste, and add sugar and sesame.
Add sesame oil and mix all ingredients.

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