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I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I’ve posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for ssamjang that I think the most delicious so far. But it’s your choice. If you don’t want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it.
You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. It’s best just after you make it, but you can store it in the fridge about 10 days, if you need to.
As I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Wrapping some rice and ssamjang in a lettuce leaf and pop it into your mouth. Enjoy! : )
: (4 servings)
Posted Thursday, November 1st, 2012 at 11:48 am
Tagged: 고추장, 쌈장, Korean BBQ dipping sauce, Korean dipping sauce, korean food, Korean kitchen, Korean recipes, Korean sauce, Korean soy bean paste sauce, Korean spicy dipping sauce, maangchi recipe, Maangchi recipes, mixture of soy bean paste and hot pepper paste, ssamjang recipe
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