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

FAQs

What do you do with Korean ssamjang? ›

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.

An iconic Korean fermented sauce packed with unique Korean flavours. Combining signature Korean ingredients including gochujang, doenjang, sesame oil and garlic, Mild Ssamjang is best known as the dipping sauce for any meat. It is also great as a dipping sauce for vegetables and snacks.

Spicy, intensely savory, slightly sweet, and wholly umami, the paste cuts through the richness of food much like kimchi provides welcome acidity to everything from stews to mac and cheese. Ssamjang's potency means a little goes a long way.

Gochujang is more widely used in many korean foods. It's spicy whereas ssamjang is not. Ssamjang is more of a bean basted slightly spicy salty nutty sauce used when you are eating meat. Gochujang is a pepper based sauce that is more spicy and less salty and nutty.

Ssamjang (쌈장) is best known as a dipping sauce that accompanies lettuce wraps for Korean BBQ. In food terms, ssam (쌈) means wraps or wrapped food, and jang (장) is a collective term for Korean fermented condiments, such as doenjang, gochujang and ganjang.

Gochujang is a ssamjang ingredient

Ssamjang actually consists partially of gochujang as well as another fermented soybean paste called "doenjang." Those two primary ingredients are further enhanced with sesames and minced alliums (think scallions, onions, or garlic).

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. It can be quite hot, especially when it is homemade by a Korean family that loves spicy food.

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.

Unopened, pre-made Ssamjang does not need to be refrigerated, but it should be kept in a cool place. Opened or self-made ssamjang will stay fresh in the refrigerator for months.

Etymology. Ssam means "wrapped" and jang means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce".

Can I use ssamjang for bibimbap? ›

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!

Miso is a very clean soy flavour. Korean bean pastes usually have more ingredients. I think samjjang has the closest taste. It has garlic and a slight chili flavour though.

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

Those similarities make ssamjang our favourite substitute for gochujang. It has the fermented soybeans, spice and umami hit. If it contains sugar, that's great - you could optionally add a dash of sugar or maple syrup if it doesn't.

This quick kimchi has all the flavors of traditional Napa Cabbage Kimchi, but without all the fuss. And the Ssamjang sauce is the perfect accompaniment with Bulgogi, Korean Grilled Beef. Add the pear, gochugaru, fish sauce, garlic, sugar, and ginger to a food processor and run until smooth.

Ssamjang is used in some Korean wraps, but you can also use it as a vegetable dip. Also marinate meats with it.

2Can be enjoyed as a dipping sauce for fresh vegetable sticks, grilled meat, or can be used to make a light Korean dish called 'Ssam:' rice and ssamjang wrapped in a leaf of lettuce.

Unopened, pre-made Ssamjang does not need to be refrigerated, but it should be kept in a cool place. Opened or self-made ssamjang will stay fresh in the refrigerator for months.