How do you eat ssamjang?

Traditionally, ssamjang is drizzled on short ribs or thinly sliced brisket cooked on a flat top or grill, or used as a dipping sauce for meat that has been folded with rice into a lettuce cup.

What is ssamjang made of?

More of a dipping sauce than an “incorporate-into-cooking” sauce, ssamjang in its most basic form is a mix of doenjang (Korean fermented soybean paste), gochujang (Korean red chile paste), sesame oil, sesame seeds, garlic, and sweetener (honey, sugar, and cooking syrup called yoridang are a few options).

Is doenjang same as miso?

Doenjang is an assertively flavored, thick brown paste made from fermented soybeans and salt. Unlike miso, doenjang is not fermented with rice or other grains. Doenjang is also coarser in texture, like a chunky peanut butter.

What part of pig is Samgyupsal?

pork belly
Samgyeopsal is a South Korean delicacy consisting only of pork belly, the most expensive cut of pork in the country. It is so popular in South Korea that the residents eat it approximately once every four days.

What leaves do Koreans eat meat?

Red leaf lettuce is probably the most common in modern ssam but other lettuces, steamed or parboiled cabbage, and kaenip (also known as perilla) leaves are also are popular.

Can you use ssamjang as a dipping sauce?

If you’re using ssamjang as a vegetable dipping sauce, just dip the vegetable stick into the sauce as you would with hummus. If you know Korean food and Korean ingredients reasonably well, making ssamjang at home is no brainer. However, I know some of you don’t have the access to a decent Korean grocer or Asian grocer.

Why is ssamjang so popular in South Korea?

Cooked ssamjang is also very popular in Korea. It’s a great way to put in protein and/or other vegetables to make the sauce more substantial and delicious. Plus, the resulting sauce tastes less salty, so you can use more for each wrap or dip.

What’s the difference between ssam and Jang in Korean food?

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. Technically, ssamjang is any sauce that’s used for ssam. While there are many different types, it’s typically made with doenjang and/or gochujang as well as some other ingredients.

What’s the ratio of doenjang to gochujang in ssamjang?

Commonly, ssamjang is a mixture of doenjang and gochujang. The ratio of the two is totally a matter of preference, but it’s usually more doenjang than gochujang. For a good balance of umami and heat, I generally use the ratio of 2:1. What’s added to the mixture is wide open to the cooks as well.