Ssamjang Sauce
About
Ssamjang is a is a mixed paste of kochujang (red chili pepper paste), dwenjang (fermented soybean paste) and other seasonings. It is often used in leaf wrapped foods.
Information
Physical Description
Spicy red sauce that ranges from a thin almost liquid paste to a thick almost solid paste.
Tasting Notes
Selecting and Buying
Preparation and Use
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.
Take one lettuce leaf and place in the palm of one hand, add a small spoonful of rice, a piece meat from the meat dish, slice of pepper and garlic, a piece of kimchi, and a dab of the Ssam jang. Close the leaf into a ball and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.
May also be used as a dip for steamed or grilled firm vegetables like asparagus, carrot, bok choy, celery, etc.
Conserving and Storing
In the refrigerator in a tightly sealed container.
