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

FAQs

What is the difference between ssamjang and gochujang? ›

Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other wonderful ingredients that make it have this almost peanut butter-like texture. You may have seen ssamjang in lettuce wraps (Ssambap) at some Korean BBQ.

Whether you smear it on meat, use it as a dip for your favorite veggies, or wrap it up with rice in steamed cabbage leaves (no, I won't stop talking about this), you'll discover that ssamjang is so versatile it just might become your new favorite condiment.

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.

Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.

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. Gochujang is used in stews or eaten with green peppers( you dip the pepper in gochjang) or used as a sauce base.

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.

It's a huge part of Korean food culture. We eat ssam all the time with or without BBQ meat. Historically, Koreans associated wrapped food with good fortune, and there are many different types of wrapped food. We normally use this type of sauce for vegetable wraps with all kinds of fresh and steamed/blanched vegetables.

The most common bibimbap sauce is gochujang, but other sauces, such as yangnyeom ganjang (soy sauce based) and doenjang are also used. If you have a tub of ssamjang, it's great as a bibimbap sauce as well.

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.

Gochujang is probably one of the most famous Korean condiments. This fermented red pepper paste is used in an array of dishes and adds colour and a huge flavour kick! It's made from fine Korean chilli powder, glutinous rice, fermented soybeans and salt.

What does ssamjang mean in Korean? ›

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements.

Use right away or store in the fridge in an airtight container for up to 2 weeks. *Ssamjang can last for up to a couple months if stored & handled properly. Keep in a clean, airtight container in the fridge. To avoid contamination, use a clean spoon to take out the amount you need every time.

Pan-fried chicken, grilled skirt steak, roast squash—these are all dishes that would benefit from being served alongside a bowl of ssamjang. Beyond the world of condiments, ssamjang could also be used to marinate meat.

Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

Add sugar! A fairly effective technique for correcting an overly salty dish is to add sugar. Add one teaspoon of sugar at a time, stir until completely blended and taste.

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.

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.

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.

Ssamjang has a very unique taste that is difficult to replicate. Using simple doenjang may make up for the texture aspect of the sauce. Sambal oelek is a Thai chili garlic paste that has a similar flavor profile to Ssamjang. Another option you can try as a substitute is mixing chili garlic paste with some sesame oil.