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

FAQs

What do you do with Korean ssamjang? ›

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.

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.

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.

Sweet and savory onions combined with tantalizing garlic give this classic paste its light and pleasant flavor.

In addition to all the meat options, ssam is also delicious with braised fish, grilled fish, raw fish, canned fish, tofu, and so on. Usually each person makes his/her own wraps at the table. You can also serve pre-wrapped ssambap by making ssam rolls with some rice and ssamjang in them.

It also has a little bit of garlic and some rice wine or some chopped fresh peppers, and definitely plenty of sesame oil. 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.

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.

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!

The two have almost nothing in common, beyond being fermented and pastes (though doubanjiang is only sort of paste-like). The ingredients (broad beans and chilies versus soybeans) and the taste are very different. That's not to say that you're not allowed to make a sauce for your ssam with doubanjiang, of course.

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

Should you cook ssamjang? ›

Ssamjang is an essential component of Korean barbecue. It's a simple, no-cook, stir-together dipping sauce that combines the savory funk of doenjang (fermented Korean soybean paste) with the sweet heat of gochujang.

I love a good and satisfying fried rice so what better than to make kimchi fried rice and top it with some pan fried tofu with Ssamjang sauce right? I made this ssamjang sauce that paired so well with the tofu. It's also inspired by those I'd enjoy in Korean restaurants.

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.

Bibimbap- for a non-spicy version of bibimbap, you can use ssamjang! Just use a smaller amount as it can be very salty. Fresh veggies- ssamjang is a great dipping sauce for veggies. Some of the best options are cucumber, carrots, lettuce, and Korean chili pepper (my favorite!)

Minced garlic is a must, and sometimes I add onions, but it's fine without them. And one thing I do differently is add chopped jalapenos. Usually it's Korean peppers cause jalapenos are not eaten in Korea, but I just think jalapenos and samjang pair so well together.

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

Put cooking oil, green onion, and red pepper powder in a pot and stir-fry over low heat. If it smells like green onion, add soy sauce and stir-fry over low heat. Add water and ramen powder and boil. When the water boils, add ramen and ssamjang and boil.

Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.