Ssamjang is a condiment used to add the final flavor punch to the Korean Ssam which is rice, a kind of protein(bulgogi, grilled pork belly, kkongchi jorim and more) wrapped in lettuce or any vegetable leaf that is big enough to make a wrap.
Here’s what you need:
- 2 T Korean soybean paste (된장 Dwenjang)
- 1 T Korean chili bean paste (고추장 Gochoojang)
- 1 tsp fresh chopped garlic (garlic powder is OK)
- 1 T fresh chopped green onion
- 1 T roasted sesame seeds
- 1 T mayonnaise (this is to lessen the saltiness and also add a creamier taste but is not a traditional ingredient. you can also add some crushed up firm tofu instead if you want a more lighter taste)
- 1 tsp sesame oil
Mix all of the above ingredients together in a bowl.
Ssamjang can be stored in the refrigerator for weeks due to the high salt content of the bean pastes. And since usually only a small amount is consumed each time, store the remaining sauce and use it later.
Other ideas – just cut up some fresh carrots, cucumbers and even green chili peppers and serve with ssamjang. It can be a great side dish to any meat dish.