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

FAQs

What do Koreans eat ssamjang with? ›

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.

For instance, Ssamjang is a fermented food, which means it can be a good source of probiotics. Probiotics are beneficial bacteria that support gut health, aiding in digestion and possibly even boosting the immune system. Moreover, Ssamjang contains essential amino acids from its soybean component.

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.

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.

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.

Depending on your choice of mix-ins, your homemade ssamjang will keep in the fridge for several days and up to two-ish weeks. Ssamjang's savory, bold, complex flavor profile makes it an excellent addition to your fridge's condiment collection, not just an occasional dip to enjoy at Korean barbeque restaurants.

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.

Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes. Probiotics are live bacteria that are beneficial for digestion and overall gut health. However, it's important to note that Gochujang also contains chili peppers, which can be spicy.

Healthy Korean dishes include the famous bibimbap, a hearty rice bowl topped with loads of vegetables and meat. The balance of carbs, protein and nutritious vegetables make bibimbap a well-balanced meal. Kongguksu (cold soy milk noodle soup) is refreshing in the summer months and as healthy as it is delicious.

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

Can you eat ssamjang with rice? ›

Ssambap is most commonly eaten as some sort of protein (beef, chicken, or pork) wrapped with rice and ssamjang (wrap sauce) in lettuce leaves. Everyone has their own ideas about this condiment, so there's a lot of variation. Although you can buy ssamjang sauce in the store, there's just nothing like making it at home.

In Korean cuisine, Ssamjang is a staple sauce or condiment. Thick and rich with a punch of flavor — it's often served with grilled meat, vegetables, and lettuce wraps. If you've ever eaten Korean Pork Belly BBQ (Samgyeopsal), it's the savory sauce that's served alongside it.

Ssamjang is made of mixing Doenjang and Kochujang. Jang, a fermented soybean paste containing salt, is high in sodium (Doenjang 4.43 g/100 g; Ssamjang 3.01 g/100 g; Kochujang 2.40 g/100 g), and it has been used for providing salty and umami taste to various Hansik dishes substituting for salt in Korea.

The diced onion and shallot offer a textural element, while the sesame lends a nutty quality that enhances any meat or vegetable. Pan-fried chicken, grilled skirt steak, roast squash—these are all dishes that would benefit from being served alongside a bowl of ssamjang.

Toss a few fresh cucumber slices with rice vinegar, salt, and sesame seeds and serve alongside. With side dishes: Serve kalbi with assorted banchan, like kimchi, pickles, or soy-braised potatoes.

For our accompaniments, we chose ssamjang bean-and-chili paste (It's an ingredient in the Ssam Sauce, but we served it on its own as well), rice, kimchi, sriracha, bread-and-butter-pickles, pickled watermelon rind (you may find this at supermarkets) and fresh cilantro.