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

FAQs

What do Koreans eat ssamjang with? ›

Spread ssamjang on leaves and lettuces before wrapping them around bites of grilled meat, seafood, and even vegetables.

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.

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.

The flavours are clearly discernible - with onion and garlic notes popping, clear umami flavour and a well-balanced warm kick. It has an enjoyable consistency and the flavour is long on the palate.

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.

The other thing to look for is a recognizable expiration date, so you know just how long your ssämjang will keep for—it should keep for a year from the date of production.

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

It's slightly sweet, slightly spicy, tangy, ferment-y, extremely flavorful, and a vibrant purpley-red color. Doenjang on the other side is a lot like the Korean version of miso paste, albeit with a stronger, deeper flavor that makes miso seem more mild in comparison.

Unopened, pre-made Ssamjang does not need to be refrigerated, but it should be kept in a cool place. Opened or self-made ssamjang will stay fresh in the refrigerator for months.

In Korea, we like to eat fresh carrots and cucumbers with Ssamjang. If you are looking for something more filling, use it in lettuce wraps. Grab a few pieces of lettuce, place a spoonful of rice, and give it a few dabs of Ssamjang. It will taste great - even without any meat!

What does ssamjang mean in Korean? ›

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It's like American barbecue sauce, which makes sense, as it's often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly.

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!

Beyond the world of condiments, ssamjang could also be used to marinate meat. The sugar, allium, and doenjang, with its characteristic fermented and salty elements, would simultaneously inject a ton of flavor into chicken, beef, or pork while tenderizing the meat.

You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you!

Rice, Vegetables, and Soup

While there are already several components for Korean BBQ, some other things that are common and easier to prepare are rice and vegetables like lettuce, perilla leaves, thinly sliced garlic, and sliced pepper. Small servings of soup are also served with Korean BBQ.