Ssamjang

Ssamjang

By
From
Ben's BBQ Bible
Makes
425 g
Photographer
Billy Law

A Korean staple, ssamjang is a sauce made from a mixture of kochujang, a chilli pepper paste, and dwenjang, a fermented soya bean paste. Both pastes are available from Korean supermarkets or speciality Asian stores, and you can also buy ssamjang ready-made. It is used as a condiment with barbecued meats, which are then wrapped in lettuce with fresh herbs, and it can be added to stir-fries or used as a marinade or ribs. I use this sauce to accompany Daegi bulgogi: spicy Korean pork. Place all the ingredients in a food processor and purée until smooth.

Ingredients

Quantity Ingredient
80ml kochujang
125ml dwenjang
1 tablespoon finely chopped bird’s eye chilli
1 tablespoon finely chopped green pepper or capsicum
6 garlic cloves, peeled
2 teaspoons sesame seeds
2 tablespoons rice wine vinegar
1 tablespoon sesame oil

Method

  1. This sauce will keep for up to 3 weeks in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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