Ssam as in the famous Momofuku Ssam Bar means a wrap, and jang means a sauce. Ssamjang, literally translated as a dipping sauce for wraps, is an indispensable part of Korean BBQ and also makes a healthy dipping sauce for vegetables.
There are many ready-made ssamjangs sold in market these days, but nothing beats home-made ssamjang like this one. This special recipe comes from my mother-in-law's kitchen.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.
soybean paste (dwenjang, 2 cup)
chili paste (gochujang, 1/2 cup)
garlic (6 cloves)
apple juice (2/3 cup)
jalepeno (2, ground)
red pepper (1, ground)
onion (1/2, ground)
sugar (1/2 tbl)
sesame oil (2 tbl)
1.Blend the onion, garlic, jalapeno and red pepper with apple juice in a mixer.
2.Combine soybean paste and chili paste
3.Combine the mix from Steps 1 and 2.
4.Add sugar to the mix from Step 3.
5.Add sesame oil and mix thoroughly.
hi migi! this looks so easy...i will have to try this with my new food processor! - veronica
Hey Veronica! I hope you and your family are doing very well. I read you got a new food processor. That's always a very fun tool to make all kinds of goodies :D
hai migi..can i use this samjang as the bibimbap sauce, and another thing, what is the differences between this samjang and the other one u post as the title samjang..http://www.koreanhomecooking.com/2008/01/ssamjang.html
because i see the other one doesnt use apple juice..which one is better..
Mr. Awesome - Ssamjang and bibimbap sauce are different in that ssamjang is mostly made of soybean paste, and the bibimbap sauce is made of chili paste sauce. So my answer is No you cannot use ssamjang in place of bibimbap sauce. You can find bibimbap sauce here: http://www.koreanhomecooking.com/2011/06/beef-chili-paste-sauce.html
Among the two different ssamjang recipes I have posted here, I prefer the one with apple sauce because it adds sweetness and moisture.
I hope this helps. Good luck!
I see a lot of differences color of samjang in the restaurants I wonder why? Some are red, some are brown and some are dark brown to nearly black. Is the different type of dwenjang used? Or what?
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