Ssamjang

Ssamjang (Korean: Template:Category handler) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.

Etymology

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

Variations

Besides the standard way of making ssamjang, other ingredients can be added to make special versions. There are also commercially prepacked ssamjang available on the market.

• Nut ssamjang (Template:Category handler): ground walnuts, pumpkin seeds, sunflower seeds, and other nuts are added
• Jjukumi ssamjang (Template:Category handler): diced short-arm octopus is stir-fried with diced red peppers and onions, and mixed together with ssamjang
• Tofu ssamjang (Template:Category handler): crushed tofu is added
• Flying fish roe ssamjang (Template:Category handler): flying fish roe is added
• Namul ssamjang (Template:Category handler): various beans are diced and added
• River snail ssamjang (Template:Category handler): boil the water with doenjang, river snail, green onion, garlic, and red pepper powder.

See also

• Fermented bean paste