''Ssamjang'' ( ko, 쌈장) is a thick, spicy paste used with food wrapped in a leaf in
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
. The sauce is made of fermented soy beans (''
doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fe ...
''), red chili paste (''
gochujang
''Gochujang'' (, from Korean: , ) or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...
''),
sesame oil,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
,
green onions, and optionally
brown sugar
Brown sugar is unrefined or partially refined soft sugar.
Brown Sugar may also refer to:
Arts, entertainment, and media Films
* ''Brown Sugar'' (1922 film), a 1922 British silent film directed by Fred Paul
* ''Brown Sugar'' (1931 film), a 1931 ...
.
Use
''Ssamjang'' is usually eaten with a ''
ssam'' of grilled meat. One typically puts a leaf of
lettuce or
perilla on an open hand, places the main components of the meal (grilled meat such as ''
galbi'' or ''
samgyeopsal'',
kimchi and other ''
banchan'', rice if desired) in bite-size pieces in the center, tops it off with ''ssamjang'', wraps the leaf around the entire contents, and then eats the wrapped ''ssam''. It is also served as a dip with peppers.
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 (견과류 쌈장): ground walnuts, pumpkin seeds, sunflower seeds, and other nuts are added
*''
Jjukumi'' ssamjang (쭈꾸미 쌈장): diced
short-arm octopus is stir-fried with diced red peppers and onions, and mixed together with ''ssamjang''
*
Tofu ssamjang (두부 쌈장): crushed tofu is added
*
Flying fish roe ssamjang (날치알 쌈장) : flying fish roe is added
*''
Namul'' ssamjang (나물 쌈장): various beans are diced and added
*River snail ssamjang (우렁이 쌈장): Boil the water with ''
doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fe ...
'', river snail, green onion, garlic, and red pepper powder.
See also
*
Fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such ...
*
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
References
{{portal bar, Food
Fermented foods
Korean condiments
Food paste