Article by Gil "hannaone"
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An Essential Korean Condiment 

(쌈장)

Ssamjang, a staple in Korean cuisine, is a savory and spicy paste that brings a burst of flavor to any dish. Its rich umami taste comes from the perfect combination of fermented soybean paste (doenjang) and red chili powder (gochugaru). This dynamic duo creates a symphony of flavors that will tantalize your taste buds.

One of the best things about ssamjang is its versatility – whether used as a dipping sauce for grilled meats, mixed into bibimbap, or spread on lettuce wraps with fresh veggies and rice, this condiment elevates every bite. With just the right balance of salty, sweet, and spicy notes, ssamjang adds depth and complexity to any dish it accompanies.

Making your own ssamjang at home is not only easy but also allows you to customize the levels of spice and sweetness to suit your preferences. By whipping up a batch of this delicious paste, you can take your Korean culinary creations to new heights!

Ingredients
1 cup doenjang
1/2 cup dried red chili powder (gochugaru)
1 onion
2 red chili peppers
2 green chili peppers
6 cloves garlic
1 ounce Asian Chives
2 green onions
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 cup water
3 tablespoons mulyeot
2 tablespoons rice wine*
2 teaspoons shiitake mushroom powder**
1 teaspoon malt powder
* Korean Mirim OR Cheongju OR Japanese Mirin OR Chinese Shaoxing. Substitute Dry Sherry or Dry White Wine.
** You can make your own shiitake powder by pulverizing dried shiitakes in a blender or food processor.

Directions
Peel and wash the onion, then cut in half.
Slice one of the halves, then rough chop.
Rough chop (mince) 2 cloves garlic, 1 each of the red and green chili pepper, Asian chives, and the green onions.
Place the doenjang and the chopped ingredients in a large mixing bowl.
Add the mulyeot, sesame oil, soy sauce, and rice wine. Mix well then let stand at least 15 minutes.

Cut the second onion half into pieces.
Place the onion and remaining garlic and chili peppers into a blender, add the water, and blend into a smooth thin paste.

Add the onion paste, mushroom powder, sesame seeds, malt powder, and red chili powder to the mixing bowl and mix well. Add a small amount of water if needed to mix into a thick wet paste.
Cover and refrigerate for at least 4 hours prior to serving.
Ssamjang may be kept refrigerated for up to two weeks.

Ssamjang can have many uses outside of Korean cuisine:

Use Samjang as a steak sauce with bite.
Use ssamjang as a salad dressing.Use ssamjang as a marinade for chicken or pork.
Mix ssamjang into scrambled eggs for a spicy twist.
Spread ssamjang on sandwiches instead of mayonnaise or mustard.
Use ssamjang as a dip for vegetables or chips.

Enjoy this versatile condiment that adds depth and richness to every bite!