Ssam Jang is the special sauce that gives ssam bap that special 'pow', 'wow', or 'bam'. Ssam Bap translates to 'wrapped rice' and the wrap can be anything from lettuce leaves to thin rice paper wraps. But ssam bap is most commonly eaten as some sort of protein (beef, chicken, pork) wrapped with rice and ssam jang (wrap sauce) in lettuce leaves.
Everyone has their own ideas about this condiment, so there's a lot of variation. I like mine to be spicy-sweet, full of garlic, and not too thick. If you prefer earthier flavors and less spice, then you can also reverse the amount of kochujang and daenjang in the recipe.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1/4 cup kochujang (red pepper paste)
- 1/3 cup daenjang (soybean paste)
- 5 cloves garlic, minced
- 1/4 sweet onion, minced
- 1 green chili pepper, chopped finely
- 2 green onions, chopped
- 2 Tbsp rice wine
- 1 Tbsp honey
- 1 Tbsp sesame oil
- Black pepper to taste
- Water to thin, if needed
Preparation:
Mix the ingredients well and chill. Depending on the type of kochujang and daenjang you use, your ssamjang may be too thick. You can thin with water or sesame oil.
