Ssamjang is a is a mixed paste of kochujang (red chili pepper paste), dwenjang (fermented soybean paste) and other seasonings. It is often used in leaf wrapped foods.
Spicy red sauce that ranges from a thin almost liquid paste to a thick almost solid paste.
Selecting and Buying
Preparation and Use
It is frequently used as a condiment for wrapping a cooked meat and cooked rice within vegetable leaves such as lettuces, cabbages and sesame leaves. It is also widely used as a dip for fresh pepper, cucumber and carrot, and it can be applied as a salad dressing.
Take one lettuce leaf and place in the palm of one hand, add a small spoonful of rice, a piece meat from the meat dish, slice of pepper and garlic, a piece of kimchi, and a dab of the Ssam jang. Close the leaf into a ball and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.
May also be used as a dip for steamed or grilled firm vegetables like asparagus, carrot, bok choy, celery, etc.
Conserving and Storing
In the refrigerator in a tightly sealed container.