Ssamjang (Korean쌈장) 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.[1][2][3][4]

Ssamjang
TypeCondiment
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsGochujang, doenjang
Korean name
Hangul
쌈장
Hanja
쌈醬
Revised Romanizationssamjang
McCune–Reischauerssamjang
IPA[s͈am.dʑaŋ]

Etymology

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

Variations

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Besides the standard way of making ssamjang, other ingredients can be added to make special versions.[5] There are also commercially prepacked ssamjang available on the market.[6]

  • 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, river snail, green onion, garlic, and red pepper powder.[7]

See also

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References

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  1. ^ (in Korean) Ssamjang at Doosan Encyclopedia
  2. ^ "Ssam Jang".
  3. ^ "Ssamjang Recipe hannaone". Chowhound.
  4. ^ "Korean Food | Ssamjang | Mixed Soybean & Chili Pepper Paste". www.trifood.com. Archived from the original on 2011-07-14. Retrieved 2021-01-24.
  5. ^ (in Korean) Mom's ssamjang, Segye Ilbo, 2010-04-15.Retrieved 2010-06-25.
  6. ^ (in Korean) Comparison of ssamjang, Sports Seoul, 2009-03-19. Retrieved 2010-06-25.
  7. ^ "우렁이쌈장". terms.naver.com (in Korean). Retrieved 2021-05-16.