Ssamjang (Korean chilli sauce)
Prep
10m
A Korean staple, ssamjang is used as a condiment for barbecued meats wrapped in lettuce with fresh herbs. You could also add it to stir-fries or even try it as a marinade for ribs. It uses as a base two other Korean sauces – gochujang (or kochujang), a hot chilli and soybean paste, and doenjang (or dwenjang), a fermented soybean paste similar to miso.
Ingredients (8)
- 1/3 cup (80ml) gochujang
- 1/2 cup (125ml) doenjang
- 5 small red chillies, seeds removed, chopped
- 1 long green chilli, seeds removed, chopped
- 6 garlic cloves, chopped
- 2 tsp sesame seeds
- 2 tbs rice vinegar
- 1 tbs sesame oil
Method
-
1.Whiz all ingredients in a food processor until smooth, then keep in an airtight container in the fridge for up to 3 weeks.
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