How to make ssamjang.

10K Recipe

How to make ssamjang at home.

6 serving

Within 10 minutes

박미림

Ingredients

Cooking Steps: STEP 1/4

First, put soybean paste and red pepper paste in 1:1 or 2:1 ratio. Each house has a different salinity, so please adjust it to suit your taste. When I used Tobong honey red pepper paste and Sancheongchon soybean paste, soybean paste was high in salinity and red pepper paste was low in salinity, so 1:1 was appropriate. So I mixed it in 1:1.

STEP 2/4

And chop and add the cheongyang pepper to your liking and add the minced garlic. I used garlic powder instead of minced garlic.

STEP 3/4

It would be nice if you add some chili powder, but I skipped it because I didn't have it. It would be nice to add a little bit of onions, but I'm too lazy to peel them. I didn't have plum juice, so I added coconut sugar and vinegar. I added some perilla oil. If you like sesame oil, you can add sesame oil.

STEP 4/4

Lastly, add stir-fried sesame seeds and mix them well. Just match the ratio of doenjang and gochujang and put the rest to your liking, and you're done with ssamjang!!!

You can eat it right away, but it's more delicious if you eat it after ripening it in the refrigerator for about a day

Cooking review

4.00

score

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