Easy-to-make ssamjang, ssambap lunch box, and a bowl of bibimbap
Cucumber peppers, lettuce, and perilla leaves are basic on our table. When you don't have an appetite in summer, you can eat deliciously by making ssamjang that you can dip in green peppers and wrap lettuce wraps. I made a lunch box and a bowl of bibimbap with tuna ssamjang and vegetable ssamjang. If you just make ssamjang, you can regain the taste you lost this summer. You should try making it, too. It's a taste you'll never regret.
2 serving
Within 90 minutes
저녁노을
Ingredients
  • Tuna
    1ea
  • red pepper paste
    1spoon
  • Soybean paste
    1spoon
  • grain syrup
    2spoon
  • chili
    3ea
  • Cheongyang red pepper
    3ea
  • Garlic
  • sesame salt
  • Sesame oil
    little
  • anchovy broth
    1/2cup
  • soybean oil
    2spoon
  • chili
    5ea
  • Cheongyang red pepper
    5ea
  • onion
    1/2ea
  • Soybean paste
    1spoon
  • Garlic
  • Banga leaves
    little
  • instant rice
    1bowl
  • a pumpkin leaf
  • Cabbage
  • Ssamjang
    little
  • instant rice
    1/2bowl
  • Chamnamul (Chamnamul) (Chamnamul)
    1handful
  • egg
    1ea
  • seaweed flakes
  • sesame salt
  • Sesame oil
  • Ssamjang
    little
Cooking Steps
STEP 1/13
1. Tuna Ssamjang: Mix 1 can of tuna, red pepper paste, and soybean paste.
STEP 2/13
Add grain syrup, chopped red pepper, cheongyang vinegar, and rice flour and stir-fry.(If you don't have rice flour, it doesn't matter if it's soybean flour or mixed grain powder)
STEP 3/13
After mixing well, boil it, add garlic, sesame salt, and sesame oil and finish.
STEP 4/13
2. Vegetable Ssamjang: Grease a frying pan with soybean oil and stir-fry sliced peppers, onions, and soybean paste.
STEP 5/13
Pour anchovy stock and add chopped powdered leaves.
STEP 6/13
Boil it until it is self-cooked, then add garlic, sesame salt, and sesame oil and finish.
STEP 7/13
3. Ssambap Lunch Box: Cook rice with brown rice, steam pumpkin leaves and cabbage with sambal.
STEP 8/13
Remove the cabbage stems.
STEP 9/13
Roll rice and ssamjang on cabbage.
STEP 10/13
Put the ssamjang made on the pumpkin leaves and roll it.
STEP 11/13
Add water kimchi and orange to complete.
STEP 12/13
4. A bowl of ssamjang rice: Put the rice in a bowl, wash the drained chamnamul, and fry the eggs.
STEP 13/13
Add eggs, seaweed flakes, sesame salt, and 2 spoons of ssamjang.
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