I'm going to prepare a ssam to eat with oolong ssamjang first. Wash cabbage and pumpkin leaves, drain, and steam in a steamer.

The ingredients for oolong ssamjang are Cheongyang red pepper, onion, and shiitake mushrooms. Finely chop and prepare.

To add a savory taste, we have sliced walnuts and you can replace other nuts.

Please take out the pumpkin leaves first. in a steamer
And let it cool.

Cabbage needs more time to steam, so I took out pumpkin leaves first, and if you poke cabbage with chopsticks and go in, it's all steamed. Take out the cabbage and let it cool.

Let's officially make the ssamjang. First, stir-fry the beef. I put in the meat that I made for hamburg steak and fried it.

If the meat is stir-fried, pour water and boil it.

Put two tablespoons of soybean paste in here.

Add a tablespoon of red pepper paste.

You can add half a tablespoon of minced garlic.

Add chopped green onions and cheongyang red pepper.

When it boils up, add the self-cooked burdock. I used the Jasook Oolong sold at the mart. You just have to wash it once.

If you continue to boil it, lower the heat and boil it down. Until the contents are fully cooked.

Add perilla powder to make thick ssamjang. Then it can be a wild ssamjam. If you don't have perilla powder, you can replace it with bean powder. Or you can add the potatoes and thicken them into the last quarter from the potatoes.

We need to prepare a table for you until you finish cooking it.
Please put pumpkin leaf wraps and cabbage wraps.

Finally, the soup is thick and thick. It's all done. Put it in an earthen pot and boil it right before you eat it.

Pumpkin leaf wraps and cabbage wraps that give a savory taste, and burdock ssamjang with a savory and chewy texture!!!
It's not salty at all, so it's good to just mix it with rice. You can leave it in an airtight container and eat it.