How to make ssamjang. Making pork ssamjang
If you make a delicious ssamjang, you can eat a bowl of rice if you rip off lettuce in the garden and eat one or two wraps. It's not just ssamjang for ssam. I made pork ssamjang that's good to eat with fried rice
4 serving
Within 15 minutes
배고픈엄마
Ingredients
  • the hind legs of pork
    300g
  • Sesame oil
    1TS
  • Cooking oil
    1TS
  • leek
    1ea
  • crushed garlic
    1TS
  • onion
    1/2ea
  • Cheongju
    2TS
  • plum extract
    1TS
  • Soybean paste
    3TS
  • red pepper paste
    1TS
  • Red pepper powder
    1TS
  • Cheongyang red pepper
    4ea
  • ground pepper
    1/2ts
Cooking Steps
STEP 1/7
I prepared 300g of lean pork hind legs. I've frozen the ones I bought from the butcher's shop, sliced with stir-fried pork. I cut it in a slightly melted state and cut it again as it was thick. It's sliced meat, so you can just chop it finely.
STEP 2/7
Put 1 tablespoon of sesame oil and 1 tablespoon of cooking oil in a heated pan, prepare 1 green onion, cut the white part, and stir-fry it.
STEP 3/7
Add the prepared pork and stir-fry it.
STEP 4/7
When the pork is fully cooked, add 1/2 teaspoon of pepper, 1 tablespoon of minced garlic, 1/2 onion and stir-fry together.
STEP 5/7
Add 2 tablespoons of refined rice wine, 1 tablespoon of plum extract, 3 tablespoon of soybean paste, 1 tablespoon of red pepper paste, and 1 tablespoon of red pepper powder.
STEP 6/7
And stir-fry meat evenly over low heat so that it doesn't burn.
STEP 7/7
Lastly, add green onion and 4 cheongyang peppers and stir-fry them.
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