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Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.[1][2][3][4]

Ssamjang
TypeCondiment
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsGochujang, doenjang
Korean name
Hangul
쌈장
Hanja
쌈醬
Revised Romanizationssamjang
McCune–Reischauerssamjang
IPA[s͈am.dʑaŋ]

Use


Ssamjang is usually eaten with a ssam of grilled meat. One typically puts a leaf of lettuce or perilla on an open hand, places the main components of the meal (grilled meat such as galbi or samgyeopsal, kimchi and other banchan, rice if desired) in bite-size pieces in the center, tops it off with ssamjang, wraps the leaf around the entire contents, and then eats the wrapped ssam. It is also served as a dip with peppers.


Etymology


Ssam means "wrapped" and jang means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce".


Variations


Besides the standard way of making ssamjang, other ingredients can be added to make special versions.[5] There are also commercially prepacked ssamjang available on the market.[6]


See also



References


  1. (in Korean) Ssamjang at Doosan Encyclopedia
  2. "Ssam Jang".
  3. "Ssamjang Recipe hannaone". Chowhound.
  4. "Korean Food | Ssamjang | Mixed Soybean & Chili Pepper Paste". www.trifood.com.
  5. (in Korean) Mom's ssamjang, Segye Ilbo, 2010-04-15.Retrieved 2010-06-25.
  6. (in Korean) Comparison of ssamjang, Sports Seoul, 2009-03-19. Retrieved 2010-06-25.
  7. "우렁이쌈장". terms.naver.com (in Korean). Retrieved 2021-05-16.



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