Let me guess! You had an amazing Korean bbq at home. The party was great and everybody was happy. 6 months later, Baam! Ssamjang is waiting for its expiration date in the back of your fridge. If that’s your story, you came to the right place! Today, I will show you 3 Ways to Enjoy Ssamjang!
Ssamjang Fried Rice (1 serving)
Ingredients:
- 1-2 green onions
- 2-3 perilla leaves (or lettuce)
- 3.5 oz (100g) pork belly (or pork shoulder, leg, chicken thighs, etc.)
- 1 tsp soy sauce
- 1 cup (210g) cooked rice
- 2 tbsp ssamjang
- 1 tsp toasted sesame oil
Instructions:
1. Thinly slice the green onions. Fold the perilla leaves and thinly slice them.
2. Take out a wok (or pan) and place it over medium heat. Once the pan gets nice and hot, add the pork belly. Once they turn golden brown on both sides, cut them into bite-sized pieces.
3. Add the green onions and stir. Add the soy sauce and cook for about 1 minute or until fragrant.
4. Add the cooked rice and ssamjang. Mix it all together. Drizzle in the sesame oil and give it a final mix.
5. Transfer it to a serving plate and garnish with the perilla leaves (or lettuce). Enjoy~!
Ssamjang Bibim Guksu (2 servings)
Ingredients:
- 1/2 yellow onion
- 1 green chili (optional), to garnish
- 1 mild red chili (optional), to garnish
- 1/2 cucumber
- 7 oz (200g) somyeon noodles
- 8-10 Chadolbagi (or thinly sliced beef brisket)
Sauce:
- 4 tbsp ssamjang
- 1/2 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 1 tbsp light corn syrup
- 1 tbsp toasted sesame oil
- 1 tbsp toasted ground sesame seeds
Instructions:
1. Finely chop the onion. Soak them in cold water for about 5 minutes and drain.
2. Thinly slice the chili peppers (if using). Slice the cucumber into thin strips.
3. In a large mixing bowl, add the chopped onion, ssamjang, soy sauce, vinegar, Korean chili pepper flakes, sugar, corn syrup, sesame oil, and sesame seeds. Mix to combine.
4. Bring a pot of water to a boil. Once it starts to boil, add the somyeon noodles and cook for about 3 to 4 minutes. Thoroughly rinse them under cold water.
5. To the mixing bowl, add the drained noodles. Using your hand, mix them with the sauce.
6. Divide the noodles into serving bowls. Top it off with the cucumber.
7. Take out a pan. Cook Chadolbagi (or thinly sliced beef brisket). Remove them from the pan and place them nicely on the cucumbers. Garnish with the chili peppers (if using). Enjoy~!
Ssamjang Bulgogi (2-3 servings)
Ingredients:
- 1/2 yellow onion
- 1 green chili (optional)
- 1 mild red chili (optional)
- 2 green onions
- 2-3 perilla leaves (or lettuce)
- 1.3 lb (600g) pork shoulder (or chicken thighs)
- neutral-tasting oil, to coat
- 3.5 oz (100g) mung bean sprouts (optional)
Marinade:
- 4 tbsp ssamjang
- 1 tbsp oyster sauce
- 1/2 tbsp sugar
- 2 tbsp light corn syrup
- 2 tbsp mirin
- 1 tbsp minced garlic
- black pepper, to taste
Instructions:
1. Thinly slice the onion and chili peppers (if using). Roughly chop the green onions.
2. Fold the perilla leaves in half or a third. Thinly slice them for garnish.
3. In a large mixing bowl, add ssamjang, oyster sauce, sugar, corn syrup, mirin, minced garlic, and black pepper to taste. Mix to combine.
4. Add the pork, onion, and green onions. Give it a good massage. Cover and keep it in the fridge for about 10 minutes.
5. Add a splash of oil into a pan and heat it over medium heat. Once the pan is nice and hot, add the pork and cook until nice and charred.
6. Optionally, if you have a cast-iron pan, take it out and place it over medium heat. Add some cooking oil and wipe off the excess. Once you can feel the heat from the pan, add a lot of mung bean sprouts to cover (or sliced onion).
7. To the cast-iron pan, add all the cooked pork, perilla leaves, and chili peppers (if using). Serve with a bowl of hot rice. Enjoy~!
