Ssamjang. It's a tasty dip that works beautifully with raw veggies. Many people from the Western countries have grown up on using salad dressings as dip - like ranch. Koreans grow up on Ssamjang!
Ssamjang is made by mixing two staple Korean ingredients: Doenjang and Gochujang. To this, we add an eclectic mix of fresh, sharp ingredients: garlic, onions and chili pepper.
You end up with a traditional Korean dipping sauce that works perfectly with fresh vegetables. In Korea, we like to eat fresh carrots and cucumbers with Ssamjang.
If you are looking for something more filling, use it in lettuce wraps. Grab a few pieces of lettuce, place a spoonful of rice, and give it a few dabs of Ssamjang. It will taste great - even without any meat!
Note: Ssamjang will keep fresh in the refrigerator for months. If you plan to store it for a long time, do not place the diced onions into the big batch. The onion pieces will start to cry and release its water into the sauce. Instead, dice some up and mix them in right before you ready to eat.
Ssamjang - Fresh Dip For Veggies
- Dice onions and chili peppers into small pieces. Cut them small guys!
- Then add in all of the listed ingredients and mix.
- Add the chopped onions and chili peppers to the mix.
- Eat with your favorite veggies! Enjoy!
- See video below for more details
You guys are so ridiculously talented and lovely, thank you so much for sharing your recipes and passion ❤️
This dip is so delicious--it's especially good to eat with carrots and grilled pork belly! I have to make a new batch almost every week. Thank you so much for the recipe Daniel and KT!
Are any of the ready-made (green) tubs of Ssamjang worth getting if we don’t do a lot of Korean style cooking but would like to get some Ssamjang for Korean bbq eating?