Ssamjang

Ssamjang is a delectably spicy paste that stands as a staple in Korean cuisine, particularly when paired with foods wrapped in leaves. This savory sauce is crafted from a blend of ingredients such as doenjang (fermented soybean paste), gochujang (red chili paste), sesame oil, onion, garlic, green onions, and occasionally a hint of brown sugar to temper the heat.

Traditionally, ssamjang is enjoyed with grilled meat. You start with a lettuce or perilla leaf, add a piece of grilled meat, top it with a dollop of ssamjang, wrap it up, and relish the explosion of flavors in every bite. However, ssamjang's versatility extends beyond this; it also serves as a fantastic dip for fresh vegetables like peppers.

The name "ssamjang" is quite descriptive; "ssam" translates to "wrapped" and "jang" means "paste" or "thick sauce" so it literally means "wrapping sauce."

There are numerous variations of ssamjang that keep this condiment exciting. While commercial pre-packaged versions are readily available, homemade or restaurant-made ssamjang often includes additional ingredients for unique twists. For instance, you might encounter nut ssamjang, which includes ground walnuts and seeds, or jjukumi ssamjang featuring octopus. Other variations include tofu ssamjang made with crushed tofu, flying fish roe ssamjang, and namul ssamjang, which incorporates various vegetables.

Regardless of the variation, ssamjang adds a delightful kick to any dish and is a must-try for anyone who loves bold, savory flavors.