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Ssamjang

Ssamjang

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2 - 4

This quick, tangy Korean sauce of soybean paste, chilli paste and mirin is perfect with bulgogi or any barbecued meat

  • Vegetarian
Nutrition: per serving (2)
NutrientUnit
kcal136
fat7g
saturates1g
carbs14g
sugars7g
fibre2g
protein4g
salt2.1g
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Ingredients

Method

  • STEP 1

    In a small bowl, whisk together all the ingredients and serve. Will keep, covered, in the fridge for up to 3 days.

RECIPE TIPS
DOENJANG

A Korean essential, this pungent fermented soybean paste is similar to a strong miso paste, but darker, coarser and stronger in flavour. 

GOCHUGARU

Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs
some heat.

MIRIN

Known as mirin in Japan, this sweet cooking wine has a small alcohol content and is used to give food a hint of sweetness. 

Goes well with

Recipe from Good Food magazine, June 2015

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