Ssam Sauce Food

SSAMJANG RECIPE

Ssamjang Recipe image

Easy Ssamjang Recipe (Korean Dipping Sauce)

Provided by Sue | My Korean Kitchen

Time 5m

Number Of Ingredients 12

Ingredients

1/4 cup doenjang ((Korean soybean paste))
2 Tbsp gochujang ((Korean chili paste))
2 Tbsp toasted sesame oil
1/2 Tbsp honey
2 tsp toasted sesame seeds
1/2 tsp minced garlic
10 g onion (, thinly sliced)
2 Tbsp walnuts ((or your choice of nuts and seeds) - this will add nuttier flavor and creamier texture.)
10 g apple (, cored and cut into small pieces)
green onion ((optional))
green chilies ((optional))
toasted sesame seeds ((optional))

Steps:

Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl. Garnish with the green onion and sesame seeds.

Nutrition Facts : Calories 103 kcal, Carbohydrate 7 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 429 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SSAM SAUCE

Ssam Sauce image

Use this ssam sauce when making chef David Chang's Bo Ssam.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Korean-Inspired Recipes

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

1 tablespoon ssamjang (soybean and chile-pepper paste)
1 1/2 teaspoons kochujang (Korean chile-pepper paste)
1/4 cup sherry-wine vinegar
1/4 cup grapeseed oil

Steps:

Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

MOMOFUKU'S BO SSAM

Momofuku's Bo Ssam image

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments - hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.

Provided by Sam Sifton

Categories dinner, roasts, main course

Time 13h

Yield 6 to 10 servings

Number Of Ingredients 18

Ingredients

1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
2 1/2 cups thinly sliced scallions, both green and white parts
1/2 cup peeled, minced fresh ginger
1/4 cup neutral oil (like grapeseed)
1 1/2 teaspoons light soy sauce
1 scant teaspoon sherry vinegar
1/2 teaspoon kosher salt, or to taste
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
1/2 cup sherry vinegar
1/2 cup neutral oil (like grapeseed)
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
1 dozen or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)

Steps:

Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram

SSäM SAUCE

Ssäm Sauce image

_Editor's note: Use this recipe to make Chef David Chang's [Bo Ssäm](/recipes/food/views/Bo-Ssam-51208610)._ _Ssämjang_-a spicy fermented bean paste sold in Korean markets-is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of _denjang_ (Korea's funkier answer to Japanese miso) and _kochujang,_ a spicy chile paste. Anyway, rather than just thinning out the ssämjang with oil or water as is most commonly done, we've allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.

Provided by David Chang

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

1 tablespoon ssämjang (fermented bean and chile paste)
1/2 tablespoon kochujang (chile paste)
1/4 cup sherry vinegar
1/4 cup grapeseed or other neutral oil

Steps:

Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.

More about "ssam sauce food"

MOTT ST SSAM SAUCE RECIPE | BON APPéTIT

mott-st-ssam-sauce-recipe-bon-apptit image

Web Jun 24, 2014 Mott St Ssam Sauce. By Edward Kim. June 24, 2014. 3.8. ( 22) Read Reviews. Gentl & Hyers. Miso and hot pepper paste are at the …
From bonappetit.com
3.8/5 (22)
Estimated Reading Time 40 secs
Servings 1

Mix shallot, jalapeño, doenjang, and gochujang in a small bowl, adding water as needed to thin sauce (aim for the consistency of blue cheese dressing).

Ssam Sauce Food

SSAMJANG RECIPE

Easy Ssamjang Recipe (Korean Dipping Sauce)

SSAM SAUCE

Use this ssam sauce when making chef David Chang's Bo Ssam.

MOMOFUKU'S BO SSAM

SSäM SAUCE

More about "ssam sauce food"

MOTT ST SSAM SAUCE RECIPE | BON APPéTIT

SSAMJANG RECIPE (KOREAN DIPPING SAUCE) - KOREAN BAPSANG

PORK WRAPS (BO-SSAM) RECIPE BY MAANGCHI - COOKING …

KOREAN SSAM (쌈) AND THE ART OF EATING HEALTHY FOOD

USES OF SSAMJANG SAUCE - EASY KOREAN FOOD

SSAM - WIKIPEDIA

MOMOFUKU BO SSAM (KOREAN ROAST PORK) - MY KOREAN …

SSAMJANG (KOREAN SPICY DIPPING SAUCE) RECIPE BY MAANGCHI

SSAMJANG IS MY FAVORITE CONDIMENT (DON'T TELL THE …

MOMOFUKU'S SSAM SAUCE - FRUGAL HAUSFRAU

MOMOFUKU SSäM SAUCE MOMOFUKU ORIGINAL SSäM SAUCE (12 OZ …

SAMS SAUCES – MAKES LIFE TASTE BETTER

BO SSAM (보쌈) AND SSAM SAUCE RECIPES :: STORY OF A KITCHEN

EASY SSAMJANG (KOREAN BBQ DIPPING SAUCE) | THE SUBVERSIVE TABLE

BEST MOMOFUKU BO SSAM RECIPE - HOW TO MAKE SLOW-ROASTED …

SSAMJANG (쌈장) - KOREAN SPICY DIPPING SAUCE - KIMCHIMARI

SAM'S SAUCE

BO SSAM - CTV

MUSHROOM "BULGOGI" SSAMBAP WITH SPICY SSAM SAUCE - EATINGWELL

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search