Ssamjang Coleslaw (Trust Me!)
Every now and again, you happen across a combination of flavours that is just so delicious you honestly wonder how you made it this far in life with them. So if you are looking for the extra something to jazz up your palate, look no further than the magnificent Ssamjang.
It is the traditional dipping sauce that most often accompanies Bulgogi but its uses should really know no bounds. This would be fantastic mixed with a bit of mayo or as a sauce for wings. I have used it both in its traditional form and them as a dressing for coleslaw and can highly recommend both.
The ingredients for Ssamjang are not complicated but may not be available in every grocery store. The good news is that gives you an excuse to foray deeper into your Asian markets (or order online in a pinch) to get these two essential components of Korean Hot Pepper Paste and Fermented Bean Paste. They come in these petite tubs and seem to be standard according to colour, so even if you can’t read the labels just get a red one and a tan one.
I make quite a lot of vegetarian food and these are both brilliant additions to bring a deep, rich Unami dimension to many meatless foods. They are not terrible expensive and will make you very happy.
Once you have procured your Hot Pepper Paste and Fermented Soy Bean Paste just add some honey, sesame oil, sesame seeds and garlic.
Mix thoroughly and transfer to a serving dish, garnishing with more sesame seeds.
Place along side a bowl of Basmati rice, lettuce leaves, sliced vegetable and fresh cooked Bulgogi for a traditional Korean treat,
or mix up with a bit of rice wine vinegar and vegetable oil for a western wrap. Both are delicious and a great way to try using new ingredients.
Enjoy!
Ingredients
- Traditional Ssamjang:
- 30 ml/ 2 Tablespoons Fermented Soybean Paste (Doenjang)
- 15 ml/ 1 Tablespoon Hot Pepper Paste (Gochujang)
- 15 ml/ 1 Tablespoon Honey (or Golden Syrup)
- 1 clove/ 5 ml/ 1 tsp garlic, minced
- 2.5 ml/ 1/2 teaspoons Sesame Seeds
- For Coleslaw, make traditional Ssamjang and add:
- 15 ml/ 1 Tablespoons Rice Wine Vinegar
- 50 ml/ 1/4 cup vegetable oil
- 1/2 head of cabbage
- 1 carrot, julienned
- 1/4 white onion, finely shredded
Instructions
- Make up the traditional recipe for Ssamjang.
- Add the rice wine vinegar & vegetable oil for coleslaw and mix well.
- In a large bowl place shredded cabbage, julienned carrot and sliced onion.
- Pour the coleslaw dressing over the vegetable mix.
- Toss to combine and refrigerate until ready to use.
- Warning: Will be totally addictive and will having you make on a regular basis!
