#ssamjang sauce

[magazynkulinarny]

Bulgogi wołowe z sosem Ssamjang

Zanim zrobiłam bulgogi po raz pierwszy, jakieś dwa lata temu, obejrzałam sporo filmów i przeczytałam wiele przepisów w sieci. Chciałam się jak najwięcej o tej potrawie dowiedzieć, aby niczego nie spaprać.

Moje obawy okazały się bezpodstawne, bo jak się okazało, nie jest to skomplikowana potrawa. Trzeba się tylko zaopatrzyć w odpowiednie przyprawy i dodatki.

Bulgogi ( kor. 불고기) to popularne koreańskie danie mięsne z grilla lub z patelni. Przygotowuje się je z cieniutkich, marynowanych plastrów wołowiny, wieprzowiny, albo kurczaka. Do tego dania wybiera się konkretne części mięs: antrykot (najlepiej marmurkowy), żeberko, mostek lub polędwicę wołową, boczek wieprzowy i piersi kurczaka. 

Danie pochodzi z północnych obszarów Półwyspu Koreańskiego, ale jest bardzo rozpowszechnione w Korei Południowej, gdzie można je znaleźć wszędzie - od ekskluzywnych restauracji po lokalne supermarkety, jako gotowy zestaw.

Przed smażeniem mięso jest marynowane w celu wzmocnienia jego smaku i uzyskania delikatności. Używa się do tego mieszanki sosu sojowego, oleju sezamowego, czosnku, mielonego czarnego pieprzu, cukru, a także nasion sezamu, cebuli, imbiru, marchwi, pora, pieczarek lub gąski sosnowej (matsutake). Składniki mogą się różnić w zależności od regionu, szefa kuchni, a nawet rodziny. Jako zmiękczacz do mięsa bardzo często stosuje się puree z gruszki azjatyckiej (nashi), ananasa lub kiwi. Aby nadać mięsu słodkawy posmak dodaje się cukier lub syrop kukurydziany. W zależności od upodobań zmienia się również czas marynowania mięsa. Zwykle maceruje się je około godzinę, ale wielu szefów kuchni zostawia je w misce nawet na noc. Popularne jest też dodawanie do marynaty pasty gochujang, aby mięso było pikantne. Najczęściej robi się to w przypadku wersji wieprzowych.

W Polsce mamy już wiele lokali z tak zwanym koreańskim grillem/ koreańskim BBQ. W samej stolicy jest ich kilka. Samodzielnie lub z pomocą szefa kuchni, na siatce lub płycie grillowej umieszczonej na środku stołu, smaży się kawałki wybranego produktu. Oprócz mięsnych zdarzają również wersje z owocami morza i warzywami. Warto jednak pamiętać, że tradycyjnie jest to typowo mięsna potrawa (słowo bulgogi składa się z dwóch członów: bul (ogień) i gogi (mięso). 

Siła bulgogi tkwi w trzech składowych: mięsie, marynacie i metodzie obróbki cieplnej. Jeśli idzie o trzeci element, to najlepszym rozwiązaniem jest grillowanie na węglu drzewnym. Dzieje się tak dlatego, że marynata, soki i tłuszcze ściekają z mięsa na rozżarzone węgle, spalają się tam, a następnie wracają do wołowiny z dymem, który pokrywa mięso dodatkowym smakiem i aromatem. Jeśli nie macie dostępu do grilla, jak ja, pozostaje Wam patelnia. Efekt też nie jest zły.

Danie serwuje się z ryżem, kimchi, zupą jajeczną, sałatą oraz innymi warzywami liściastymi, w które zawija się kawałki mięsa wraz z odrobiną pasty Ssamjang. 

Ten gęsty, czerwony, pikantny sos stosowany jest w kuchni koreańskiej do potraw zawiniętych w liść (ssam oznacza owinięty, a jang pasta lub gęsty sos. Razem Ssamjang oznacza sos do zawijania). Składa się ze sfermentowanych ziaren soi, u nas zwanych zazwyczaj koreańskim miso (Doenjang), pasty z czerwonego chili (Gochujang), oleju sezamowego, cebuli, czosnku, szczypioru i niekiedy dodatkiem brązowego cukru. Zarówno Doenjang, jak i Gochujang można bez problemu kupić w sklepach z żywnością orientalną. Opakowania są bardzo wydajne, warto je mieć w lodówce.

Składniki (na 2-3 osoby):

Bulgogi

500 g antrykotu wołowego

Marynata 1/2 kiwi 1/3 cebuli 4 ząbki czosnku łyżeczka imbiru 2 gałązki szczypioru 2 łyżki sosu sojowego 2 łyżki brązowego cukru (lub 1 łyżka brązowego cukru i 1½ łyżki syropu ryżowego) łyżka uprażonych ziaren sezamu łyżka prażonego oleju sezamowego

Ssamjang

2 łyżki pasty Doenjang łyżka pasty Gochujang gałązka szczypioru ząbek czosnku 1/3 cebuli 1/2 łyżeczki cukru łyżeczka prażonych nasion sezamu 2 łyżeczki prażonego oleju sezamowego łyżka wody lub wina ryżowego

Dodatkowo

6-7 liści sałaty lodowej 6-7 liści sałaty rzymskiej ugotowany biały ryż 2-3 gałązki szczypioru prażony sezam kimchi

Wykonanie:

Mięso pokroić w bardzo cienkie plasterki (jedni kroją w poprzek, inni wzdłuż włókien). To specyficzne cięcie nieodzowne jest dla tego dania. Niektórzy zawijają mięso w folię, nadając mu kształt steka i mrożą przez ok. 60 minut. Wówczas daje się ono bardzo łatwo pokroić w równe, cienkie płatki. Ja po prostu korzystam z bardzo ostrego noża (uwielbiam ostre noże!) i uzyskuję podobny efekt.

Kiwi obrać i rozgnieść widelcem na papkę. Cebulę obrać i zetrzeć na drobnej tarce, czosnek i imbir podobnie. Cebulę i czosnek można również pociąć w cienkie plastry. Szczypior pokroić drobno. Do miski włożyć wszystkie składniki marynaty i dobrze wymieszać. Dodać mięso i dobrze wymieszać. Marynata ma pokryć mięso. Marynować co najmniej godzinę lub przykryć i wstawić na noc do lodówki.

W trakcie oczekiwania przygotować pastę Ssamjang. Obrać cebulę, czosnek i maksymalnie rozdrobnić nożem. Połączyć z pozostałymi składnikami sosu i dobrze wymieszać. Można przechowywać w szczelnie zamkniętym słoiku, w lodówce, do tygodnia.

Rozgrzać porządnie patelnię, wrzucić całe mięso wraz z powstałymi sokami i - używając łopatki bądź pałeczek - energicznie przerzucać, aby nie dusiło się, tylko smażyło. Smażyć do skarmelizowania i uzyskania brązowych odcieni. Nie przesuszyć! Przełożyć na półmisek, obsypać sezamem i szczypiorem. Podawać.

Przygotowywać paczuszki z mięsa, sosu, ryżu i innych dodatków, zawijać i chrupać.

[gumptv]

Bossam Pork Wraps with Sesame Seeds

These delicious Korean-inspired Bossam Pork Wraps with Sesame Seeds can be served as a main course or as an appetizer. Before being baked and wrapped in lettuce leaves with ssamjang sauce and green onions, the pork belly is marinated in a flavorful mixture of soy sauce, brown sugar, and sesame oil.

[waitingtheevening]

Pork Recipe

Bossam Pork Wraps with Sesame Seeds - These delicious Korean-inspired Bossam Pork Wraps with Sesame Seeds can be served as a main course or as an appetizer. Before being baked and wrapped in lettuce leaves with ssamjang sauce and green onions, the pork belly is marinated in a flavorful mixture of soy sauce, brown sugar, and sesame oil.

[fabcity]

Bossam Pork Wraps with Sesame Seeds

These delicious Korean-inspired Bossam Pork Wraps with Sesame Seeds can be served as a main course or as an appetizer. Before being baked and wrapped in lettuce leaves with ssamjang sauce and green onions, the pork belly is marinated in a flavorful mixture of soy sauce, brown sugar, and sesame oil.

[capturingwords]

Pork Recipe - Bossam Pork Wraps with Sesame Seeds

These delicious Korean-inspired Bossam Pork Wraps with Sesame Seeds can be served as a main course or as an appetizer. Before being baked and wrapped in lettuce leaves with ssamjang sauce and green onions, the pork belly is marinated in a flavorful mixture of soy sauce, brown sugar, and sesame oil. Made with Green Onions, Pork Belly, Soy Sauce, Sesame Seeds, Black Pepper, Rice Wine Vinegar, Ssamjang Sauce, Cloves Garlic, Brown Sugar, Grated Ginger, Sesame Oil.

[lissbirds]

Pork Recipe - Bossam Pork Wraps with Sesame Seeds

These delicious Korean-inspired Bossam Pork Wraps with Sesame Seeds can be served as a main course or as an appetizer. Before being baked and wrapped in lettuce leaves with ssamjang sauce and green onions, the pork belly is marinated in a flavorful mixture of soy sauce, brown sugar, and sesame oil. Made with Green Onions, Pork Belly, Soy Sauce, Sesame Seeds, Black Pepper, Rice Wine Vinegar, Ssamjang Sauce, Cloves Garlic, Brown Sugar, Grated Ginger, Sesame Oil.

[sarahpatricia]

Pork Recipe - Bossam Pork Wraps with Sesame Seeds

These delicious Korean-inspired Bossam Pork Wraps with Sesame Seeds can be served as a main course or as an appetizer. Before being baked and wrapped in lettuce leaves with ssamjang sauce and green onions, the pork belly is marinated in a flavorful mixture of soy sauce, brown sugar, and sesame oil. Made with Green Onions, Pork Belly, Soy Sauce, Sesame Seeds, Black Pepper, Rice Wine Vinegar, Ssamjang Sauce, Cloves Garlic, Brown Sugar, Grated Ginger, Sesame Oil.

[fieriframes]

[This is our honey-orange sauce -- so star anise, cinnamon, with honey and oranges. Nothing comes without a price. Whoa! Who let the duck out? This is the ssamjang.]

[pouringforever]

Buckwheat noodles with a ssamjang sesame paste sauce & steamed asparagus, with some of my baby cucumber kimchi

[clatterbane]

Been getting ready for tomorrow's plans by mixing up some sauce in advance, to save effort tomorrow and let the flavors blend for longer.

Ours got some fairly aged miso, partly because I have yet to see commercial GF doenjang. I also added a splash of vinegar, because the flavor balance seemed like it could use just a little acidity. Whatever, it already tasted damned good when I put it into the jar and the fridge.

I did actually make one of my kitchen sink batches of rice noodles with a bunch of veggies and some of the same ground meat yesterday--and decided to go with gochujang-based seasoning, which ended up being an awful lot like ssamjang in flavor profile. 😅 (Delicious, btw!) The seasoning sauce for that reminding me of ssamjang was what actually inspired this plan.

But, this should be sufficiently different from fried rice noodles that it hopefully won't feel too samey to Mr. C.

My plan:

We have a head of Romaine and some ground pork and beef mix that either needs used or stashed in the freezer. So, some type of lettuce wrap seemed like an idea.

Going the simple bulgogi-seasoned ground meat route, with some jasmine rice to spoon in as we like. (It'll work fine, and that's what we have right now besides basmati.) I will probably go lighter on the rice with mine, and really like having that flexibility like with the folded gimbap that I really need to pick up more ingredients for.

(Somewhat amusingly, most of the places making sushi here are run by Thai people. The local Thai N Sushi For You small fast-foody chain is really not an anomaly with what they're serving. So yeah, you're getting a lot of jasmine rice used in sushi. We're just sorta going local style with the ssambap. 😅)

Anyway, I was also going to cut up some cucumber, and pull out those white kimchi-inspired daikon and carrot pickles to add in the wraps. And of course the sauce. That'll have to be good enough.

I may also break into that small overflow jar of white cabbage kimchi which won't have had more than a day to start fermenting, for mine. That said, with this weather and how fast kimchi tends to take off anyway? I would be surprised if it hadn't started bubbling by then.

But yeah, funny how much better we end up eating when I'm well out of the winter blahs AND we have fresh groceries. 🙄

[pifindsfood]

https://mykoreankitchen.com/three-ultimate-korean-bbq-dipping-sauces/

Three Ultimate Korean BBQ Dipping Sauces

Ssamjang with Maple Syrup and Pistachio Nuts (메이플 시럽 & 피스타치오 쌈장)

Ingredients for 2 to 3 servings

2 Tbsp Korean soybean paste (DoenJang, 된장)

1 & 1/2 tsp Korean chili paste (Gochujang, 고추장)

1 Tbsp sesame oil

3/8 tsp minced garlic

3/8 tsp minced onion

3/4 tsp roasted sesame seeds

3/4 tsp maple syrup

1 Tbsp coarsely chopped pistachio nuts – about 15 to 18 shelled pistachio nuts (You can use other nuts instead if you prefer)

*1 Tbsp = 15ml

Instructions

Combine the ingredients in a bowl, mixing well. Then, portion the mixture into individual dipping plates as needed.

Sesame Oil, Salt and Pepper Sauce (소금 & 후추 기름장)

Ingredients for 1 serving

1 tsp sesame oil

Pinch (Slightly less than 1/8 tsp) of fine sea salt

Pinch (Slightly less than 1/8 tsp) of ground black pepper

*1 Tbsp = 15ml

Instructions

Simply add the listed ingredients directly to a serving plate. If you’re serving a larger group, prepare individual dipping plates for each person instead. (This is how my mum did it at her restaurant – no need to mix a large batch in a bowl.)

Wasabi and Soy Sauce (간장 와사비 소스)

Ingredients for 2 to 3 servings

1 Tbsp soy sauce

1 Tbsp water

2 tsp white sugar

1 tsp white vinegar

A thin slice of onion – to be added in a serving plate

A dab of wasabi paste (from a tube) – to be pasted on the side of a serving plate

*1 Tbsp = 15ml

Instructions

Combine the first four ingredients listed above in a bowl, stirring until the sugar dissolves.

Using a spoon (a 1 Tbsp measuring spoon works well), portion the sauce onto individual dipping plates as needed.

Add the sliced onion to the sauce and place wasabi paste on the side of the plate.

[taekooktimeline]

September 3, 2023 (filmed), November 4, 2023 (released)- Suchwita part 1 of 3

Jungkook goes on Suchwita again and Tae joins halfway through! I’ve mixed in translation pieces around the actual interview to help show how domestic and sweet the two were towards each other throughout their time on the show. Throughout the interview, Tae quietly listens and gives Jk the platform to speak about his album. He praises Jk, alongside Yoongi. It’s really wholesome and touching to watch. They also gravitate towards each other throughout their time on Suchwita, leaving no space between them. These sum it up perfectly:

https://x.com/winterkoobear/status/1720856767377404241?s=46&t=StSwHjW0_Domk_lHUFMaCg

Tae had said he was in the building to work out and had learned about Suchwita through the group chat, but we know he was also in Hybe’s building for a second meeting to set up a 20 second live performance in Gangneung. While it’s speculative, we can presume Tae and Jk either came to Hybe together, or had plans to meet up after their meetings. Once Tae’s meeting was finished, he came to watch and support Jk on Suchwita. This means Jk would know Tae was on the premise, even if he was surprised to see him (perhaps he didn't expect him to finish his meeting as quickly as he did), hence his teasing he was in the middle of a shoot.

https://youtu.be/n5ghq7Iro5w?si=PFvr3VIWhI-Cnx_Y Timestamp 1:38

Halfway through the episode, Yoongi and Jungkook are surprised to see Tae, who was quietly watching their chat with staff behind the scenes.

Jungkook jokes they’re in the middle of a shoot, and to please leave -

and then cracks up at his joke -

Timestamp 15:02

Tae briefly squeezes / pinches Jk’s arm with his fingertips as he goes to sit by him -

Timestamp 15:24

The domestic energy his hand placement gives as he briefly rubs Jk’s back as he sits beside him -

Timestamp 15:29 https://x.com/ging_kth/status/1720793202784182714?s=46&t=StSwHjW0_Domk_lHUFMaCg

The soft tone Tae uses as he speaks to Jk is so sweet! (Please ignore the unnecessary subtext) -

Timestamp 15:37

Tae takes a seat, asking if he should get his makeup done. As he asks, he looks at Jk -

before shyly looking away.

Jk praises Tae’s looks, telling him not to get his makeup done as, “You’re [handsome].”

https://x.com/kookvtwins/status/1720794136083574966?s=46&t=StSwHjW0_Domk_lHUFMaCg

Tae agrees he doesn’t need to put makeup on, saying “Jungkookie” is today’s star, and he’s here to support him. He then habitually puts his hand on Jk’s back, massaging his nape while looking at him (you can see Tae glances off camera after he does this) -

Timestamp 15:42 https://x.com/taekoov123/status/1720840432395977089?s=46&t=StSwHjW0_Domk_lHUFMaCg

An interesting conversation: Yoongi offers Tae a drink, but he declines since he just worked out (he has a shoot in a week for his solo debut album “Layover”). Jk tells him he’s supposed to drink after a workout though. At Jk’s response, Yoongi glances over, before looking away with a smirk.

Timestamp 15:51

Yoongi goes to grab Tae a coke, since he’s not drinking. Tae exclaims he has everything, then asks if he also has ssamjang. Jk’s cute, amused expression at Tae’s question to Yoongi -

Jk responds to Tae’s request for the thick spicy paste by saying, “So natural” (meaning, as the subtext explains, that Tae is comfortable and settled like he’s home sharing a meal with them). This is an interesting comment because it’s indicative of closeness that Jk knows Tae’s sauce preferences for his meat.

Timestamp 16:11

Yoongi then teases Tae “came in like someone who was waiting to eat” which makes Jk laugh in what seems like fun, knowing agreement -

Tae hadn’t actually planned on joining, telling Yoongi and Jk that he had no intention to, and he’d just stopped by to watch briefly before leaving, before he tells them since “you gave me some attention” he joined. Jk jokes and laughs to up the view count to 20M (Taekook know their power too☺️) (speculative - for me, it’s twofold: Tae was in the building and done with his work out, so he wanted to come watch and support Jk, plus share a meal with the two).

Close ups of Jk’s huge smile after his comment to bring the view count up, and Tae’s soft smile -

Timestamp 16:18

At this point, Tae mostly remains quiet as he supportively listens to Yoongi and Jk talk, nodding quietly or humming his agreement at times, letting Jk shine as the star and guest for that specific Suchwita episode. Here’s one instance where he silently smiles as Jk and Yoongi discuss Jk joining Yoongi on stage, and Jk going live after-

Timestamp 17:03

Jk tells Yoongi since he had said he missed the members, he wanted to join him on stage and feel that they were together again (being a supporting presence, essentially). It’s hard to capture in a still, but Tae nods at Jk’s words.

Timestamp 17:33

Yoongi and Jk continue to reflect on Yoongi’s 2023 tour, going into specifics about Jungkook joining him on stage during one of his final concerts in Seoul (when Jk performed “Seven” solo, and performed “Burn It” with Yoongi, which wasn’t planned). Tae asks if it just fell into place and they confirm this, with Jk saying he loved that part and Yoong saying he could tell just by looking at Jk what he wanted to do. As they discuss, Tae compliments them that they had good teamwork.

Timestamp 19:00

Jk says it’ll be fun to perform as a group again. I’m not sure with how the camera pans to Tae if he had said something in response and it was cut, or if he was simply grinning in response to JK’s comment, so I’ll note the timestamp so you can decide.

Timestamp 19:05

The trio talk about Jungkook’s “Golden” album cover + photo for “Seven” (placed below side by side for visual reference, though sequentially, Tae chimes in before Jk’s “Seven” photo is discussed). Tae knowingly shares Jk’s pose preference.

Timestamp 19:38 or https://x.com/angel_hemaya/status/1720808255084216359?s=46&t=StSwHjW0_Domk_lHUFMaCg

As they discuss his pose preference, Tae places his hand on Jk to get his attention, then comments he looks like a baby when he poses * like this * demonstrating, which makes Jk chuckle.

Timestamp 19:41 or https://x.com/kookvtwins/status/1720805424293626004?s=46&t=StSwHjW0_Domk_lHUFMaCg

Tae’s focused eye contact as they discuss Jk’s favorite pose, and his fond stare and smile as they discuss Jk’s golden maknae nickname, and what he wanted to capture with his solo debut album -

Timestamp 19:55 and 20:38

As Jk discusses the success of “Seven,” and how he doesn’t want to miss out on this “golden” period of his life, Tae quietly nods along in agreement.

Timestamp 20:34

Yoongi says Jk will have at least 2-3 more “golden” periods of life, to which Tae disagrees with a shake of his head, saying there will be at least five more. Tae knows best 😉

Timestamp 20:42

Yoongi praises Jk, saying there’s finally an Asian pop star. Jk makes a face that greatly amuses Tae. Tae cheers his expression and asks him with extreme amusement, “What’s with the face?”

Jk seems to understand the hidden meaning behind Tae’s amusement, making brief eye contact and responding playfully, “Damnnnn.” This cracks Tae up, making him laugh and clap.

Timestamp 20:50 https://x.com/_k91230v_/status/1720794278660886808?s=46&t=StSwHjW0_Domk_lHUFMaCg https://x.com/tcnckclnsmaek/status/1721153986685026667?s=46&t=StSwHjW0_Domk_lHUFMaCg

Part 2 link - https://www.tumblr.com/taekooktimeline/733647362661203968/as-yoongi-talks-about-the-main-title-track?source=share

Part 3 link - https://www.tumblr.com/taekooktimeline/733647430454837248/yoongi-asks-jk-how-he-feels-about-releasing-his?source=share

[napworthysunbeam]

dinner tonight: soy sauce and garlic stir fry beef, steamed rice, lettuce cups, kimchi and ssamjang

[fffinnagain]

Finding Korean food i can eat as a non-korean vegetarian living in Norway is a bit difficult. I am learning to make things from combos of online recipes and a lot of substitutions, conversions, and creativity. The results aren't Korean in any proper sense, but they are often very tasty.

Here is one of my favourites, generically called Korean-spiced chickpeas because i hacked together some recipes for jokbal (aka braised pigtrotters) but without meat, the name doesn't really make sense. (@drinkingcocoa-tpp and i talked through what i might call this mash up. here we are.)

The recipe as i have recorded for home use in the image. More normal version below.

Korean spiced chickpeas

500 g dried chickpeas, soaked overnight

6-10 cups water (top up as needed)

1/2 c each: mirin, soy sauce, brown sugar

2 tbsp deongjang (fermented bean paste)

2 tsp instant coffee

1 onion, quartered

1 apple, quartered

5 cloves of garlic, split

2 cm ginger root, sliced thick

2 bay leaves

1 cinnamon stick

and in a herb pouch: 5 cloves, 7 dried chilies, 5 star anis, 1 tbsp peppercorns

Most of the water and everything else goes into a big pot. Bring to a boil and simmer for 2-3 hours, topping up water as needed until chickpeas are cooked through, skimming foam as it accumulates. Remove surviving solids (herb pouch, bayleaves, what remains descernable of onion and apple) and simmer at medium/medium high for 20-30 minutes, till the broth is reduced to a thick sauce around the chickpeas.

Slow but simple.

These chickpeas are great to eat with lettuce (though they like to roll away so fold carefully) or with rice and whatever banchan. I've also had them wrapped in various flat breads because nothing is sacred in my humble kitchen.

And although i have listed proportions for the spices, this ends up on the mild side for me, given the ingredients as available. Maybe your dried chilies are more powerful.

Lastly, if anyone tried this, I'd love to hear how it went, or what you choose to modify. Like I added ssamjang instead of deongjang one desperate time when i couldn't find the latter, and that was hotter but still tasted good.