 | |
| Type | Condiment |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Gochujang,doenjang |
| Korean name | |
| Hangul | 쌈장 |
|---|---|
| Hanja | 쌈醬 |
| Revised Romanization | ssamjang |
| McCune–Reischauer | ssamjang |
| IPA | [s͈am.dʑaŋ] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Drinks List of Korean drinks
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Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf inKorean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang),sesame oil,onion,garlic,green onions, and optionallybrown sugar.[1][2][3][4]
Ssam means "wrapped" andjang means "paste" or "thick sauce". Together asssamjang they mean "wrapping sauce".
Besides the standard way of makingssamjang, other ingredients can be added to make special versions.[5] There are also commercially prepackedssamjang available on the market.[6]
