Fresh Green Chili Ssamjang (Spicy Bean Paste Stew)
Transform Bland Ssamjang into Delicious Green Chili Gangdoenjang
My ssamjang wasn’t tasting great, so I decided to liven it up by simmering it with fresh vegetables and a touch of doenjang. The result is a deeply flavorful and satisfying dip!
Ingredients- Ssamjang: 4 Tbsp
- Doenjang (Soybean Paste): 1 Tbsp
- Fresh Green Chilies: 2
- Onion: 1/6 medium
- Green Onion: 1/2 stalk
- Gochugaru (Korean Chili Flakes): 1 Tbsp
- Sesame Oil: 1 Tbsp
- Anchovy Broth (for consistency)
Cooking Instructions
Step 1
Start by placing 4 tablespoons of your existing ssamjang into a pot. (If you can hear the scraping sound at the end, you’ve got about 4 Tbsp! 😊) Add enough anchovy broth to create a slightly thick, soupy base. Then, add the finely chopped fresh green chilies, onion, and green onion. The vegetables will release their moisture and add wonderful flavor.
Step 2
Looking at the amount of vegetables, you might feel the ssamjang needs a bit more depth. This is the perfect time to add 1 tablespoon of doenjang for its rich, fermented flavor and 1 tablespoon of gochugaru for a gentle kick of heat. Stir everything together until well combined.
Step 3
Reduce the heat to low. As it simmers, stir continuously to prevent the paste from sticking to the bottom of the pot and burning. Gentle simmering will help develop a richer, deeper flavor.
Step 4
Once the ingredients are well cooked and the paste has reached your desired consistency, turn off the heat. Finally, drizzle in 1 tablespoon of sesame oil and stir gently. Your delicious fresh green chili ssamjang is ready! If your original ssamjang was lacking in flavor, simply adding these fresh vegetables and doenjang is a fantastic way to revive it. Enjoy it spooned over rice. (Pro-Tip: If you prefer a looser consistency for dipping or mixing with rice, add a bit more anchovy broth to create a wonderful green chili ‘gangdoenjang’ – a thicker, more robust version!)
