Delicious Tofu Ssamjang
How to Make a Delicious, Non-Salty Tofu Ssamjang
Summer is the season for fresh ssam vegetables, isn’t it? With so many crisp lettuce and ssam greens from the garden, I find myself making ssamjang frequently. While you can simply eat ssam vegetables with gochujang or doenjang, having a generous batch of homemade ssamjang that’s not too salty but full of flavor elevates your wraps to a whole new level. It makes even a meal without meat incredibly satisfying. It would be even better to grill some pork with the family on the weekend, wouldn’t it? Today feels like a perfect day to grill some samgyeopsal in the backyard. Everyone, have a wonderful weekend!
Ssamjang Ingredients- 5 Tbsp Doenjang (fermented soybean paste) – mixing homemade and store-bought doenjang adds more flavor
- 3 Tbsp Gochujang (red chili paste)
- 1/2 Onion, finely minced or thinly sliced
- 5 Scallions, chopped
- 3 Cheongyang peppers (spicy Korean chili peppers), chopped (adjust to your spice preference)
- 160g Tofu, mashed
- 1 Tbsp Cooking oil
- 1 Tbsp Minced garlic
- 3 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
Broth Ingredients- 1.5 cups Water (approx. 300ml)
- 1 Anchovy-kelp broth pack (or use plain water if unavailable)
- 1.5 cups Water (approx. 300ml)
- 1 Anchovy-kelp broth pack (or use plain water if unavailable)
Cooking Instructions
Step 1
The key to delicious Tofu Ssamjang is the doenjang! Mixing homemade doenjang with store-bought doenjang in a 1:1 ratio greatly enhances the umami and overall flavor. Adjust the amount based on the saltiness of your doenjang.
Step 2
Finely mince or thinly slice the onion. Chop the scallions and Cheongyang peppers. Mincing the vegetables finely ensures a smoother texture when mixed into the ssamjang. Feel free to add more Cheongyang peppers if you prefer it spicier.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced onion, scallions, and Cheongyang peppers, and sauté until they become lightly golden and softened. This process brings out the sweetness of the vegetables. Once softened, add the doenjang and gochujang and stir-fry them together. If the mixture becomes too thick, gradually add about 1 cup of the prepared broth while stirring to reach your desired consistency.
Step 4
Once the ssamjang starts to bubble, reduce the heat to low and let it simmer gently. Cooking over high heat can cause splattering and burns, so it’s crucial to simmer it carefully on low heat. Simmering for about 10 minutes allows the flavors to meld beautifully.
Step 5
Your delicious, non-salty, smooth, and savory Tofu Ssamjang is ready! Making a generous batch like this means you can enjoy it with ssam vegetables or even mix it with rice for a tasty meal. It’s a versatile condiment you’ll use in many ways.
Step 6
To make the ssamjang even richer and creamier, add the mashed tofu and mix it thoroughly. The tofu not only adds a delightful creaminess but also enhances the nutty, savory flavor of the ssamjang.
Step 7
Enjoy your fresh garden greens like butter lettuce and romaine lettuce, complemented by this flavorful Tofu Ssamjang. The combination of crisp vegetables and savory ssamjang will surely make your dining table more delightful. Have a wonderful weekend filled with delicious food!
