Flavorful Tuna Ssamjang: A Hearty Korean Dipping Sauce
Your New Favorite Rice Companion: Easy Homemade Tuna Ssamjang!
Hello, food lovers! Are you looking for a delicious way to use up those canned tuna cans often received as gifts? Today, we’re transforming them into a savory and irresistible ‘Tuna Ssamjang’ (Korean seasoned soybean paste dip)! This recipe is inspired by the popular chef Baek Jong-won and is designed for ease and maximum flavor. Perfect with fresh lettuce wraps and a bowl of warm rice, it’s a guaranteed way to make your mealtime exciting. Say goodbye to dinner dilemmas and let’s get cooking!
Tuna Ssamjang Ingredients- 1 onion (small)
- 1 stalk of green onion (white parts preferred)
- 150g canned tuna (drained)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 cup water (approx. 100ml)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar (approx. 5g)
- 1-2 Cheongyang peppers (optional, for spice)
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
First, prepare your onion. Peel and wash one small onion, then finely mince it. Finely dicing the onion will help it blend smoothly into the ssamjang, creating a pleasant texture.
Step 2
Next, prepare the green onion. Slicing the white parts will bring out a more intense aroma and flavor. Slice it thinly on an angle, about 0.5cm thick. You can also chop it finely.
Step 3
Now, grab a pot to cook your ssamjang. You can use the oil from the canned tuna or add a little cooking oil if your tuna is drained. Turn the heat to medium-low and add the sliced green onions. Sauté them until fragrant, creating a delicious green onion oil (pa-gi-reum). This step is key for developing a deep flavor base.
Step 4
Once the green onions are fragrant, add the minced onion to the pot. Sauté them together until the onions become translucent and slightly softened. This process will also bring out the natural sweetness of the onion.
Step 5
When the onions are cooked through, add 2 tablespoons of Doenjang and 2 tablespoons of Gochujang. Stir well and cook over low heat, ensuring the pastes don’t burn. Gently sautéing the pastes will deepen their flavor significantly.
Step 6
After the pastes are well combined, stir in 1 tablespoon of minced garlic. Sauté briefly just until the raw garlic aroma disappears.
Step 7
It’s time to adjust the consistency of your ssamjang. Pour in 1/2 cup of water (about 100ml). The amount of water can be adjusted based on your preference for a thicker or thinner ssamjang.
Step 8
Add 1 tablespoon of Gochugaru (Korean chili flakes) to give it a nice kick and vibrant color.
Step 9
Add 1/2 tablespoon of sugar to balance the flavors. The sugar helps to mellow out the robust taste of the Doenjang.
Step 10
Stir everything together. If you like a spicier dip, finely mince 1-2 Cheongyang peppers and add them now. They’ll add a wonderful heat!
Step 11
Now, let the ssamjang simmer and thicken to your desired consistency. I prefer a chunkier ssamjang, so I let mine reduce quite a bit. Turn off the heat just before it’s done, and drizzle in a little sesame oil for a glossy finish and nutty aroma.
Step 12
Serve generously over a bowl of hot rice, alongside fresh lettuce wraps. You’ve just created a delicious Tuna Ssamjang that will make your meal unforgettable! Enjoy every bite!
