Kelp Ssamjang: A Healthy Korean Dipping Sauce Enhanced with Wando Kelp
Matnam Square’s Wando Kelp Ssamjang Recipe – Supporting Farmers Project
This is a special ssamjang recipe featuring Wando kelp, as seen on the TV show ‘Matnam Square’. By adding fresh kelp, we boost the umami and nutritional value of this classic Korean condiment. This ssamjang is so delicious, it can revive even the most lackluster appetite. Enjoy it with rice or fresh vegetables!
Key Ingredients for Kelp Ssamjang- 50g Salted Kelp (rinsed and prepared)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar (or mashed banana as a substitute)
- 1 Tbsp Minced Garlic
- 1/4 Onion (finely chopped or julienned)
- 1/4 Zucchini (finely chopped or julienned)
- 1 Scallion (white part, finely chopped)
- 2 Korean Green Chilies (seeds removed, finely chopped)
- 1 Red Chili (seeds removed, finely chopped)
- A little Sesame Oil
- A little Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly rinse the salted kelp under cold running water multiple times to remove excess salt. Then, soak it briefly in water to soften it. Next, finely chop or dice all the prepared vegetables: zucchini, onion, scallion, green chilies, red chili, and the rehydrated kelp. Having all your ingredients prepped makes the cooking process much smoother.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the chopped scallion and minced garlic, and sauté until fragrant. Once the aroma is released into the oil, add the rest of the chopped vegetables (onion, zucchini, chilies) and stir-fry together until they are slightly softened.
Step 3
Once the vegetables are lightly sautéed, it’s time to build the flavor of the ssamjang. Add 2 tablespoons of doenjang, 1 tablespoon of gochujang, and 2 tablespoons of gochugaru. Stir well to combine with the vegetables and cook. If you prefer a sweeter taste, you can add 1/2 tablespoon of sugar, or follow the ‘Matnam Square’ recipe and use mashed banana instead. Simmer on low heat, allowing all the flavors to meld together. Finally, stir in a little sesame oil for an extra layer of aroma and richness. This completes the base of your ssamjang.
Step 4
To finish, sprinkle some toasted sesame seeds over the completed kelp ssamjang for both visual appeal and added nutty flavor. This homemade ssamjang is perfect served with a bowl of hot, steamed rice or alongside fresh leafy greens for wraps. It’s a wonderful addition to any meal, making your dining experience even richer.
