Savory Cabbage Ssamjang with Minced Beef
Easy Recipe for Savory Minced Beef Ssamjang: Delicious with Cabbage Wraps!
This is a delightful Ssamjang recipe featuring savory minced beef, perfect for children and adults alike. It pairs wonderfully with fresh vegetable wraps or as a simple bibimbap topping. Making this flavorful Ssamjang ahead of time is a fantastic way to have a ready-to-go side dish for those days when you’re unsure what to serve. Enjoy this versatile and tasty condiment!
Main Ingredients- 300g minced beef
- 1 onion
- 2 stalks green onion
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp cooking oil (for stir-frying)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp ginger syrup
- 1 Tbsp crab soy sauce (or regular soy sauce)
- 200g gochujang (Korean chili paste)
- 2 Tbsp cooking oil (for finishing)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp cooking oil (for stir-frying)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp ginger syrup
- 1 Tbsp crab soy sauce (or regular soy sauce)
- 200g gochujang (Korean chili paste)
- 2 Tbsp cooking oil (for finishing)
Cooking Instructions
Step 1
First, wash and finely mince the onion and green onions. Finely chopped vegetables will blend better into the Ssamjang.
Step 2
Preheat a wide pan over medium heat. Add 2 Tbsp of cooking oil, then add the minced garlic and green onions. Sauté over medium-low heat until fragrant, being careful not to burn them. You’ll know it’s ready when you can smell the aromatic garlic and green onions.
Step 3
Once the green onions are fragrant, add the minced onion and stir-fry until translucent. This process brings out the natural sweetness of the onion, adding a richer flavor to the Ssamjang.
Step 4
When the aromatics are well sautéed, add the minced beef. Break up any clumps with a spatula as you stir-fry. Add 1 Tbsp of sugar at this stage to enhance the beef’s savory flavor.
Step 5
Once the beef is partially cooked, add 2 Tbsp of rice wine and 1 Tbsp of ginger syrup. The rice wine helps to eliminate any gamey smell from the beef, while the ginger syrup adds a subtle ginger aroma and sweetness.
Step 6
Add 1 Tbsp of crab soy sauce (or regular soy sauce) and stir-fry to incorporate the flavor. Then, increase the heat to high and cook until most of the moisture has evaporated. It’s important to cook until the mixture becomes relatively dry.
Step 7
When the moisture has mostly evaporated, reduce the heat to low. Add 200g of gochujang. Stir constantly, scraping the bottom of the pan, to prevent sticking and burning. Cook over low heat for about 5-7 minutes until the Ssamjang base is well cooked.
Step 8
Finally, transfer the finished Ssamjang to a serving dish and sprinkle with toasted sesame seeds. Your delicious, savory, and slightly sweet Ssamjang is ready! Enjoy it with warm rice or fresh vegetable wraps.
