Spicy Hairtail Roe Ssamjang
How to Make Super Simple Hairtail Roe Ssamjang
This Hairtail Roe Ssamjang is bursting with flavor and guaranteed to make you crave rice! It’s a delightful side dish, especially when enjoyed with fresh, seasonal vegetables in a ssam (wrap). It’s also fantastic mixed directly into rice!
Ssamjang Ingredients
- 3 Tbsp fermented hairtail roe (Galchi sokjeot)
- 1/2 Tbsp minced garlic
- 2 Cheongyang peppers (Korean chili peppers)
- 1 Tbsp cooking wine (like Mirim or Cheongju)
- Sesame seeds, to taste
Cooking Instructions
Step 1
Begin by placing 3 tablespoons of fermented hairtail roe into a mixing bowl. The unique umami and salty taste of the hairtail roe will be the foundation of your ssamjang.
Step 2
Wash the 2 Cheongyang peppers, remove the stems, and then mince them as finely as possible. If you enjoy a spicier kick, leave the seeds in; for a milder flavor, remove them. Add 1/2 tablespoon of minced garlic to introduce a pungent garlic aroma.
Step 3
To help the ingredients meld together smoothly, add 1 tablespoon of cooking wine (such as Mirim or Cheongju). This will help to reduce any potential fishiness from the roe and balance the overall flavors. Finally, sprinkle a pinch of sesame seeds for a nutty fragrance.
Step 4
Now, use a spoon or spatula to thoroughly mix all the ingredients together. It’s important to ensure that all the flavors are well combined. Stir until there are no lumps and the mixture is smooth. This super simple Hairtail Roe Ssamjang will be ready in under 5 minutes!
Step 5
Serve the finished Hairtail Roe Ssamjang with fresh vegetables like cabbage, steamed cabbage, kelp, or lettuce for a delicious ssam experience. The salty and spicy ssamjang will complement the natural sweetness of the vegetables, creating a wonderfully rich taste. You can also simply mix it into a bowl of rice for a satisfying meal.
