Spicy & Sweet Whelk and Potato Ssamjang
Make Your Dinner Main Dish Shine! The Golden Recipe for ‘Whelk Ssamjang’ with Delicious Potatoes!
Hello everyone! I hope you’re having a wonderfully sunny day! Have you decided on your main dish for tonight’s dinner? Today, I’m going to show you how to make ‘Whelk Ssamjang,’ a true rice thief that’s incredibly popular in Korean cuisine! This dish is packed with flavor and is sure to become a family favorite.
Main Ingredients- 1 can of canned whelks (drain the liquid)
- 1/2 block of firm tofu (approx. 150g)
- 1/8 small onion
- 1 handful of oyster mushrooms (approx. 30g)
- 1/2 medium potato
- 1/6 small carrot
Seasoning Ingredients- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean red chili paste)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp potato starch (mixed with 1 Tbsp water)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean red chili paste)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp potato starch (mixed with 1 Tbsp water)
Cooking Instructions
Step 1
First, drain the liquid completely from the canned whelks. Then, rinse them lightly under cold water. This step helps to remove any excess oil and makes the flavor cleaner.
Step 2
Peel the onion, carrot, and potato. Dice them into small, uniform cubes, about 0.2 cm in size. Dice the tofu into similar small cubes. Preparing all ingredients to a consistent size ensures even cooking and a harmonious blend of flavors.
Step 3
Trim the tough ends off the oyster mushrooms and tear or chop them into bite-sized pieces. Roughly chop the rinsed whelks into pieces of about 0.5 cm. It’s best to chop them a bit coarsely so you get some texture when you bite into them, rather than mincing them too finely.
Step 4
Lightly grease a heated pot with cooking oil. Add the diced potatoes and carrots first and sauté over medium-low heat for 2-3 minutes, until the potatoes start to look slightly translucent. Then, add the diced onion and chopped whelks, and stir-fry together for another minute to release their aromas.
Step 5
Pour 5 cups (approx. 1 liter) of water into the pot with the sautéed ingredients. Stir in 3 Tbsp doenjang, 1 Tbsp gochujang, and 1/2 tsp sugar, making sure to dissolve them well. Once the mixture comes to a boil, add the diced tofu and simmer for a little longer. Taste the ssamjang at this point and adjust the seasoning; add more doenjang if it’s too bland, or a little water if it’s too salty.
Step 6
Finally, in a small bowl, mix 1 Tbsp water with 1 tsp potato starch until smooth. Gradually pour this starch slurry into the simmering ssamjang while stirring continuously to achieve a thick consistency. Keep stirring to prevent sticking to the bottom of the pot. Your delicious and thick Whelk Ssamjang is now ready! Serve it generously over a bowl of hot rice for a delightful meal.
