How to make delicious ssamjang. The whelk multi-purpose ssamjang
It's good to eat it with meat, but it's made with chewy whelks that can be mixed with peppers, cucumbers, and rice.
6 serving
Within 20 minutes
사계절밥상
Ingredients
  • canned whelk
    1can
  • onion
    1/2ea
  • leek
    1ea
  • Cheongyang red pepper
    3ea
  • Carrot
    1/3ea
  • Garlic
    4~5piece
  • Shiitake mushroom
    3ea
  • Tofu
    1/2piece
  • Cooking oil
    1T
  • perilla oil
    1T
  • Soybean paste
    2T
  • red pepper paste
    2T
  • Red pepper powder
    1T
  • plum extract
    2T
  • cooking wine
    1T
  • Sesame
  • Sesame oil
Video
Cooking Steps
STEP 1/9
Chop the cheongyang peppers and onions, please.
STEP 2/9
Chop carrot and garlic into fine particles.
STEP 3/9
Cut shiitake mushrooms into small pieces and chop green onions.
STEP 4/9
Throw away the soup and cut the whelk into 2~3 pieces until it is chewed.
STEP 5/9
Put tofu in a pillowcase and squeeze the water out.
STEP 6/9
Doenjang, red pepper paste, red pepper powder, plum extract, and cooking wine
Mix the sauce with the sauce.
It's good to eat it as it is, but not to spoil it
I'm going to cook it for you.
STEP 7/9
Put cooking oil and perilla oil in a pot
Stir-fry onions, carrots, shiitake mushrooms, and whelks until golden. (Medium low)
STEP 8/9
When the vegetables are out of breath, boil them together with ssamjang, minced garlic, cheongyang pepper, and crushed tofu.
*I don't add any water because there's moisture in the tofu.
STEP 9/9
If it's stir-fried without water, add green onions, sesame seeds, and sesame oil to complete.
*The ssamjang you made is easy to spoil because it contains tofu, leaving only the amount to cool and eat, so keep it frozen in small. *If you don't want to put it in the freezer when storing it, you can make it without tofu.
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