Monday, 26 May 2008

Soybean paste (doenjang)ssamjang gochujang

From Wikipedia

Doenjang can be eaten as a condiment in raw paste-form with vegetables, similar to the way some people dip celery into cheese, but it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang which is then traditionally eaten with or without rice wrapped in leaf vegetables such as Chinese cabbage. This dish is called ssambap. Like this, doenjang is basic sauce when Koreans eat meat(samgyeobsal - 삼겹살) which is one of the most popular meat dishes.

It can also be used as a component of soup broth, for example in a popular stew (jjigae) called doenjang jjigae which usually includes tofu, various vegetables such as chile peppers, zucchini and welsh onion, and (optionally) mushrooms, red meat, or scallops.

Gochujang is a savory and pungent fermented Korean condiment, a kind of hot sauce. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.

Ssamjang is a thick, spicy paste used in Korean cuisine, where it complements meat dishes such as galbi and samgyeopsal. The sauce is made of doenjang and gochujang, as well as sesame oil, onion, garlic, and scallions.

The name derives from the words jang (meaning "paste" or "thick sauce") and ssam (meaning "food wrapped in a leaf"), hence "sauce for food wrapped in a leaf."

For more info look at wikipedia


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