Korean Gang-doenjang - Tofu Ssamjang Sauce

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Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 2 Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

  • 4-6 oz of medium firm soy bean curd  (tofu)
  • 6 Tbsp. store bought Ssamjang or 4 Tbsp dwenjang plus 2 Tbsp gochujang
  • 1/2 onion, chopped
  • 2 jalapeno, seeded, chopped
  • 1/3 zucchini, chopped
  • 2 re-hydrated shiitaki mushrooms, chopped 
  • 3 garlic cloves, minced garlic
  • 1 cup frozen seafood mix, chopped (optional)
  • 2 green onion, chopped
  • 1 tsp sesame seed oil
  • 1 tsp toasted sesame seed
  • 1~3 Tbsp anchovy stock or mushrooms soaking water 

Direction

  1. Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water.(saving the soaking liquid)
  2. While the mushrooms are soaking, chop up the tofu and other vegetables.
  3. Place the tofu the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic,mix well and cook anther 5 minutes or more until the onion looks translucent..
  4.  Add green onions, and jalapeno, seafood mix if using; cook 5 more minutes; stir often.
  5. Add dwenjang mixture, and mix with anchovy broth or mushrooms soaking water (adding 1 Tbsp of liquid at a time to control the consistency). 
  6. Cook in med-low heat, covered for 10 minutes. Stir often to keep the bottom of the pot from being burnt, until its nice and a little thick. .
  7. Add sesame oil, and sesame seed, mix well, and cook another 2-3 minutes.
  8. Serve with rice, and leaves, lettuce

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