Thursday, July 8, 2010

Korean Tofu Ssamjang Sauce

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 1Tbsp 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
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)

Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

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