I have been eating this dip every single day for the last month. I am vegan and I have it on Everything I eat! Best recipe I've ever tried! . Can you pls pls make more traditional Korean dipping sauces.
Hi everybody, thank you so much for liking and leaving comments and questions here. I am uploading 2 videos today: ssamjang and bulgogi (Korean marinated beef bbq). And also I'm working on my written recipe on my website, too. So you will know how busy I am at the moment. The reason I post 2 videos at the same day is that the 2 recipes are related to each other. Actually 3 recipes because my bulgogi video will feature beef and mushrooms (for vegetarians). Stay tuned! thank you again!
Wow, amazing! i purchased today a box of ssamjang, and investigated here what it is and how to use it. I feel like I made the right decision to purchase saamjang, and certainly will start to eat it the way you show during the next days! RUclips and people like you are a blessing for the international community.
Maangchi.....thanks a lot for ur Chanel , my son girlfriend is Korean ....I made lots of Vietnamese food for them every weekend they came home from school but I wanna make her happy too , I ve been learned lots of Korean food on RUclips but ur cooking way is easy to follow . I never been fail ....I'm very happy , thanks again!xoxo❤️
Last week we tried to make a recipe that used black bean paste, but we actually bought doenjang by mistake, so we made your ssamjang recipe with fried rice instead. It was so delicious that it's my new goal to always have some ssamjang ready in case I need to make a quick meal. Thank you! :D
How to make rice using a pot: 1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice 2. Wash and drain a couple of times and put it in a pot with a thick bottom 3. Pour 3 cups of water into the pot and soak it for a few hours. 4. Bring the pot to a boil over medium heat for 10 minutes. 5. Open the lid and turn the rice over with a rice scoop or spoon. 6. Simmer it over low heat for another 10 minutes
Ever since I found your recipe for Ssamjang, I make it all the time. I always make sure I have a batch made up in my fridge in case I ever want any. And I quadruple the recipe!! Its just SOOOOO GOOD!!!! MMmmmm Thank you soo much!!!! :) :) :)
I live in a Korean food desert here in Pensacola Florida. My mouth drools when I see your creations! It seems I need to make a drive over to Fort Walton to eat one of my favorite cuisines....
I never measure either, the quality and strength of ingredients can change from day to day so it's best to taste as you cook. I used to do the Chef's event at a local Sam's Club and was told my one lady, jealously, that she hated people who cooked like me. Bakers are usually the only ones who need to use exact amounts. I love all your recipes Maangchi.
I would still LOVE to cook with you someday, my Grandmother and Grandfather owned a few Italian Restaurants while I was growing up so I learned many recipes and tricks I would love to share with you. Thanks for writing back, it makes me want to always be a fan and I do adore you! Until next time? BYE! ;-) Rob
I love all of your videos. I watch Korean drama and I hate to see them eating variety of yum looking Korean food. That's when I decided to learn how to make. You made my life easy now. All I need to do is find Korean market around here. Thanks a lot
This recipe is one of my absolute favorites. I’ve been to a lot of Korean restaurants and always passed over their 쌈짱 in favor of 고추장. This recipe is the best. It’s always completely gone whenever I make it. So great with bulgogi.
Funny, you have a painting with german words on your wall! :-) And thanks for your ssamjang-recipe, I´ll make Jeok-Bal this weekend and serve with ssamjang and other dips! That´s gonna be awesome!
I made this to eat with lettuce and dakgalbi. Nyumm pair with perilla kimchi this is heaven! Taste just like what I had in korea and good part is I dont have to buy premade one!
I live in Australia and I’ve been so fascinated with korean cuisine and I’ve always went to korean bbq restaurants because that’s the closest korean cuisines we have here. I tried this red sauce with my lettuce wrap with some bulgolgi and it was so nice. I wanted to make my own little kbbq at home so I tried to find the sauce at an asian market. I saw the name of the red sauce at the kbbq restaurant and it said soy bean paste so when I went to the asian market I bought soy bean paste but it wasn’t red, it was more of a peanutty, brown colour. Then I tasted it at home and I was confused because this was not the red sauce I ate the the restaurant so I looked up soy bean paste and it was the same results of what I had. So I had to look up red soy bean paste dip and it finally showed me what I was looking for, it was called “ssamjang” . Then I saw one of the ingredients was soy bean paste. That’s how I found your recipe and now I’m going to try it but I don’t know where to find gochujang here 😭
I love how you eat a lot of vegetable. I will cook this sauce and bulgogi tonight. I will also cut up a lot of vegetable just like you did on the video. Thank you, Maangchi for the recipe!
Made it twice now. What a tasty dish! I put onto the Bulgogi in a lettuce wrap instead of rice to keep the carbs down. Ssamjang takes only 10-15 minutes to make, and requires no cooking.
Some time ago I made ssamjang, but I didn't have any soybeanpaste.. So I thought that peanutbutter would be a great replacer for that :D Ofcourse I have no clue how the original ssamjang tastes, but my version with peanutbutter was superdelicious and it looked the same :) Thank you for being a creative inspiration for me :D
Do you measure? No. Like all good cooks like us Maangchi we know. Just eye it. But giving recedes we have to give measurements.i have utmost respect for you. Plus have learned more about Korean cooking. My ex sister inlaw taught me some. Now I know more. Much more. She loves my kimchi she said tastes like hers. To us the hotter taste the better. I do put some e tea cloves of garlic in mine because I love it. It’s funny. I go to an Asian grocery store to get all my ingredients for the dishes I make of yours. I have the older Aunties looking and smiling. Seeing this white woman being very very picky about her ingredients for her dishes. I have them asking questions. They like your channel. Say your the best teacher. I am 58 years old. Only thing I can’t eat are the squid and octopus dishes. Alergic to them. Although I do make them for my hubby and he loves them. I make a kimchi water melon tine. My ex sister inlaw showed me how. During the summer we eat a lot of water melon. I save the times and make it. My grandchildren ages from 3-9 love it plus the kimchi. Spicer the better for them. Lol I do glad I saw your channel and supscribed. Hubby and I are eating so much better now healthier. Your dishes are so good. Plus I make my own bone broth. I simmer for 12 hours. Nice collagen. I add it to so much. I make it every week. My butcher loves me because I want bones from beef, pork, and poultry to boil. He also saves me the shell from shrimp and crab.
I had some leftover round cabbage, so I boiled it and used it as ssam with this ssamjang and some rice, and MAN was it YUMMY! ^_^ Thank you again Maangchi for sharing your gifts! Love the colors and design of your shirt, and the pretty necklace goes well with it. You have great taste with food, clothing, jewelry. etc. as usual. ;-)
Hi, I happen to have all the ingredients for this in my pantry right now, except for the green onions and doenjang. Green onions I can obviously buy anywhere but the doenjang might be harder to find where I live. I do have some dark miso, could I use that instead, and if so should I use less? I know dark miso is stronger and a bit saltier then light miso, and doenjang looks more similar to light miso.
I am out of soy been paste and honey so I have been making a version without either. Still very tasty :) I really like using what I learn and just going with it. If I am missing an ingredient I keep going. Or I will make something based on what I learned with other ingredients. My kitchen is full of so many new ideas!
You are a beautiful,great, and an entertaining chef! I will make Bulgogi wrap with Ssamjang sauce for a dinner party tonight. Can I use hot soy paste instead of hot pepper paste?
What can I use as a substitute for the soybean paste? Thanks Maangchi, you're the best of the best! You are an amazing cook! You should go to Iron Chef and show those fancy chefs that you can win and I guarantee you will head high!!! 👍😉😍
Hi Maangchi! I actually bought the Haechandle Ssamjang Korean Seasoned Soybean Paste and I am curious what to do with it since it is my first time using it, do I have to heat it first before I can use it as a dip? I just want to know the right way to use this seasoned soybean. Thanks a lot. Btw, I really enjoy your videos. Hope I can try make those recipes of yours. ^^
I love your recipes! Korean food is one of my favorites and it seemed so hard to make you make it much easier! Your channel is one of my favorites!! is doenjang (fermented soy bean paste) similar to Japanese Miso? if you can't find doenjang can you substitute miso?
This type of ssamjang (with the sesame oil, green onion and sugar) is only used for dips. A simple mix of gochujang and doenjang can be used for other uses (e.g. soups).
What's the difference in using soybean paste, not just soy sauce? I'm thinking whether to buy doenjang, since I would rarely eat it, whereas I use soy sauce a lot.
![How to make AUTHENTIC Korean BBQ Dipping Sauce Recipe [SsamJang] 숨겨 놓고 몰래 먹는 쌈장](http://i.ytimg.com/vi/NBL0rKZnvqM/mqdefault.jpg)
Wooow thank you! I made it and it’s very delicious! ☺️
Its funny how I use her cooking 60% of the time in my household even though I'm not Korean...LOL...MUCH RESPECT!
Her food is good and actually healthy!
lol same i just make my fam eat korean food
Sameeeee
Me too! Lol! Isn't she great!
same😅😂
I'm so happy to hear that! yes, my ssamjang is always in the fridge, too. I can dip cucumber, carrot, and celery sticks anytime. cheers! : )
Can ssamjang be used in making kimchi?
I have been eating this dip every single day for the last month. I am vegan and I have it on Everything I eat! Best recipe I've ever tried! . Can you pls pls make more traditional Korean dipping sauces.
Hi everybody, thank you so much for liking and leaving comments and questions here. I am uploading 2 videos today: ssamjang and bulgogi (Korean marinated beef bbq). And also I'm working on my written recipe on my website, too. So you will know how busy I am at the moment. The reason I post 2 videos at the same day is that the 2 recipes are related to each other. Actually 3 recipes because my bulgogi video will feature beef and mushrooms (for vegetarians). Stay tuned! thank you again!
I have miso. Will that work instead of the regular soybean paste?
Wow, amazing! i purchased today a box of ssamjang, and investigated here what it is and how to use it. I feel like I made the right decision to purchase saamjang, and certainly will start to eat it the way you show during the next days! RUclips and people like you are a blessing for the international community.
English caption was submitted by one of my viewers! Thank you so much for your volunteer work!
Maangchi.....thanks a lot for ur Chanel , my son girlfriend is Korean ....I made lots of Vietnamese food for them every weekend they came home from school but I wanna make her happy too , I ve been learned lots of Korean food on RUclips but ur cooking way is easy to follow . I never been fail ....I'm very happy , thanks again!xoxo❤️
this is so cute
lots of korean recipes are "vegetarian friendly".
I'm sure vegetarians will be happy to see this kind of recipe ^^
Last week we tried to make a recipe that used black bean paste, but we actually bought doenjang by mistake, so we made your ssamjang recipe with fried rice instead. It was so delicious that it's my new goal to always have some ssamjang ready in case I need to make a quick meal. Thank you! :D
I just made this for the first time and it is so yummy
👍
How to make rice using a pot:
1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
2. Wash and drain a couple of times and put it in a pot with a thick bottom
3. Pour 3 cups of water into the pot and soak it for a few hours.
4. Bring the pot to a boil over medium heat for 10 minutes.
5. Open the lid and turn the rice over with a rice scoop or spoon.
6. Simmer it over low heat for another 10 minutes
I made this dipping sauce for lunch with rice and fried steak. The dipping sauce with the meat was a joy to eat!
Vietnamese caption was submitted by Little Potato (RUclips)! Thank you, little potato! : )
Ever since I found your recipe for Ssamjang, I make it all the time. I always make sure I have a batch made up in my fridge in case I ever want any. And I quadruple the recipe!! Its just SOOOOO GOOD!!!! MMmmmm Thank you soo much!!!! :) :) :)
I made it and it taste exactly as how i love it at sukiya/korean bbq steamboat . Thank you so muchhhh!! I blend it all.. makes the job faster
Great! 👍
Measuring is great. It's time to write down recipes. Thanks for the efforts, Maangchi!
I love it when you dice the garlic and green onion.
I live in a Korean food desert here in Pensacola Florida. My mouth drools when I see your creations! It seems I need to make a drive over to Fort Walton to eat one of my favorite cuisines....
I looove this sauce!! I always ask for it every time we go to Korean BBQ restaurants! Thanks for posting this recipe!!
hello, nice meeting you! Thank you very much for your nice words!
Very nice dipping sauce. Simply completes the korean meal
What kind the rice ? Color purple and how u cook that rice Thank you. I am not Korean but very Enjoy Korean food
It's multi-grain rice. Check out the video here. ruclips.net/video/SB771cg5d08/видео.html
I never measure either, the quality and strength of ingredients can change from day to day so it's best to taste as you cook. I used to do the Chef's event at a local Sam's Club and was told my one lady, jealously, that she hated people who cooked like me. Bakers are usually the only ones who need to use exact amounts. I love all your recipes Maangchi.
"Where does it go? Into your mouth!" ahahaha your so funny. You remind me of my mother and I love her dearly.
I love you and your humour and your food!
I would still LOVE to cook with you someday, my Grandmother and Grandfather owned a few Italian Restaurants while I was growing up so I learned many recipes and tricks I would love to share with you. Thanks for writing back, it makes me want to always be a fan and I do adore you! Until next time? BYE! ;-) Rob
I love all of your videos. I watch Korean drama and I hate to see them eating variety of yum looking Korean food. That's when I decided to learn how to make. You made my life easy now. All I need to do is find Korean market around here. Thanks a lot
I love your video recipes!! I love how my food doesn't taste all wonky like most video recipes! Keep up the great work Maangchi!! You're awesome!!
I made this and it’s the BOMB 😋
👏
i'm so happy to see another video! it sounds like a really delicious sauce!!
This recipe is one of my absolute favorites. I’ve been to a lot of Korean restaurants and always passed over their 쌈짱 in favor of 고추장. This recipe is the best. It’s always completely gone whenever I make it. So great with bulgogi.
Funny, you have a painting with german words on your wall! :-) And thanks for your ssamjang-recipe, I´ll make Jeok-Bal this weekend and serve with ssamjang and other dips! That´s gonna be awesome!
yay, you are my first commenter, thank you so much! cheers! : )
Finally new video !!!!!!!!! ^___^
Just LOVE your videos!! and the amazing Korean cuisine! how rich it is !!!
U r amazing. Thanks so much for sharing everything.
이렇게 쉬운방법도 있었네요 저는항상 끓여서 만들었네요 잘배우고 갑니다👍
i just bought one today!! :) so happy
I like her videos. They get to the point quick. :)
Im gonna eat this samjjang with cucumbers and carrots as my work snacks ❤️
I made this to eat with lettuce and dakgalbi. Nyumm pair with perilla kimchi this is heaven! Taste just like what I had in korea and good part is I dont have to buy premade one!
I live in Australia and I’ve been so fascinated with korean cuisine and I’ve always went to korean bbq restaurants because that’s the closest korean cuisines we have here. I tried this red sauce with my lettuce wrap with some bulgolgi and it was so nice. I wanted to make my own little kbbq at home so I tried to find the sauce at an asian market. I saw the name of the red sauce at the kbbq restaurant and it said soy bean paste so when I went to the asian market I bought soy bean paste but it wasn’t red, it was more of a peanutty, brown colour. Then I tasted it at home and I was confused because this was not the red sauce I ate the the restaurant so I looked up soy bean paste and it was the same results of what I had. So I had to look up red soy bean paste dip and it finally showed me what I was looking for, it was called “ssamjang” . Then I saw one of the ingredients was soy bean paste. That’s how I found your recipe and now I’m going to try it but I don’t know where to find gochujang here 😭
Search for the nearest Korean mart in your place! Maangchi's fans all around the world uploaded a lot of K-mart addresses on her website.
Amazon has it.
I love you Maangchi, you even upload your cookbooks for FREE!
I finally made my own ssamjang thank you maangchi! Homemade is soooo much better :)
Hi Maangchi, I made SsamJang last night. It taste so delicious. I eat my lunch today with ssamjang again! Thanks for the recipe :)
I made yesterday and everybody was happy at home.
yay, cheers!
Hi maangchi im a fan from the philippines haha and im still watching your old videos ! More great videos to come! 😘❤️❤️❤️
I love Ssamjang so much!! It's a great way to eat lots of fresh veggies. So delicious
Going to make this for my dinner, thank you for the recipes... Greeting from Indonesia 🇮🇩
I had this with crispy fried tofu. It is so goooood!! Thank you Maangchi!
I love how you eat a lot of vegetable. I will cook this sauce and bulgogi tonight. I will also cut up a lot of vegetable just like you did on the video. Thank you, Maangchi for the recipe!
How delicious, as mesmerizing as you are, our dear Maangchi 😋 😊 ❤
awesome! Happy cooking!
Thank you, aliz! aliz (RUclips) submitted Hungarian caption for my Hungarian speaking viewers!
I made this and it's so good! I did forget to add the garlic but the Ssamjang still tastes good. Thanks for the recipe.
Just made and had it for dinner as well with my carrot and lettuce. Delicious! Will try using it with pork bbq next time :)
Made this today for my white friend and I could see him snorting. THIS IS THE REAL CRACK! Maangchi you rock ❤
👍Happy cooking!
I’m dead 😂😂😂
One of my favorite things to watch is her chopping up the food!!!
Thank you, Maangchi! I've been looking for this recipe since I got back from Korea in September! Makchang and ssamjang, yummmmmmm ;)
omgggg you're so adorable! If you had a local near my town I would definately go on a visit every single day
This dipping sauce turned out great. Keep up the good work Maangchi!
awesome!
I my word that looks so good! I will be making that this weekend!
Made it twice now. What a tasty dish! I put onto the Bulgogi in a lettuce wrap instead of rice to keep the carbs down. Ssamjang takes only 10-15 minutes to make, and requires no cooking.
i think my whole family will love this i think it will go well with fried fish also!!!
Some time ago I made ssamjang, but I didn't have any soybeanpaste..
So I thought that peanutbutter would be a great replacer for that :D
Ofcourse I have no clue how the original ssamjang tastes, but my version with peanutbutter was superdelicious and it looked the same :)
Thank you for being a creative inspiration for me :D
헐 정말 묘하게 맛있을 것 같아요
Exactly what I was looking for.......I love you sweet lady........... Peace love and light ;)
thank you for this happy lady
Do you measure? No. Like all good cooks like us Maangchi we know. Just eye it. But giving recedes we have to give measurements.i have utmost respect for you. Plus have learned more about Korean cooking. My ex sister inlaw taught me some. Now I know more. Much more. She loves my kimchi she said tastes like hers. To us the hotter taste the better. I do put some e tea cloves of garlic in mine because I love it.
It’s funny. I go to an Asian grocery store to get all my ingredients for the dishes I make of yours. I have the older Aunties looking and smiling. Seeing this white woman being very very picky about her ingredients for her dishes. I have them asking questions. They like your channel. Say your the best teacher. I am 58 years old. Only thing I can’t eat are the squid and octopus dishes. Alergic to them. Although I do make them for my hubby and he loves them.
I make a kimchi water melon tine. My ex sister inlaw showed me how. During the summer we eat a lot of water melon. I save the times and make it. My grandchildren ages from 3-9 love it plus the kimchi. Spicer the better for them. Lol
I do glad I saw your channel and supscribed. Hubby and I are eating so much better now healthier. Your dishes are so good. Plus I make my own bone broth. I simmer for 12 hours. Nice collagen. I add it to so much. I make it every week. My butcher loves me because I want bones from beef, pork, and poultry to boil. He also saves me the shell from shrimp and crab.
I had some leftover round cabbage, so I boiled it and used it as ssam with this ssamjang and some rice, and MAN was it YUMMY! ^_^ Thank you again Maangchi for sharing your gifts! Love the colors and design of your shirt, and the pretty necklace goes well with it. You have great taste with food, clothing, jewelry. etc. as usual. ;-)
It's multi-grain rice. Purple color came from purple rice. : )
Indonesian caption was submitted by one of my viewers! Thanks a lot! ruclips.net/user/timedtext_video?ref=wt&auto=yes&bl=watch&v=P7_X99-h9L4
I am so doing this one!! Thank you for all of your yummy videos!!!
Here 2020? 🤗🤗🤗🥰🥰🥰
Maanchi! You make me so hungry, all the time! Thank you!
I love to hear the chopping sounds..hehe
Reminds me of duck pancakes and plum sauce from the chinese takeaway when I dipped cucumber in it! So yummy
Is there a good way to make this recipe a bit less salty? Anything I can add to tone it down without changing flavor profile?
I had to buy the ingredients on amazon just to make this. yay. Happy lady.
i love it! it's so easy, will try to do this at home...Thanks Maangchi for sharing
Cool, I love ssamjang, I can't live without it. Thank you.
Do the bean paste and chili paste have to be refrigerated after opening? How long can they be kept before they expire?
정말 쉽게쉽게 잘하시네요... lol
I love the Marc CHagall Die Zauberflute poster!
Hi, I happen to have all the ingredients for this in my pantry right now, except for the green onions and doenjang. Green onions I can obviously buy anywhere but the doenjang might be harder to find where I live. I do have some dark miso, could I use that instead, and if so should I use less? I know dark miso is stronger and a bit saltier then light miso, and doenjang looks more similar to light miso.
the way u try ur dishes makes me hungry really ~.~
Yummmm so good. Love you maangchi
Ms. maang chi
can you tell me the branch of pepper sauce (the red box) you use in this video? 😊
I am out of soy been paste and honey so I have been making a version without either. Still very tasty :)
I really like using what I learn and just going with it. If I am missing an ingredient I keep going. Or I will make something based on what I learned with other ingredients. My kitchen is full of so many new ideas!
I need a higher quality sesame oil though. What would you suggest?
You are a beautiful,great, and an entertaining chef! I will make Bulgogi wrap with Ssamjang sauce for a dinner party tonight.
Can I use hot soy paste instead of hot pepper paste?
What can I use as a substitute for the soybean paste? Thanks
Maangchi, you're the best of the best!
You are an amazing cook! You should go to Iron Chef and show those fancy chefs that you can win and I guarantee you will head high!!! 👍😉😍
Could you please come out with a cook book! I would preorder it! :D
Hi Maangchi! I actually bought the Haechandle Ssamjang Korean Seasoned Soybean Paste and I am curious what to do with it since it is my first time using it, do I have to heat it first before I can use it as a dip? I just want to know the right way to use this seasoned soybean. Thanks a lot. Btw, I really enjoy your videos. Hope I can try make those recipes of yours. ^^
I really want to make this. Unfortunately it is difficult to find soy bean paste here. Can I use miso?
This stuff sounds so good that I'm trying to come up with things I wouldn't eat this on and I'm coming up empty handed.
I love your recipes! Korean food is one of my favorites and it seemed so hard to make you make it much easier! Your channel is one of my favorites!!
is doenjang (fermented soy bean paste) similar to Japanese Miso? if you can't find doenjang can you substitute miso?
Really helpful. will have this for dinner
Can you use ssamjang in cooking, or is it specifically used as a dip only?
This type of ssamjang (with the sesame oil, green onion and sugar) is only used for dips. A simple mix of gochujang and doenjang can be used for other uses (e.g. soups).
What's the difference in using soybean paste, not just soy sauce? I'm thinking whether to buy doenjang, since I would rarely eat it, whereas I use soy sauce a lot.
Hi, can you show me how you make your rice? its so sticky! and love it! and i love your videos by the way!!
There's a video that she posted about it