My husband and I love Korean food and we are ALWAYs on the hunt for the best Korean food. One of our best discoveries this past year has been a Michelin star KBBQ in NYC – “COTE”. Everything from the ambiance, the meat, the service is top notch. We had incredible array of various cuts of meats, grilled by our server. I loved wrapping the meat in lettuce or perilla leaves with a little bit of ssamjang. The ssamjang adds a hint of spicy and flavor that makes the dish absolutely incredible.
Since New York is far away, to cure my cravings of KBBQ, we love doing our own kbbq at home. We received a hot plate for Christmas and have been absolutely loving our personal at home kbbq nights! And of course, you can’t never miss out on a good ssamjang. Since ssamjang is not gluten free, we came up with our own version of an easy, cheap, ssamjang that is 100% gluten free, so we can whip it any time! After experimenting with a few recipes, we finally developed a ssamjang that is salty, fresh, crunchy and spicy! I was actually blown away at how fresh and just how similar our version taste to the regular ssamjang you buy in stores or eat at restaurants.
We tend to make a batch of it and store it over the week. Its the perfect condiment to go with meats and also as a DIP. I love dipping fresh crunch vegetables like cabbage, carrots, cucumbers into this spicy concoction….Its now officially the new “hummus” in our house!
- 9 tbsp mellow white miso (we used the Cold Mountain Brand)*
- 3¾ - 4 tbsp gochugaru flakes (don't use powder)
- 1 tbsp sugar (or ½ tbsp of stevia)
- ¼ large white onion, finely chopped
- 1 large green onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 tbsp water
- Chop up your garlic, onion and green onions.
- Mix all the ingredients together until well combined. You can add more or less water to adjust ot your desired consistency. Taste and adjust seasoning.
- Store in an airtight container in the fridge until ready to serve. You can keep it for ~up to a week.
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