Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ingredients:

2 tbsp Doenjang (Soybean Paste)

1 tbsp Gochujang (Red Pepper Paste)

2 tsp Mulyeot (Corn Syrup)

2 tsp Asian Sesame Oil

1 stalk Green Onion, minced

2 tbsp Yellow Onion, chopped

1 clove Garlic, minced

2 tsp roasted Sesame Seeds

Instructions:

In a medium bowl, add-in all the ingredients. Mix well.

Transfer in an airtight container, and keep in the fridge for about a month.

To serve with meat bbq or Bulgogi, serve in a small bowl, with Steamed RIce and Iceberg Lettuce.

Korean Sugar 한국 설탕

White Sugar, Light Brown Sugar, Dark Brown Sugar

Sugar (also called Table Sugar) is a sweet, white crystalline or powdered substance extracted from sugar cane and sugar beet; it is used especially as a sweetening agent in food and drinks. When it comes to baking, sugar is one of the most important ingredients we use.

There are many different types of sugar. Some of these are used only by food industries and professional bakers and are not available in supermarkets. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.

Here in Korea, you can find different kinds of sugar. But there are mainly two major types in the market -- “Regular” or White Sugar and Brown Sugar.

“Regular” or White Sugar, as it is known to consumers, is the sugar found in every home’s cupboard, and most commonly used in sweetening our morning cup of coffee, baking, and home food preparations. It is the sugar called for in most cookbook recipes. White sugar has had all of the naturally present molasses refined out. The fine crystals in white sugar are ideal for bulk handling and not susceptible to caking. So it is perfect for measuring, sprinkling onto food, and dissolving into drinks.

Brown sugar has a pleasurable flavor. The two types of brown sugar, Light and Dark, refer to the amount of molasses that is present. Dark Brown Sugar has a deeper color and stronger, rich full flavor than Light Brown Sugar.

The lighter types are generally used in baking, sauces and glazes, and in making butterscotch; while the darker types make it good for richer foods, like gingerbread, and other full-flavored foods.

White Sugar & Brown Sugar

Aside from the two main sugars, there's also Confectioners or Powdered Sugar, Muscovado or Barbados Sugar, and Liquid Sugar or Sugar Syrup, which can also be found at Korean supermarkets or groceries.

Confectioners or Powdered Sugar is a granulated sugar grounded to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets is the finest of the three and is used in icings, confections, and whipping cream. The other two types of powdered sugar are used by industrial bakers.

Muscovado Sugar or Barbados Sugar is a British specialty brown sugar. It is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than the brown sugar.

Liquid Sugar or Sugar Syrup is a white granulated sugar that has been dissolved in water before it is used. This type of sugar is often used in various Korean dishes, whose recipes require sweeteners or sugar to be dissolved.

ChoJang 초장 (Sweet & Spicy Chili Pepper Sauce)

ChoJang 초장 (Sweet & Spicy Chili Pepper Sauce)

Ingredients:

5 tbsp Red Pepper Paste (Gochujang)

2 tbsp Green Plum Syrup (Maesil Chung)

1 tbsp Sugar

2 tbsp Rice Vinegar

1 1/2 tsp Garlic, minced

1 tsp Asian Sesame Oil

Instructions:

In a small dish, combine all the ingredients together, and mix until well-blended.

(If sauce consistency is too thick, thin out with a little warm water.)

Use immediately; or store in an airtight container in the refrigerator.

Note:
This sauce goes well with all kinds of mixed rice dishes (bibimbap 비빔밥, hweh deopbap 회덮밥) or noodle dishes; and can also be used as a spicy salad dressing, vegetable dipping sauce, or jeon 전 (haemul pajeon 해물파전) dipping sauce.
This is also a great dipping sauce for hweh 회 (sashimi), as opposed to the standard soy-wasabi dipping sauce.

Korean Soy Sauce 한국 간장

Soy sauce (also called Soya Sauce) is one of the oldest condiments in the world. It is made from a fermented paste of boiled soybeans, wheat mixed with brine, and Aspergillus molds. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines.

Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or as a condiment. There are many kinds of soy sauce, and they vary through different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.

Here in Korea, you can find different kinds of soy sauce. But there are mainly two major types in the market; and they are categorized by use -- Regular Soy Sauce 진간장 (Jin-Gan-Jang) and Soup Soy Sauce 국간장 (Guk-Gan-Jang).

The Regular Soy Sauce is widely use in Korea; while Soup Soy Sauce is distinctive to Korean cuisine. It is naturally brewed from soy for a very long period of time and is mainly use for soups and side dishes, where salt alone can not give the deep flavor. They are saltier than the regular soy sauce, translucent and lighter in color, thus they don’t affect the overall color of the broth.

Regular Soy Sauce, however, is a blended soy sauce, mixed with naturally brewed and is chemically processed, with a short fermentation period of 3-7 days; It is dark and cloudier in color, less salty, and a little sweet. 

Aside from the two main soy sauces, there’s also Tasty Soy Sauce 맛간장 (Mat-Gan-Jang), Low-Salt Soy Sauce 저염간장 (Jeo-yum-Gan-Jang), Brewed Soy Sauce 양조간장 (Yang-Jo-Gan-Jang), and Braising Soy Sauce 조림간장 (Jo-Rim-Gan-Jang); which are all use in various Korean dishes.

Tasty Soy Sauce, is made by boiling regular soy sauce, with the addition of other flavorful ingredients (garlic, lemon, sugar, rice wine, kelp, or mushrooms).

Low-Salt Soy Sauce, as the name implies, is low in salt. So, it's a healthier option to cut down the sodium.

Brewed Soy Sauce is a good quality soy sauce. It is naturally brewed from soy, about 6-month fermentation process.

Braising Soy Sauce is darker, and is usually use in recipes which calls for braising or simmering vegetables or meats in thick soup or sauces. It is mostly tempered with some water or other liquids, such as anchovy or kelp stock when cooking. Rice wine and vinegar, and red pepper flakes or fermented chilies are usually added with the jorim soy sauce in a recipe, depending on the main ingredient.

Below are some facts about Regular Soy Sauce and Soup Soy Sauce:

(photo grabbed from CrazyKoreanCooking.com)

Personally, I stock our kitchen cupboard up with different kinds of soy sauce because most recipes don’t specify the type of soy sauce to use, and they can vary wildly in flavor, texture, and appearance. But I always have both the regular and soup soy sauce on hand.

Some Koreans mix soy sauce with rice and a bit of butter for a quick breakfast.

If I don't have time to cook, I too, make this sometimes for my husband. But instead of the typical soy sauce-rice-butter recipe, I mix soy sauce with rice and sunny-side-up egg, splash a hint of sesame oil, and sprinkle some roasted sesame seeds. It's really good!^^