Hello There!
SSAMJANG recipe updated + more info!
Ssamjang is one of my oldest posts (2011, can you believe it??) and I have been meaning to update this recipe and finally got to do it! And I have to say, I have come a long way in terms of developing recipes but then I was also pleasantly surprised that my 10 year old recipe is still very good!!
But hey, my photography skills definitely needed some improvement! See below for my old vs lates photograph! LOL.
Ssamjang is probably one of the most foundational condiment in Korean cooking and although you can easily buy a tub from the store, I love making my own version at home because I know what goes in it and you can also control the level of saltiness, etc.
It's also a great way to use my homemade gochujang so I love making it my own at home.
When I do make it, I usually make a big batch without the tofu which makes it last much longer in the fridge (for weeks to even months) and then I add tofu crumbles when we are ready to eat.
Adding tofu crumbles is a new thing I added to the recipe (I did mention it before) which greatly reduces the saltiness.
I am going to send out a quick one today because I'm a little overwhelmed with life these last couple weeks and really need to get this out sooner than later.
Stay safe and healthy everyone!
XOXO ❤️,
JinJoo
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