{"id":340,"date":"2015-09-25T09:15:01","date_gmt":"2015-09-25T13:15:01","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=340"},"modified":"2015-10-14T14:33:03","modified_gmt":"2015-10-14T18:33:03","slug":"ssamjang-korean-red-soy-paste","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/ssamjang-korean-red-soy-paste\/","title":{"rendered":"Ssamjang\u2014Korean Red Soy Paste"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-834\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/090618e1.jpg\" alt=\"090618e1\" width=\"500\" height=\"383\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/090618e1.jpg 450w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/090618e1-300x230.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p style=\"font-size: 10px;\">Ssamjang \/ Photo Credit: <a href=\"http:\/\/news.kukinews.com\/article\/view.asp?arcid=0921320850&amp;code=41172111&amp;gCode=eat\" target=\"_blank\">Youngjin.com via Kukinews<\/a><\/p>\n<p>As salsa\u00a0is to tacos and mayo sauce to sandwich wraps,<strong> ssamjang<\/strong> is an essential element in the\u00a0Korean equivalent, ssam, a vegetable leaf wrap containing rice, vegetables, and protein.\u00a0Ssamjang, Korean red soy paste adds a\u00a0salty, sweet, and even a touch of spicy flavor to ssam, in addition to the rich\u00a0umami flavor of fermented soy beans.<\/p>\n<div class=\"ingredients\">\n<h4>Ssamjang Recipe from PBS Cathlyn&#8217;s Korean Kitchen<\/h4>\n<h5 class=\"ingredients\">Ingredients<\/h5>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">2 tbsp doenjang<\/li>\n<li class=\"ingredient\">1 tbsp gochujang chilli paste<\/li>\n<li class=\"ingredient\">1 tbsp sesame oil<\/li>\n<li class=\"ingredient\">\u00bd tsp toasted sesame seeds<\/li>\n<li class=\"ingredient\">1 tsp freshly minced garlic<\/li>\n<li class=\"ingredient\">3 oz silken or soft tofu<\/li>\n<li class=\"ingredient\">1 tbsp chopped green onion<\/li>\n<li class=\"ingredient\">1 tbsp red pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h5 class=\"instructions\">Directions<\/h5>\n<ol class=\"instructions\">\n<li><span class=\"txt\">Mix all the ingredients together in a bowl.<\/span><\/li>\n<li><span class=\"txt\">Pour the contents in a small sauce pan or Korean clay pot and cook in medium low heat<\/span><\/li>\n<li><span class=\"txt\">Stir with a wooden spoon<\/span><\/li>\n<li><span class=\"txt\">Cover the lid and let it simmer in low heat for 15 minutes<\/span><\/li>\n<li><span class=\"txt\">Garnish with chopped green onions and chilli<\/span><\/li>\n<li><span class=\"txt\">Serve with steamed rice and a side of leafy green<\/span><\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.pbs.org\/food\/recipes\/ssamjang-savory-soybean-tofu-dipping-sauce\/\">View recipe on PBS Cathlyn&#8217;s Korean Kitchen<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ssamjang \/ Photo Credit: Youngjin.com via Kukinews As salsa\u00a0is to tacos and mayo sauce to sandwich wraps, ssamjang is an essential element in the\u00a0Korean equivalent, ssam, a vegetable leaf wrap containing rice, vegetables, and protein.\u00a0Ssamjang, Korean red soy paste adds a\u00a0salty, sweet, and even a touch of spicy flavor to ssam, in addition to the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false},"categories":[1,4,8],"tags":[255,110,305,304,109,254,291,310,154,307,306,301,61,302,300,303,152,49,85],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/340"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=340"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/340\/revisions"}],"predecessor-version":[{"id":1129,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/340\/revisions\/1129"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/834"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=340"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}