Vegan Ssamjang

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Finely mince the garlic cloves and chop the onion into very small pieces.

   Ongeveer 3 min

   Tip van de kok: For the best texture and flavor distribution, ensure the garlic and onion are minced as finely as possible, almost to a paste.

2. 2

   In a medium mixing bowl, combine the gochujang, doenjang, minced garlic, chopped onion, sesame oil, toasted sesame seeds, and maple syrup.

   Ongeveer 2 min

3. 3

   Stir all the ingredients thoroughly with a spoon, mixing until they are well combined and the mixture appears smooth and uniform.

   Ongeveer 3 min

   Tip van de kok: Continue mixing until no large lumps of the gochujang or doenjang remain, ensuring a consistent texture throughout the ssamjang.

4. 4

   Assess the consistency of the ssamjang; if it appears too thick for your preference, gradually add the water, one teaspoon at a time, stirring well after each addition until the desired spreadable consistency is achieved.

   Ongeveer 1 min

   Tip van de kok: The optimal amount of water can vary based on the brand and thickness of your gochujang and doenjang. Start with a small amount and add more as needed.

5. 5

   If using, finely chop the fresh green chili and stir it into the ssamjang for an additional layer of fresh heat.

   Ongeveer 1 min

   Tip van de kok: Remove the seeds and membranes from the chili for a milder spice level, or leave them in for a more intense kick.

6. 6

   Cover the bowl tightly with plastic wrap or transfer the ssamjang to an airtight container, then refrigerate for at least 30 minutes to allow the flavors to fully meld and deepen.

   Ongeveer 30 min

   Tip van de kok: Chilling the ssamjang not only enhances its flavor profile but also allows the textures to settle, resulting in a more cohesive and delicious condiment.