So what do I do with these? Bought them cheap and have no idea what they are. Used to live in Africa, so aren’t afraid of spicy foods. No recipes with fish or shellfish due to allergies.
So what do I do with these? Bought them cheap and have no idea what they are. Used to live in Africa, so aren’t afraid of spicy foods. No recipes with fish or shellfish due to allergies.
by Gurkanna
6 Comments
curryp4n
Ssamjang (green container) is mostly used for bbq.
Dwejang (brown) is used for soups, stews, and braises. You can just dwejang to make ssamjang.
You can substitute sweet, mild, mini-peppers or any pepper of your choice(if you can’t access a Korean market) and you can get the maesil on Amazon or other online vendors.
I like to make the paste and refrigerate it and mix with the peppers right before the meal. Great side dish.
The green tub can be used like a dipping sauce with plain grilled or cooked meats or vegetables.
This is my favorite recipe for daengjang (it’s what’s in the brown tub) jjigae (stew-like soup). https://mykoreankitchen.com/doenjang-jjigae/ What makes this recipe so good is that in addition to the paste from the brown tub, you also add in some from the green tub, ssamjang. Really kicks up the flavor of the soup. You do not have to use rice water. Plain water is fine. You do not have to add gochugaru if you do not have any around. You can add a smidge more of the ssamjang instead.
zombiemind8
The brown is used for stews and for marinades. The green is most often used as a condiment.
6 Comments
Ssamjang (green container) is mostly used for bbq.
Dwejang (brown) is used for soups, stews, and braises. You can just dwejang to make ssamjang.
You can make dwejang jjigae
A great recipe for the doenjang(on the right):
[https://www.koreanbapsang.com/gochu-doenjang-muchim/](https://www.koreanbapsang.com/gochu-doenjang-muchim/)
You can substitute sweet, mild, mini-peppers or any pepper of your choice(if you can’t access a Korean market) and you can get the maesil on Amazon or other online vendors.
I like to make the paste and refrigerate it and mix with the peppers right before the meal. Great side dish.
Please be careful with Korean sauces and condiments because they often contain fish sauce or [saeujeot](https://www.google.com/search?client=safari&sca_esv=46a96e68a6d55bfc&sca_upv=1&hl=en-us&q=saeujeot&uds=ADvngMjOfaSrNC2thZQzcNTI5fuXsXSw4Vi81XstTk3PK-usvZFzmN5Uaw26RVqNQ5jsicCn_51gAOS7dNoTJEjmt9TyySXN-3wM0_nyGrqC0nd3N39Yp_9dywXhaHMb1rcXPgwKBXw0wq478lLgiAiSSy1_e_3nEGOq4vVscpspz3VCFpXzgfIUO67zWV6Xmw4J2AN2Il68753LPQPbKcNt8E28umV4QzI0rdG0OR3CRXxNuFZJ5YTFkjjbrp7colMv4S1kNjeSFfBLn9xWxyQOPoiQJZJztSJ-opZB5PKim6j98K-WLGKvL_G9HeMaJi6IMeRNy4Qt&udm=2&prmd=isvnmbtz&sa=X&ved=2ahUKEwik2v_okIyGAxVHUjABHfQzBE4QtKgLegQIEBAB&biw=430&bih=739&dpr=3).
Eat with pork belly bbq!
The green tub can be used like a dipping sauce with plain grilled or cooked meats or vegetables.
This is my favorite recipe for daengjang (it’s what’s in the brown tub) jjigae (stew-like soup). https://mykoreankitchen.com/doenjang-jjigae/ What makes this recipe so good is that in addition to the paste from the brown tub, you also add in some from the green tub, ssamjang. Really kicks up the flavor of the soup. You do not have to use rice water. Plain water is fine. You do not have to add gochugaru if you do not have any around. You can add a smidge more of the ssamjang instead.
The brown is used for stews and for marinades. The green is most often used as a condiment.