The Original Ssamjang Recipe
[Haechandle] Four Seasons Ssamjang
Haechandle invented Ssamjang back in 1983!
They've been selling it now for over three decades and it's become a mega-hit condiment in Korean cuisine.
Ssamjang tastes like a mix of doenjang and gochujang, with a slight kick of garlic. It works brilliantly as a dipping paste for fresh veggies, lettuce wraps and grilled meat. And best of all, its healthy! This specific brand is used in Korea BBQ restaurants all throughout Seoul. Hands down, the best Ssamajng in Korea!
- Original Ssamjang recipe
- Perfect dip for K-BBQ, fresh veggies and lettuce wraps
- Available in 500g
- Doenjang (53%), Wheat Flour, Korean Chili Paste
- Expiration period: 1 year
- Before opening, store in a cool, dry area
- After opening, store in refrigerator
What to Make
- Korean Ssam (Lettuce Wraps)
- Dip for Veggie Sticks (Carrots, Cucumber)
- Dipping Sauce for K-BBQ
About the Brand
- Haechandle has been specializing in fermenting traditional
pastes for the last 35 years! They use their famous
doenjang to make their Ssamjang paste.
How do I eat Ssamjang?
In Korean, Ssam means 'wrap' and jang mean 'paste'. And it's exactly what Ssamjang is - a paste for lettuce wraps.
Dip any fresh veggie stick (or a piece of meat) into Ssamjang and enjoy. Or make a Korean lettuce wrap: place a piece of lettuce in your hand, then grilled meat on top, followed by a scoop of rice and topped-off with a dab of Ssamjang. Bon Appetit!
No it's not. There is gluten in the form of wheat.
Yes, it does. After opening, store it in the refrigerator.
Yes, it's completely normal and safe to eat. The color will gradually turn darker as it ferments.
No additional prep needed. This paste tastes great straight out of the container. Eat with veggies or meats.
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About The Brand
Haechandle means a 'field full of sun' in Korean. The company has been making traditional Korean pastes for the last 35 years. They ferment their pastes in large open fields, underneath the sun. This brand is owned and managed by the large food conglomerate CJ Cheiljedang.