Delicious Tuna Ssam-bap
Delicious Tuna Ssam-bap
Master Chef Baek Jong-won’s Tuna Ssam-jang Recipe for Amazing Tuna Ssam-bap
While organizing receipts from my household ledger, I realized my husband and I weren’t eating nearly enough vegetables. I thought about incorporating more greens into our diet, but raw vegetables can be quite bland. That’s when I discovered this fantastic Tuna Ssam-jang (a savory soybean paste dip), a brilliant way to make eating vegetables enjoyable! This recipe will guide you to create a flavorful tuna ssam-jang that pairs perfectly with rice and fresh greens, making it a satisfying and healthy meal.
Tuna Ssam-jang Ingredients- 1 can (150g) Canned Tuna
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang Peppers)
- 2 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Gochujang (Red Pepper Paste)
- 1 Tbsp Gochugaru (Red Pepper Flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- A drizzle of Sesame Oil
Cooking Instructions
Step 1
First, prepare the vegetables for the ssam-jang. Finely mince the onion and the Korean green chilies. If you are using green onions, finely chop the white parts.
Step 2
Drain the oil from the canned tuna and set the tuna aside. Pour only the drained oil into a pot. Using the tuna’s own oil adds a wonderful depth of flavor.
Step 3
Add the chopped green onions to the pot and sauté over low heat until fragrant and slightly golden brown. This process creates a delicious ‘pa-gi-reum’ (scallion oil) that infuses the ssam-jang with aromatic notes. Sautéing until lightly browned will further enhance the flavor.
Step 4
Once the scallion oil is fragrant, add the minced onion and sauté until the onions become translucent. As the onions cook, their natural sweetness will develop, contributing to the savory complexity of the ssam-jang.
Step 5
Now it’s time to build the ssam-jang’s flavor. To the sautéed scallions and onions, add 2 Tbsp Doenjang, 2 Tbsp Gochujang, and 90ml of water. Then, incorporate 1 Tbsp Gochugaru, 1 Tbsp minced garlic, and 1/2 Tbsp sugar. Finally, add the drained tuna and the chopped green chilies, mixing everything well together.
Step 6
With all the ingredients combined, reduce the heat to medium-low and simmer until the ssam-jang thickens to your desired consistency. Stir occasionally to prevent it from sticking to the bottom of the pot.
Step 7
To finish, drizzle a bit of sesame oil over the ssam-jang and stir it in for a nutty aroma. Your delicious Tuna Ssam-jang, inspired by Chef Baek Jong-won, is now ready! It’s especially delightful when served warm right after making.
Step 8
You can enjoy this tuna ssam-jang simply by wrapping it in fresh lettuce leaves. However, for an even more satisfying ssam-bap experience, try this: in a bowl, gently mix warm cooked rice with a pinch of toasted sesame seeds, salt, and a drizzle of sesame oil. Form the seasoned rice into bite-sized balls. Place a rice ball onto your chosen lettuce wrap, top generously with the tuna ssam-jang, and enjoy the wonderful harmony of flavors and textures!
