Rich Umami Galchi-sokjeot Ssamjang (Fermented Fish Gut Paste Dip)
Rich Umami Galchi-sokjeot Ssamjang (Fermented Fish Gut Paste Dip)
How to Make Delicious Galchi-sokjeot Ssamjang at Home
I’ve been really enjoying making ssam (lettuce wraps) lately! The key to a great ssam is the ssamjang (dipping paste), and this Galchi-sokjeot Ssamjang is truly delicious. Let’s make this special Galchi-sokjeot Ssamjang today.
Ingredients- 4 Tbsp Galchi-sokjeot (fermented hairtail guts paste)
- 1/4 Onion
- 1 Cheongyang pepper (spicy Korean chili pepper)
- 1/2 Tbsp Sesame oil
- 1 tsp Plum extract (maesilcheong)
- 1/2 Tbsp Sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the ssamjang. Wash the Cheongyang pepper and onion thoroughly, pat them dry, and then mince them very finely. Finely mincing the vegetables will result in a smoother texture for the ssamjang and help the ingredients meld together beautifully.
Step 2
Prepare the star ingredient of this dish: Galchi-sokjeot. Measure out 4 tablespoons of well-fermented Galchi-sokjeot that has a deep umami flavor without any fishiness. You can adjust the amount based on the saltiness of your Galchi-sokjeot.
Step 3
Get a bowl ready to mix all the delicious ingredients. Add the 4 tablespoons of Galchi-sokjeot to the bowl, followed by the finely minced onion and Cheongyang pepper. Finally, drizzle in half a tablespoon of sesame oil for a nutty aroma.
Step 4
Add the seasonings that will elevate the flavor of the ssamjang. Add 1 teaspoon of plum extract for a touch of sweetness and tang, and then sprinkle in half a tablespoon of sesame seeds for added nuttiness and texture.
Step 5
Using a spatula or spoon, stir everything together thoroughly until well combined. It’s important to mix well so that the ssamjang ingredients break down smoothly and don’t remain clumpy. Your delicious Galchi-sokjeot Ssamjang is now ready! Serve it in the desired amount alongside fresh lettuce and other ssam vegetables.
