Savory and Nutty Tofu Ssamjang
Savory and Nutty Tofu Ssamjang
Healthy Tofu Ssamjang Recipe to Enjoy with Crisp Wraps
Thanks to the light and savory tofu ssamjang, the fresh wrap vegetables taste even crisper and nuttier. It feels like you’ve prepared a healthy meal, offering a sense of fullness and satisfaction.
Main Ingredients- 1 pack fresh wrap vegetables (using a variety is recommended)
- 80g firm tofu (pot or stew type both work)
- 1/2 onion (small size)
- 1/5 zucchini (choose fresh and firm ones)
- 1 Korean green chili pepper (for a crisp texture and aroma)
- 1 piece dried kelp (for broth or small pieces)
Seasoning Ingredients- 2 Tbsp Mir-hyang (or cooking wine)
- 1 Tbsp minced garlic
- 3 Tbsp Doenjang (soybean paste) (homemade or store-bought)
- 2 Tbsp perilla oil (for a nutty flavor)
- A pinch of toasted sesame seeds (for garnish)
- 2 Tbsp Mir-hyang (or cooking wine)
- 1 Tbsp minced garlic
- 3 Tbsp Doenjang (soybean paste) (homemade or store-bought)
- 2 Tbsp perilla oil (for a nutty flavor)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash the fresh wrap vegetables thoroughly under running water. Drain them well on a colander to remove excess moisture. Leftover water can dilute the ssamjang.
Step 2
Prepare 80g of tofu (about 1/4 block), half of a small onion, 1/5 of a zucchini, and 1 Korean green chili pepper. The amounts can be adjusted to your preference.
Step 3
Finely mince the prepared tofu, onion, and zucchini. Mincing with a knife will retain a better texture compared to using a blender, making the ssamjang more flavorful. Place the minced ingredients into a pot.
Step 4
Trim the stems off the Korean green chili peppers, remove the seeds, and then thinly slice them, similar to the other vegetables. Slicing them too thick might affect the smooth texture of the ssamjang.
Step 5
In a small pot, combine 4 Tbsp water, 2 Tbsp Mir-hyang (or cooking wine), and 1 Tbsp minced garlic. Add the piece of dried kelp for broth. Dissolve 3 Tbsp of Doenjang (soybean paste) into the mixture. Be careful not to overcook the doenjang, as it can develop a bitter taste; adding it towards the end is preferable.
Step 6
Place the pot over medium heat and simmer, stirring occasionally, until the ingredients are well combined and the sauce thickens slightly. Cook for about 3-5 minutes, or until the liquid has reduced and the ingredients are tender. Remove the dried kelp before proceeding.
Step 7
Once the ssamjang has reduced slightly, add the thinly sliced Korean green chili peppers and mix well. The crispness of the peppers will add a delightful texture to the ssamjang.
Step 8
Turn off the heat. Stir in 2 Tbsp of perilla oil for a nutty aroma and a pinch of toasted sesame seeds. Your delicious tofu ssamjang is now ready! Enjoy it with your prepared wrap vegetables.
