Spring Greens Ssamjang (Flavorful Dipping Sauce)
Spring Greens Ssamjang (Flavorful Dipping Sauce)
Spring Greens Recipe Part 3: Making a Savory Dipping Sauce with Stone Dropwort and Korean Wild Chives!
We’ve made a delicious dipping sauce using wild chives and stone dropwort! This aromatic ssamjang is packed with fresh spring flavors.
Ingredients- 30g Korean Wild Chives (for aromatic flavor)
- 50g Stone Dropwort (for crisp texture and subtle aroma)
- 1/2 Onion (finely chopped, adds sweetness)
- 3 Tbsp Chopped Scallions (adds depth to the stir-fry)
- 1 Cheongyang Pepper (optional, for a spicy kick; deseed and mince finely)
- 1 Can Tuna (drained of excess oil)
- 4 Tbsp Doenjang (Korean fermented soybean paste)
- 4 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Water (for adjusting consistency)
- 2 Tbsp Red Pepper Flakes (for color and heat)
- 2 Tbsp Sugar (balances the savory and spicy notes)
- 1 Tbsp Perilla Oil (for finishing aroma and richness)
Cooking Instructions
Step 1
To bring out the fresh spring flavors, prepare the Korean wild chives and stone dropwort. Soak them in water with 2 tablespoons of vinegar for a short while to remove any impurities, then rinse them under running water a couple of times. Gently pat them dry. This step ensures the greens are clean and vibrant.
Step 2
Now, let’s create a delicious base for the ssamjang. Lightly grease a pan with the oil from the tuna (or use cooking oil) and add the chopped scallions. Sauté over medium-low heat until fragrant, about 2-3 minutes. The sweet aroma of the scallions is key here.
Step 3
Once the scallions are fragrant, add the finely chopped onion to the pan. Continue to sauté until the onions become translucent and start to release their natural sweetness. This will add a lovely depth to the ssamjang.
Step 4
When the onions are softened, stir in the doenjang (4 Tbsp), gochujang (4 Tbsp), and water (6 Tbsp). Stir well to combine all ingredients and cook over medium heat, stirring occasionally to prevent sticking. Let it simmer gently to meld the flavors.
Step 5
As the sauce begins to thicken slightly and bubble, add the red pepper flakes (2 Tbsp) and sugar (2 Tbsp). Continue to cook, stirring constantly, allowing the spices and sugar to dissolve and integrate into the sauce, creating a balanced flavor profile.
Step 6
Once the red pepper flakes and sugar are well incorporated, it’s time to add the fresh spring greens. Finely mince the cheongyang pepper (if using) and add it to the pan. Add the chopped Korean wild chives and stone dropwort. Finally, add the drained tuna. Stir gently to combine everything evenly.
Step 7
For the finishing touch, drizzle in the fragrant perilla oil (1 Tbsp). Stir to incorporate the nutty aroma and richness. Let it simmer for another minute to allow the flavors to fully meld. Your delicious spring greens ssamjang is almost ready!
Step 8
Voila! Your fragrant spring greens ssamjang is complete. It looks as good as it tastes, ready to elevate your meals!
Step 9
This homemade ssamjang is incredibly versatile! Enjoy it wrapped in fresh lettuce or perilla leaves for a burst of spring flavor. It’s also fantastic spread on crispy roasted seaweed (gim). For a quick and satisfying meal, simply mix it with a bowl of warm rice. Enjoy the taste of spring!
