Sweet Pumpkin & Walnut Ssamjang & Tofu Ssamjang
Sweet Pumpkin & Walnut Ssamjang & Tofu Ssamjang
Two Healthy Vegan, Low-Sodium Ssamjang Recipes: Pumpkin Walnut Ssamjang & Tofu Ssamjang
Discover two delicious vegan and low-sodium ssamjang (Korean dipping paste) recipes that are a healthier alternative to traditional, saltier versions. The Pumpkin Walnut Ssamjang offers a delightful balance of sweet and savory with the nutty crunch of walnuts, making it incredibly addictive. The Tofu Ssamjang is a high-protein, mildly spicy option that’s perfect for everyone. Elevate your wraps (ssam) with these nutritious and flavorful pastes, which also make for a wonderful side dish.
Pumpkin Walnut Ssamjang Ingredients- 2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (fermented chili paste)
- 1 Tbsp Minced Garlic
- 4-5 Tbsp Steamed & Mashed Pumpkin
- 3 Walnuts, finely chopped
Tofu Ssamjang Ingredients- 2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (fermented chili paste)
- 1 Tbsp Minced Garlic
- 1/2 tsp Sesame Oil
- 70-80g Tofu
- Chopped Green Chili Peppers (or Scallions) to taste
- 1 tsp Gochugaru (red pepper flakes)
- 2 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (fermented chili paste)
- 1 Tbsp Minced Garlic
- 1/2 tsp Sesame Oil
- 70-80g Tofu
- Chopped Green Chili Peppers (or Scallions) to taste
- 1 tsp Gochugaru (red pepper flakes)
Cooking Instructions
Step 1
Prepare the Basic Ssamjang Base: In a bowl, combine 2 Tbsp of doenjang, 1 Tbsp of gochujang, and 1 Tbsp of minced garlic. Mix them thoroughly until smooth. This 2:1:1 ratio forms the core of both ssamjang varieties.
Step 2
Gather Ingredients for Pumpkin Walnut Ssamjang: Add 4-5 Tbsp of steamed and mashed pumpkin to the basic ssamjang base. Also, add 3 finely chopped walnuts. Adjust the amount of pumpkin to achieve your desired sweetness level.
Step 3
Complete the Pumpkin Walnut Ssamjang: Mix the basic ssamjang base, mashed pumpkin, and chopped walnuts together until well combined. This creates a wonderfully addictive paste with a natural sweet-savory flavor and the satisfying texture of walnuts.
Step 4
Prepare Tofu for Tofu Ssamjang: Take 70-80g of tofu and briefly blanch it in boiling water. After blanching, drain it thoroughly and pat it dry with paper towels. This step helps to remove any raw tofu smell and control the paste’s consistency.
Step 5
Mash the Tofu: Using a spoon or fork, coarsely mash the blanched tofu. Avoid making it too smooth; leaving some small lumps will enhance the texture.
Step 6
Assemble Tofu Ssamjang Ingredients: Prepare the mashed tofu, the basic ssamjang base (doenjang, gochujang, garlic), chopped green chili peppers (or scallions), and 1 tsp of gochugaru. A good starting ratio for tofu to the basic ssamjang base is 3:1 or 4:1, which you can adjust to your preference.
Step 7
Finish the Tofu Ssamjang: Combine the mashed tofu, basic ssamjang base, chopped chili peppers (or scallions), and gochugaru in a bowl. Mix everything well. This results in a high-protein, low-sodium, and mildly spicy ssamjang. Make a generous batch, as it can also be used as a base for doenjang jjigae (fermented soybean paste stew)!
Step 8
Present the Two Vegan Low-Sodium Ssamjangs: Your delicious Pumpkin Walnut Ssamjang and Tofu Ssamjang are now ready!
Step 9
Serving Suggestions: Enjoy these ssamjangs with fresh leafy greens and a bowl of warm rice for the perfect wrap experience. They also work wonderfully as a standalone side dish. Savor these healthy and flavorful pastes that will delight your taste buds and nourish your body!
