Aha Bujang's Ureong Ssamjang

Cooking tips 💡

• Thoroughly stir-frying the doenjang and gochujang in oil first removes any raw, pasty taste and brings out a rich, nutty flavor.
• Freshwater snails and shrimp become tough if cooked too long, so add them at the final stage and cook only briefly.
• The ssamjang thickens as it cools, so when removing from the heat, leave it slightly looser with a little liquid remaining.

Recommended for 🙋

• ⭐Those who want to make a savory, appetite-boosting ssambap at home with fresh greens.
• ⭐Those looking for a restaurant-style ureong ssamjang recipe that is not too salty and is rich in umami.