Solo Cooking God's Tuna Ssamjang
An addictively rich, thick soy-paste-style ssamjang made by stir-frying minced vegetables in tuna oil, then simmering with equal parts doenjang and gochujang and folding in canned tuna.
Ingredients needed 2 servings
Recipe
Cooking tips
- The generous amount of diced onion releases a subtle, deep sweetness as it reduces, so add only a small amount of sugar mainly to balance the acidity.
- Make it ahead and store in the refrigerator; it’s perfect to mix into hot rice like a thick jang-jorim or to use as a deep flavor base for dishes like kimchi jjigae.
Recommended for
- Those who want a secret-weapon ssamjang to elevate lettuce or cabbage wraps with rich savoriness and nutty depth, even without any meat.
- Those looking for an ultimate addictive side dish and all-purpose seasoning sauce to pile generously over plain rice and mix together during seasons when appetite is low.
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