Main ingredients 🥩
pork belly or thick-cut pork bellyscalliononionminced garlicjin ganjangssamjangtomato saucesugarscallions
Striker Chef's Tomato Ssamjang All-Purpose Sauce
A high-end spicy sauce-style sauce that boasts deep umami by simmering vegetables, ssamjang, and tomato sauce in pork belly oil.
🙋 Recommended for
- ⭐ Those who want a special sauce to accompany meat dishes like pork belly at camping or parties.
- ⭐ Those who want to make a batch and use it as a cheat key for various dishes like bibimbap or rice bowls.
Ingredients needed 🛒4 servings
- pork belly or thick-cut pork belly 300g
- scallion 1 stalk
- onion 1
- minced garlic 2 tbsp
- jin ganjang 2 tbsp
- ssamjang 5 tbsp
- tomato sauce 1 cup
- sugar 1 tbsp
- scallions a little
Recipe 🍳
- First, finely chop the fatty parts of the pork belly and put them in a cold pan. Cook over low heat until enough pork fat renders out.
- Cut the remaining lean meat into bite-sized pieces to preserve texture, and set aside.
- In the pan with rendered pork fat, add minced scallion, minced onion, and minced garlic. Sauté until the vegetables are fragrant and wilted.
- Pour jin ganjang along the edge of the pan and let it sizzle, then add 5 tbsp of ssamjang and 1 cup of tomato sauce, stirring to combine.
- Add the seared meat pieces (which have been cooked separately until golden brown with Maillard reaction) to the sauce. Add sugar and simmer over medium-low heat for about 1 hour until thickened and glossy.
- First fry the pork belly fat to render oil, and set aside the lean meat.
- Sauté scallion, onion, and garlic in the oil, then mix in soy sauce, ssamjang, and tomato sauce.
- Add the golden-brown seared meat and sugar to the sauce, and simmer over low heat for 1 hour to finish.
Cooking tips 💡
- Instead of using flour to artificially thicken, slowly evaporate the moisture from the meat and vegetables to achieve a smooth and rich flavor.
- Enjoy the finished sauce warm over rice as a rice bowl, or chill and use as a substitute for ssamjang on bossam or jokbal for a unique taste.
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