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91 recipes found.

A bottle of ssanghwa-tang and brown sugar completely block the gamey smell, adding chewiness and deep color to create a premium bossam dish.

A rich, savory restaurant-style doenjang jjigae made by sautéing doenjang, ssamjang, and gochujang in oil to develop deep umami flavor.

Chef Lee Won-il's signature recipe, a special steamed dish combining tender pork and sweet cabbage with the deep flavor of ssamjang.

Chuncheon chicken galbi made by marinating chicken thigh meat and rice cakes in a savory onion marinade, then stir-frying with cabbage, sweet potatoes, and other vegetables for a spicy-sweet flavor.

A supremely tender bossam made by scoring pork belly and vegetables, grilling them to enhance umami, then simmering them in ssamjang and milk.

Dice leftover samgyeopsal finely, pan-fry until crispy, then stir-fry gochujang and ssamjang in pork fat before boiling with rice and tofu into a thick, hearty doenjang jjigae-style rice stew.

A super simple Spam stew recipe tailored for students living alone, easily made without worrying about seasoning thanks to the golden 2:1 ratio of ssamjang and doenjang.

A luxurious gimbap made by wrapping grilled pork belly and ssam vegetables in rice, then encasing it in thinly pounded pork loin and deep-frying it whole.

A ramen that perfectly recreates the rich, savory flavor of traditional potato soup by adding pork belly, ssamjang, and perilla seed powder to sari gomtang ramen.

A versatile meat ssamjang that eases weekly side dish worries by using affordable ground pork shoulder and curry powder.

A rich and savory doenjang jjigae with chadolbawi fat, scallions, and doenjang, enhanced with ssamjang for a restaurant-style flavor.

A soybean paste stew made without separate dried anchovy stock, where pork belly is stir-fried with soybean paste and ssamjang to create a rich, savory broth reminiscent of a barbecue restaurant.