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91 recipes found.

Sauté gochujang and ssamjang in oil to create a base, then simmer frozen dumplings until thick and hearty—this comforting rice dish fills you up on cold days.

A deeply savory and rich-tasting kimchi jjigae enhanced with store-bought beef bone broth and one spoon of secret seasoning—ssamjang—for an irresistible umami flavor.

Thinly shaved pork belly marinated in a smoky seasoning, then torched over direct fire to maximize charred aroma and savory oil flavor, creating a jeyuk duruchigi.

A sweet and spicy side dish made by simmering potatoes, zucchini, and boiled pork in a rich sauce of gochujang and ssamjang until the sauce is nearly absorbed.

A noodle dish quickly stir-fried with udon noodles and ssamjang, the soul seasoning of Koreans, in the oil rendered from green onions and smoked duck, delivering a savory and umami-rich flavor.

Sliced pork belly stir-fried with gochujang and ssamjang, then simmered with tofu and rice in a single pan to create a rich, savory jjagglipbap.

A super simple pork belly and bean sprout bulgogi using ssamjang as a base instead of gochujang, creating a less spicy and savory umami flavor.

A finger food perilla leaf ssam bap made by rolling soft, blanched perilla leaves around a savory, non-salty stir-fried ssamjang with tofu and peanuts.

An upgraded ssamjang that maximizes flavor and texture by simply mincing crunchy onion and spicy cheongyang chili pepper into store-bought ssamjang.

A Korean barbecue restaurant-style doenjang sulbap, simmered down with beef and a golden ratio of doenjang, ssamjang, and gochujang seasonings mixed into rice.

A versatile tuna ssamjang made by stir-frying ssamjang and tuna in scallion and onion oil, savory and slightly spicy.

A dish featuring tender and moist pan-seared pork steak served with a unique special sauce made from ssamjang and heavy cream.