Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm.
Ssämjang—a spicy fermented bean paste sold in Korean markets—is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of denjang (Korea's funkier answer to Japanese miso) and kochujang, a spicy chile paste.
Anyway, rather than just thinning out the ssämjang with oil or water as is most commonly done, we've allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.
Recipe information
Yield
Makes 1 cup
Ingredients
1 tablespoon ssämjang (fermented bean and chile paste)
1/2 tablespoon kochujang (chile paste)
1/4 cup sherry vinegar
1/4 cup grapeseed or other neutral oil
Preparation
Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.
Reprinted with permission from Momofuku by David Chang and Peter Meehan, © 2009 by David Chang and Peter Meehan. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
David Chang is the chef and owner of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City. He has been honored with many awards, including Food & Wine's Best Chef 2006, Bon Appettit's Best Chef of the Year 2007, one of GQ's Men of the Year 2007, and James Beard Awards for Rising Star Chef 2007 and Best Chef New York City 2008. "Momofuku" is his first book.
Peter Meehan is a food writer who has written for the New York Times and has collaborated on several books.
