Savory Tofu Ssamjang (Tofu Dipping Sauce for Wraps)
A savory ssamjang made by stir-frying mashed tofu and vegetables with doenjang and simmering it gently so it is not overly salty.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a soft, mild ssamjang made by stir-frying mashed tofu and vegetables, pouring in anchovy broth, and simmering it until slightly thickened. It can be made in about 20 minutes and tones down the saltiness of doenjang for a clean, savory flavor. It pairs wonderfully with lightly steamed tender pumpkin leaves or fresh leafy wrap vegetables.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pumpkin leaves
- Bowl of cooked rice
Ssamjang Ingredients
- Anchovy broth5 tbsp
- Doenjang (Korean soybean paste)2 tbsp
- Tofu70 g
- Squash2 tbsp
- Onion2 tbsp
- Cheongyang chili pepper (hot green chili)1 tbsp
- Red chili pepper1 tbsp
- Garlic1 tsp
- Sugar0.5 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds
- Snap the end of the pumpkin leaf stem and pull downward to peel away the stringy fibers; repeating this a few times makes tough leaves tender.
- Homemade doenjang can be very salty, so you can mix it half-and-half with store-bought doenjang.
Steps
Snap the pumpkin leaf stem and pull downward, and you will see stringy fibers peel off.
Repeating this a few times makes tough pumpkin leaves tender.
Today's pumpkin leaves are very tender, so there was hardly anything to trim.
Pour water into a pot, set a steamer trivet inside, and steam the pumpkin leaves.
Because the leaves are thin, there is no need to boil them; just steam them like this for 1-2 minutes.
Drain the water and let them cool.
Homemade doenjang can be quite salty, so you can mix it half-and-half with store-bought doenjang.
Here are the doenjang, mashed tofu, and finely chopped squash, onion, Cheongyang chili pepper, and red chili pepper.
It is also delicious if you add minced meat.
Today I kept it clean and used only vegetables. It is delicious with just this.
Drizzle toasted sesame oil in a pan, add the tofu and doenjang, and stir-fry.
Once the doenjang and tofu are well blended...
Add all of the squash, onion, and chili peppers and stir-fry.
Once the squash is somewhat cooked, pour in the anchovy broth, add the garlic and sugar, and simmer over low heat.
When it reaches the right thickness, remove it from the heat.
Here is the finished tofu ssamjang.
If you chop up some nuts and add them, it gives a nice chewy crunch that kids will love too.
You can also add more tofu and vegetables to make it even less salty.
It is also delicious wrapped with other vegetables using this ssamjang.
It has been a while since I had pumpkin leaf wraps.
I emptied a whole bowl of rice in no time.
Have a wonderful day today as well.
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Written by: Ppunwife http://blog.naver.com/ppunwife/140043297891
Ppunwife's tips
- It is also delicious if you add minced meat.
- Adding finely chopped nuts provides a nice texture that kids will also enjoy.
- You can also add more tofu and vegetables to stir-fry it so it is less salty.
FAQ
How can I adjust the taste if my homemade doenjang is too salty?
Homemade doenjang can have a strong saltiness, so it is a good idea to mix it half-and-half with store-bought doenjang.
How long should I steam the pumpkin leaves?
Because pumpkin leaves are thin, lightly steaming them on a steamer rack in a pot for just 1 to 2 minutes and then letting them cool is plenty.
Can I add other ingredients besides vegetables?
Adding minced meat or finely chopped nuts adds a pleasant chewy texture and a nutty, savory flavor.
