Lunch: Ssäm Sauce
Recipe by David Chang and Peter Meehan 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
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
Instructions
Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
