Healthy Tofu & Tuna Ssamjang (Dipping Sauce)
Easy & Delicious Diet Ssamjang: A Recipe Inspired by ‘Pungja’
This summer, I decided to make a light and healthy diet-friendly ssamjang! It’s perfect for when you’re craving something delicious but want to eat healthily. ^^
Main Ingredients- 1 can (250g) Tuna
- 1/2 Onion
- 2 Cheongyang Peppers (or similar spicy green chili peppers)
- 1/2 block (approx. 150g) Tofu
Seasoning- 3 Tbsp Ssamjang (Korean soybean paste)
- 2 Tbsp Jo-cheong (rice syrup) (or corn syrup/oligodang)
- 2 Tbsp Perilla Oil (or sesame oil)
- 3 Tbsp Ssamjang (Korean soybean paste)
- 2 Tbsp Jo-cheong (rice syrup) (or corn syrup/oligodang)
- 2 Tbsp Perilla Oil (or sesame oil)
Cooking Instructions
Step 1
First, thoroughly drain the oil from the canned tuna. You can open the can and gently press the tuna to squeeze out the oil, or use your hands. Removing the excess oil results in a cleaner flavor for the ssamjang. ^^
Step 2
Next, press out the excess water from the half block of tofu. You can do this by wrapping it in paper towels or a clean cloth (like gauze or even a baby handkerchief, as I did!). Squeeze it firmly, or place a weight on top to press out the moisture. This step is crucial for a good texture. I used a clean baby cloth I had at home. ㅎㅎ
Step 3
Finely mince the Cheongyang peppers. If you prefer less spice, you can remove the seeds before mincing. For a spicier kick, leave the seeds in. This adds a pleasant heat to the sauce.
Step 4
Finely dice half an onion. Adding diced onion provides a delightful crunch and sweetness to the ssamjang, enhancing its overall flavor and texture. I really enjoy the texture it adds! ^^
Step 5
In a bowl, combine the pressed tofu, minced onion, and minced chili peppers. Gently mash or mix them together so they are well incorporated and there are no large clumps.
Step 6
Now, add the ssamjang. You can use your favorite store-bought ssamjang, or homemade if you have it. I used a delicious barley ssamjang made by my mom, but any kind will work well. (The original recipe mentioned barley ssamjang.)
Step 7
Add 2 tablespoons of perilla oil (or sesame oil) for a rich, nutty flavor. The aromatic quality of perilla oil really complements the ssamjang beautifully.
Step 8
For a touch of sweetness, stir in 2 tablespoons of jo-cheong (rice syrup). You can substitute this with corn syrup or oligodang if preferred. Adjust the sweetness to your liking. I used jo-cheong for a healthier option. ^^
Step 9
Mix everything together thoroughly with a spatula or spoon until well combined. If the mixture seems too thick, you can add a little more perilla oil. This tofu and tuna ssamjang is delicious served wrapped in fresh lettuce, perilla leaves, or steamed cabbage. Enjoy a healthy and tasty meal! ^^
