Nutritious and Creamy Tofu Ssamjang (Korean Dipping Sauce)
Make Delicious Tofu Ssamjang that Pairs Perfectly with Rice
This recipe creates a wonderfully nutty and wholesome ssamjang by incorporating soft tofu, making it a fantastic accompaniment for ssam (lettuce wraps). It’s a nutritious and flavorful dish that enhances any meal. The tofu adds a delightful creaminess and makes the sauce even more satisfying, while the blend of fermented pastes provides a rich, savory depth. Perfect for adding a punch of flavor to your rice or wrapping in fresh greens.
Tofu Ssamjang Ingredients
- 300g Tofu (firm or medium-firm works well)
- 2-3 handfuls Dried Shiitake Mushrooms (approx. 15-20g)
- 1 Korean Green Chili (Cheongyang Pepper)
- 2 handfuls Green Onion (about 1/2 medium stalk)
- 2-3 Tbsp Cooking Oil
- 1/2 medium Onion
- 1 Tbsp Minced Garlic
- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Doenjang (Korean soybean paste)
- 1.5 Tbsp Honey (or corn syrup)
- 150ml Water
- 1.5 Tbsp Sesame Oil
Cooking Instructions
Step 1
Let’s prepare the vegetables that will add depth to the ssamjang. First, wash and peel half an onion, then chop it very finely, almost like mincing. Finely chopping the vegetables ensures they blend well into the sauce.
Step 2
Dried shiitake mushrooms are key to adding a rich umami flavor. Soak 2-3 handfuls (about 15-20g) of dried shiitake mushrooms in lukewarm water for about 10 minutes until softened. This rehydration process brings out their best texture and aroma.
Step 3
Once the mushrooms are rehydrated, rinse them under clean water to remove any grit. Gently squeeze out excess water, then chop them into bite-sized pieces. It’s good to leave them slightly chunky for a pleasant texture.
Step 4
For a touch of spiciness, finely chop 1 Korean green chili (Cheongyang pepper) after removing the stem. If you prefer more heat, feel free to adjust the amount.
Step 5
Prepare about half a medium stalk of green onion (roughly 2 handfuls). Wash both the white and green parts thoroughly, then chop them finely.
Step 6
The star ingredient is tofu! Prepare 300g of tofu (typically one standard package). Since we’ll be mashing the tofu as we cook, cut it into larger pieces, about 2-3 cm cubes, making it easier to mash later.
Step 7
Now, let’s start sautéing. Heat 2-3 tablespoons of cooking oil in a pot or deep pan over medium-high heat. Add the chopped green onions and cook until fragrant, creating ‘green onion oil.’ Be careful not to burn them.
Step 8
As the aroma of the green onion oil releases, add the minced onion and 1 tablespoon of minced garlic. Sauté until the onions become translucent and tender. This combination builds a deep, savory base.
Step 9
Add the rehydrated and chopped shiitake mushrooms and the chopped green chili. Stir-fry for another minute until everything is well combined. The chewy texture of the mushrooms and the mild heat from the chili will enhance the flavor.
Step 10
It’s time to add the core flavorings for the ssamjang. Stir in 4 tablespoons of doenjang, 4 tablespoons of gochujang, and 1.5 tablespoons of honey (or corn syrup). Cook for about 30 seconds, just to let the flavors meld. Avoid overcooking, as it can make the paste bitter.
Step 11
Once you start smelling the rich aroma of the sautéing pastes, add all the cubed tofu. Pour in 150ml of water. The tofu will simmer and soften in the sauce, adding a creamy texture.
Step 12
Now, mash the tofu while simmering the ssamjang. Using a spatula or spoon, gently press down on the tofu pieces to break them up as the mixture simmers over medium-low heat. Ensure the tofu is evenly distributed and creamy, not lumpy.
Step 13
When all the ingredients are cooked through and the ssamjang has thickened to your desired consistency, turn off the heat. Stir in 1.5 tablespoons of sesame oil for a final touch of nutty aroma and flavor. Mix well.
Step 14
Your delicious Tofu Ssamjang is complete! Its creamy texture and savory flavor, thanks to the added tofu, make it truly special. Serve it generously over warm rice or wrap it with fresh lettuce and other ssam vegetables for a delightful meal. Leftover ssamjang can be stored in the refrigerator.
