Nutritious and Low-Sodium Ssamjang
Healthy Diet Ssamjang: Reduced Salt, Full of Nutrients!
Concerned about weight gain during these times? As the weather heats up, we’ve crafted a diet-friendly ssamjang perfect for enjoying with fresh wraps. This recipe reduces calories and saltiness while packing in essential nutrients.
Main Ingredients
- 1 block Tofu (approx. 300g)
- 2 cans Tuna (small size, drained)
- 200g Cabbage
- 1 Onion (medium)
- 1/2 Green Onion
- 1 small can Black Olives (drained)
- 60g Almond Flour
Seasoning
- 4-5 Tbsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 4-5 Tbsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, thoroughly drain all the oil from the tuna cans. For the tofu, press out as much water as possible using a cheesecloth or paper towels, then mash it with a fork or your hands. Finely mince the cabbage. It’s helpful to mince the thicker core parts of the cabbage and use the tender leaves for wrapping after blanching.
Step 2
Finely mince the green onion and onion. Drain the black olives, rinse them under cold running water once or twice to remove excess salt, drain them well, and then finely mince.
Step 3
Prepare the almond flour. You can also finely chop other nuts like walnuts or cashews for a different flavor and texture. This adds a lovely richness and crunch to the ssamjang.
Step 4
In a deep pan (a wok or deep skillet works well), combine the minced green onion, onion, and cabbage. Add 1 tablespoon of olive oil and 1 teaspoon of minced garlic. Sauté over high heat for about 1 minute until fragrant. The vegetables should become slightly translucent and release a sweet aroma.
Step 5
Add the mashed tofu, drained tuna, and minced black olives to the sautéed vegetables. Mix everything together well with a spatula, breaking up any clumps. Cook over medium heat for about 1 minute, allowing the ingredients to meld together.
Step 6
Add 4-5 tablespoons of doenjang and 1 teaspoon of gochujang. You can adjust the amount of doenjang based on its saltiness. Reduce the heat to medium-low and stir for 2-3 minutes, allowing the flavors of the pastes to infuse into the other ingredients.
Step 7
Stir in the prepared almond flour until well combined with all the ingredients. The almond flour will help thicken the ssamjang and add a nutty depth of flavor.
Step 8
Continue to cook over medium-low heat for another 1-2 minutes. The ssamjang should become slightly thicker as the ingredients bind together.
Step 9
Just before turning off the heat, stir in 1 tablespoon of sesame oil and a pinch of toasted sesame seeds for the final touch. Your delicious, low-sodium, and nutrient-rich ssamjang is ready! It’s perfect not just for wraps but also as a side dish for rice.
