#PaikJongWon #MeatSsamjang #Ssambap
It’s my alltime favorite ssamjang, “meat ssamjang.”
Like bokkeum gochujang, it’s convenient if you make it once.
Wrap your new year’s fortune with it and swallow it up!
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Meat ssamjang

[Ingredients]

*Meat ssamjang ingredients

1 cup (150 g) ground pork
1 cup (100 g) onion
3/5 stalk (60 g) green onion
2/3 cup (60 g) zucchini
1/2 cup (50 g) carrot
Approx. 2/3 cup (30 g) Cheongyang pepper
Approx. 1/2 cup (20 g) shiitake mushroom

*Seasoning ingredients

1 cup (180 ml) water
Approx. 2/3 cup (100 g) cooking oil
5 tbsp (100 g) doenjang
3 tbsp (60 g) gochujang
1/4 cup (45 g) cooking wine
2 tbsp (40 g) minced garlic
Approx. 3 tbsp (26 g) coarse red chili pepper powder
2 tbsp (20 g) dark soy sauce
Approx. 1 tbsp (15 g) brown sugar
2 tbsp (14 g) sesame oil


[Directions]

1. Halve the green onion and Cheongyang peppers and finely chop about 0.5 cm thick.
2. Finely dice the onion, carrot, zucchini, and shiitake mushroom about 0.7 cm in length and height.
3. Put cooking oil and green onion in a frying pan and stirfry over high heat.
4. When the green onion starts breaking up, add in the onion and stirfry.
5. Once moisture is removed from the onion and starts making sizzling sounds add in the ground pork and stirfry by breaking up the clumped meat using a spatula.
6. Evenly mix using a spatula while preventing the edges from burning, and stirfry until the pork turns golden.
7. Pour in the brown sugar at the center of the pan for it to get fried in the oil, and add dark soy sauce on top.
8. Toss in the carrot, zucchini, and shiitake mushroom and evenly stirfry while mixing with a spatula.
9. Add in cooking wine, doenjang, and gochujang and stirfry while evenly mixing.
10. Add minced garlic and coarse red chili pepper powder and stir with a spatula in circular motions to prevent the red chili pepper powder from burning and evenly stirfry.
11. Add in filtered water and Cheongyang pepper. Stir three to four times and turn off the heat. Add sesame oil to finish off.