Cucumber with “ssam jang”

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11 Responses

  1. rolly says:

    Parang masarap yan ah.Alam mo sa malimit mong pag post about Korean food and the likes, siguro you should start compiling them and make a book. Start ka muna as a scrap book, then pag marami marami na, i launch mo dito sa net. Ask for visitors comments, para madali ma convince ang publisher.

    Much better, if you have the money, publish it yourself.

    What do you think? Kilos na. hahaha

  2. Betchay says:

    uy nakaka-flatter pero hindi po ako marunong magsulat…

  3. altair says:

    aha ganon ba yan

    akala ko, yang samjang, is meant mainly for samgyopsal 😀

  4. Bethski says:

    There are lots of Koreans where we live and so lots of Korean stores and Korean foods. When we go to the International market,I see lots of Korean stuff, just don’t know what they are or how they are supposed to be cooked. Kimchi, that I know very well because I eat kimchi. But they seem to make kimchi with different stuff, aside from the regular napa cabbage.

  5. Betchay says:

    ^^ yup… there are so many varieties of kimchi… all good for your health, as the koreans claim… they also use kimchi in a variety of dishes…

  6. stef says:

    hi betchay, found your blog recently. i’m so glad to find a pinay in korea! now i can ask you about my favorite korean foods hehehehe….. question: would you happen to know the ingredients in this product? it looks ketchupy or like cocktail sauce; maybe i’ll look for it in my next food trip:)

  7. Betchay says:

    ^^ ssamjang is made of “beanpaste” (just like miso) and gojuchang (red pepper paste) with garlic and green onions… there’s a korean version of the cocktail sauce, called “cho gochujang” or “vinegared red pepper paste”… will blog it about it later on… 🙂

  8. Erin says:

    I am looking on websites for Korean traditions for my friend and I can across this post. This recipe looks like a great idea. However, as a westerner I would never eat cucumbers dipped in mayonaise. That would be gross. Most people would probably use a vinegar based or sour cream based dip with dill or other flavorings.

  9. Melody says:

    Meron po bang nabibiling ssamjang dito sa pilipinas? Kasi po gagawa po ako ng samgyeopsal.thanks

  1. February 23, 2006

    […] One can also enjoy this meal at home cheaply. You can get a 100-gram of samgyeopsal from 900-1,600 won. We usually order about 600-gram (”han-geun”) for my husband and I. Aside from the meat, we have to buy a variety of leaves for wrapping. The most common is “sang-chu” or lettuce but you can also use other leaves such as “ketnip” (perilla) and others that I don’t know the name of. To eat samgyeopsal, you just take a leaf or two (lettuce and perilla), add a piece of meat, slice of garlic, “ssam jang” and if you want, you can also add a slice of kimchi or seasoned green onion (shredded green onion mixed with sesame oil and red pepper). Before placing the meat on the leaf, you might want to dip it in a mixture of salt, sesame oil and black pepper for added taste. When I went home to the Philippines, I brought home with me a container of “ssam jang” and served samgyeopsal to my family. They loved it! “Ssam jang” is available at any Korean store. […]

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