When I made Momofuku’s Bo Ssam, I was worried that I wouldn’t be able to find the ingredients for the Ssam sauce.
I had already started looking online at Amazon but it turned out the ingredients were right in the local grocery store.
I also happened to drop by a specialty shop later in the week – and they had Ssam sauce by Momofuku already made. I was tempted to buy it but since it takes about half a minute to stir up, made my own.
After tasting, it seemed a bit oily to me, so I ended up doubling all the other ingredients and adding a touch of sugar, too.
Momofuku's Ssam Sauce
- 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
- 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
- ½ cup sherry vinegar
- ½ cup neutral oil (like grapeseed)
In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
from the kitchen of http://www.frugalhausfrau.com, original recipe from David Chang, appearing in the New York Times
You know I’ll be bringing this to our Throwback Thursday #26 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!