. You're gonna love what we do with it (post coming soon). And really, get the book. It's awesome.½ cup waterOkay, I got the fermented bean paste and chile sauce mix from Nijiya, one of the local Japanese grocery stores (thanks KirkK for putting me on to that place). The paste looks like this:
½ cup sugar
¾ cup ssämjang (fermented bean paste and chile sauce)
2 tbsp usukuchi (light soy sauce)
1 tsp sherry vinegar
1 tsp toasted sesame oil
And looks like this when you squeeze it out:
Yumminess!
Okay, so boil the water and sugar until they dissolve. Cool, and mix in the rest of the ingredients, stirring until dissolved.
Spicy and salty, this is really nice. Try it anywhere you'd put hot sauce. Yum.
2 comments:
Hey BBQ Dude - I'm glad you were able to find what you needed though you should probably get the Korean style ssämjang from Zion Market. BTW, this looks like a riff on Cho Kochujang.
Hah! Figures! I should have checked to see if SD had a Korean market.
San Diego really has the best grocery shopping scene of any of the cities I've lived in. Really fantastically diverse.
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