Sunday, May 03, 2015

Momofuku Ssam Sauce

I've not been big on recipes lately.  Instead, have been experimenting.  Or just cooking simply with good ingredients.

But one way to add interest is new sauces and seasonings.  I wrangled an on-sale pork shoulder into the Dutch over last week for a braise and decided to make it Momofuku Bo Ssam style. Made the two sauces that come with...but did lettuce wraps instead of steamed buns.

And the wonderful surprise?  Plenty of Ssam sauce leftover.  I put it in a squeeze bottle and threw it in the fridge.  So far, it's been great on seared tuna, roasted asparagus and steamed new potatoes.  The possibilities seem endless. Post your ideas/successes in the comments below.

This one is definitely worth the trip to an Asian supermarket.

Makes one cup.

2 tablespoons fermented bean-and-chili paste (ssamjang) (Pictured.)
1 tablespoon chili paste (kochujang)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)

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