Monday, December 27, 2010

momofuku ssäm sauce

Makes 1/4 cup-ish. I thought the original recipe from David Chang's Momofuku cookbook had too much liquid, so I cut the vinegar and oil in half and increased the miso and chili pastes! You can tweak to your own taste.


2 tablespoon ssamjang (soybean and chile-pepper paste)
1 tablespoon kochujang (Korean chile-pepper paste)
2 tablespoon sherry-wine vinegar
2 tablespoon grapeseed oil


Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

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