Hello Everybody: A Delicious Recipe for Apple Ssamjang

Today, I'm excited to share with you a simple and delicious recipe for apple ssamjang, a popular Korean dipping sauce. This recipe is part of my cookbook, and it's one of my favorites. I love experimenting with new flavors and ingredients, and this apple version of ssamjang is a game-changer.

Ssamjang is a dipping sauce commonly served at Korean barbecue restaurants. The traditional recipe consists of a soybean paste-based sauce brought to the table alongside lettuce and other toppings for guests to assemble their own wraps. In this article, we'll be making our own version of ssamjang with apple instead of sugar.

To start, let's take a look at the ingredients. We have a variety of greens, including green leaf lettuce, red leaf lettuce, kale, basil, Boston lettuce, red chicory, and endive. I also love using perilla leaves, which can be easily found at Korean markets. These leaves add a unique flavor and texture to our dish.

Now that we have all the ingredients ready, let's move on to the sauce itself. We'll need one tablespoon of hot pepper paste, specifically Korean gochujang, which has a sticky consistency. Don't worry if you don't have a huge tub of gochujang; just use what you have on hand. Next, we'll add quarter cup of doenjang, or fermented soybean paste. This will give our sauce its signature depth of flavor.

Next, let's talk about the apple. For this recipe, I've chosen Honeycrisp apples, but you can also use Royal Gala or Fuji apples if you prefer. The key is to choose an apple that's crunchy and crisp, as we'll be using it in the sauce later.

Now, let's get started with chopping our ingredients. Take a look at how much there is around here – it's a lot! That's why we're going to chop everything into small pieces so they blend together seamlessly. Start by slicing your apple into thin pieces and then cut those slices into smaller bits. You'll also need to chop the green onions, garlic cloves, and sesame seeds.

To dilute the saltiness of our sauce, we'll add a bit more gochujang or doenjang if needed. Then, let's mix everything together with sesame oil. We'll add one tablespoon of sesame oil generously, as it helps bring out the flavors in our sauce. Finally, stir in those chopped greens and veggies – it's time to create our beautiful flower arrangement.

Now that our sauce is ready, we can assemble our wraps. Simply place a bed of lettuce, followed by your chosen toppings – I like to add basil leaves, endive, perilla leaves, and a few flowers for garnish. Next, drizzle some apple ssamjang over the top, making sure not to be stingy with the sauce. Finally, wrap everything up in a pouch and enjoy!

I have to say, when I was living in Korea, I had the most incredible experience eating ssam at a family gathering. The whole table was filled with lettuce, just like a mountain! And then there was this huge bowl of ssamjang that seemed to go on forever. It was truly overwhelming, but also incredibly delicious. That's why I've always wanted to share my own recipe for apple ssamjang – it's a taste of Korea right in your own home.

One final note: when making apple ssamjang, be sure to make small batches and finish the dish within two hours, as the apple can cause the sauce to become watery. That way, you can enjoy every bite without any disappointment. With this simple recipe, you'll be able to create delicious apple ssamjang at home that's sure to impress your friends and family.

Enjoy my recipe for apple ssamjang, and I'll see you next time!

"WEBVTTKind: captionsLanguage: en(chopping)(upbeat music)- Hi everybody.Today I'm going to makereally, really simpleand delicious recipe.Super simple.Super easy.This is apple ssamjang.Ssamjang is dipping sauce.When you go to the Koreanbarbecue restaurantthey just bring lettuceand then they bringsome kind of soybeanpaste based dipping sauce.And then wrap and eat it.This is ssamjang.Ssamjang is a dipping sauce.But today I'm making this ssamjangwith apple instead of using sugar.This is one of my cookbook recipes.You know, you guys love my recipes.And also, I love my own recipes.I love my own food.But while I was making my cookbook,this is my favorite, most favorite recipe.I used this one apple,small size apple instead of sugar.And then it turned out so good.Almost I cry.I'll show you how to eat it.I made riceand I'm going to make sauce.And how I make the wrap and eat.So I already pre-washed.Look at this.This is green leaf lettuce.Green lettuce and red leaf lettuce.And actually this is kale, kale flowers.Really pretty, eh?These are edible.And this is basil.Boston lettuce.Red chicory and endive.I like endive.A little bitter taste, I love that.And this is perilla leaves.These days very peak.Korean store you can find very easily.That's my favorite leaf.So how do you like that?Three, four, five, six, seven, eight.Eight different kinds of lettuce.Let's start with one tablespoonhot pepper paste, Korean gochujang.I didn't bring my huge tub of gochujangbecause it is very sticky.So I only use one tablespoon.So I already pre-measured this,one tablespoon hot pepper paste.And we need doenjang, Koreanfermented soybean paste.We got to use quarter cup.So gochujang, doenjang.We prepared this.This apple is Honeycrisp.Or you can use Royal Gala or Fuji apple,kind of a crunchy,crunchy apple is betterbecause after we makethis it should be crispy.So I chose Honeycrisp.(slicing)Yeah, sounds like a crispy texture.Let's cut into small pieces.(chopping)Look at that, it's a lot around here.And then, let's chop this up.(rapid chopping)Okay, a lot.There you go.So dilute saltiness.This is a great way of making ssamjang.So far anybody has a problemwith following my recipe?No, nobody.So easy isn't it?And then we're gonnaadd two garlic cloves.(smashing)(rapid chopping)And then two green onions.(crunching)(rhythmic chopping)And then here,we have to mix this wellwith sesame oil.Sesame oil generously, Iwill add one tablespoon.Sesame seeds, around one teaspoon and mix.(glopping and clinking)So first, looks like this.But you are going to keep mixing.So more and more you'll see more juicy.Nice.I'm going to transfer this here.Mmm.Smells doenjang smell,really earthy smells.And then this vegetable basket.I will just add this in the center.This is like a flower arrangement.Amazing isn't it?Really pretty.Rice.You can quickly make this meal.Just rice, make rice and wash,wash and drain this lettuce and ssamjang.So easy.So let's eat.I will choose Boston lettuce.And then, I like to add this, the basil.And endive.And just a little flower.Oh my, isn't it pretty? (chuckles)I will just put the some rice here.Rice.And ssamjang.You don't have to be stingybecause it's not very salty.And then wrap.Mmm.This pouch is so tasty and very flavorful.All different herb, and basil leaf.And also the very crunchy, crispy.And also sauce is like sweet and crispy.Everything is crispy.Really, really tasty.Also I feel good.These are all good stuff.When you eat with your family members,you can build your own wrap.I'm gonna make one more.This time, I will add some lettuce.Perilla leaf.I will just add also flowerbecause flower pretty.And rice.And ssamjang, apple ssamjang.And wrap.Put into your mouth or my mouth?How can I give you? (laughs)I have to eat.Mm.I can keep eating and eatingbecause it's so deliciousand then make me feelreally happy and comfortablebecause all these are vegetables.Koreans love ssam.When I was in Korea,like really long time ago,I was surprised.I was living in kind of asecond floor rented house,you know second floor.And first floor is landlord living.And then one day I came home,first floor I could see what they doing.The whole family, like fouror five family sit around.Koreans, we have a table.Table is like a small table like this.You got to sit down on the floor.I was so shocked.Lettuce like mountain, like this.Whole mountain and then ssamjang,it's a huge ssamjang in the bowl.And then, whole familyjust eating barley riceand eating, making (crunches), eating.And actually, it looks really delicious.It always left strong impression on me.Make this kind of wrapand make apple ssamjang.But apple ssamjang,the apple, water is drawn out.So you should make this small amountand finish eating, just in one mealbecause two hours, threehours later watery.It's not going to look really appetizing.Today we made apple ssamjang,apple dipping sauce.Enjoy my recipe.See you next time, bye.\n"