Ssamjang Hacks: The Perfect Pairing with Cabbage

If you've been eating ssamjang the same old way every time, it's time to try a different kind of sauce! You can create a sauce bursting with umami and a pleasant spiciness using just basic pantry staples. It pairs wonderfully with boiled cabbage too. Ready to make a simple yet appetite-whetting special sauce? Let's get started!

Sauce Ingredients

First, here are the ingredients you'll need to make the sauce:

• 2 tbsp anchovy sauce
• 2 tbsp red pepper flakes
• 1 tbsp plum syrup
• 1/2 tbsp minced garlic
• A pinch of Cheongyang chili pepper (to taste)
• Sesame seeds
• 1/2 tbsp sesame oil

Cabbage, in particular, has a mild and subtle sweetness that complements a sauce with a balanced blend of umami and spiciness, rather than something overly strong. Instead of store-bought ssamjang, topping gently boiled cabbage with this homemade sauce allows you to savor the ingredients' natural flavors while enjoying a rich taste experience.

Making the Sauce

Now, shall we make the sauce? First, in a bowl, combine 2 tablespoons of anchovy sauce and 2 tablespoons of red pepper flakes. Anchovy sauce adds depth and umami, while red pepper flakes provide a zesty kick, forming the base flavor of our sauce.

Next, add 1 tablespoon of plum syrup and 1/2 tablespoon of minced garlic, and mix well. Plum syrup softens the saltiness and adds a subtle sweetness, while garlic deepens the overall flavor profile. Then, add finely chopped Cheongyang chili pepper according to your preference.

After that, add 1/2 tablespoon of sesame oil and mix thoroughly to bring out the nutty aroma of the sauce. Finally, sprinkle generously with sesame seeds to finish. The completed sauce is perfect for topping boiled cabbage or serving alongside cabbage wraps.

Preparing the Cabbage

While you can enjoy the sauce immediately after making it, letting it rest for about 20-30 minutes allows the flavors to meld more naturally. The red pepper flakes will absorb moisture, resulting in a smoother texture, and the umami from the anchovy sauce and plum syrup will become even richer. Chilling it in the refrigerator before serving with boiled cabbage enhances the depth of flavor.

Start by removing the outer leaves of the cabbage and then separating the leaves one by one. If you steam the cabbage whole, the outer parts might cook faster than the core, leading to uneven texture. However, separating the leaves allows for more thorough washing and ensures even cooking, resulting in tender cabbage.

Boil water in a pot, place a steamer basket, and arrange the washed cabbage leaves neatly. Once the water starts boiling, cover the pot and steam for about 7 minutes. Be careful not to overcook, as the cabbage can become too mushy. Steam just until tender.

The Harmony of Cabbage Wraps and Sauce

Cabbage wraps are simple in ingredients, but their taste can vary significantly depending on how they are prepared and what sauce is paired with them. We highly recommend experiencing the delightful combination of mild cabbage and this spicy, flavorful sauce. Discover a rich harmony of flavors with this easy-to-make sauce!