Part two of dinner tonight involved the galbi I marinaded yesterday. I wanted to eat it with some homemade ssam jang.
I use 1 Korean pepper (a jalapeno will do too), 1/4 onion, handful of garlic cloves, and some green onions.
I was running low on gochujang, so I decided to recycle the container and I added approximately 2x as much dwenjang (soy bean paste) to it. Let's just say about 3 tb of gochujang and 6 tb of dwenjang.
Then add a couple fistfuls of green onions and chop up the garlic and add that also.
I also chopped the onion and green pepper and threw that in there.
Mix everything together.
Add a splash of sesame oil, about 1 tb of corn syrup, and 2 tb of sesame seeds (not pictured).
You're finished! So easy, huh?
I grilled the galbi from yesterday on our George Foreman and then cut it up into bite size pieces.
I love ssam bap! Red leaf lettuce, galbi, rice, and ssam jang.