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Most foreigners probably get tired of the same old lechon baboy (I know I do!). So for today's holiday pig roast I decided to make a Korean meat dipping sauce: ssamjang. It's the stuff you put on your bbq at a Korean grill resto and wrap it and some rice up in a romaine lettuce wrapper. First time I used it with lechon and it went perfectly and was a huge hit with the family. It's sweet and spicy with deep toasted sesame notes; the doenjang adds a strong umami hit. It's a no-cook sauce and takes five minutes to prepare. Recipe from Maangchi: Ssamjang ¼ cup doenjang (fermented soybean paste) 1 tbs gochujang (hot pepper paste) 1 stalk of minced green onion 1 clove of minced garlic ¼ cup chopped onion 2 ts honey 2 ts toasted sesame seeds 2 ts sesame oil We didn't have any green onion handy so skipped that but it would've added some needed color. Toasted the sesame seeds in a dry skillet for just a few minutes and that really deepened the flavor of the sauce. Added a little more honey to appease the local palette. Doubling the above recipe makes for a goodly amount for 8-10 folks. Give it a whirl! ps. If you got any vegetarians on your guest list, this makes a superb dipping sauce for a vegetable crudités appetizer platter.
