Ssamjang Recipe hannaone

• 2 tablespoons soybean paste (Korean-doenjang/Japanese-Miso)
• 1/2 cup gochujang
• 1 fresh red chili pepper
• 1 fresh green chili pepper
• 4 cloves garlic
• 2 green/spring onion
• 1 tablespoon of sesame seeds
• 1 tablespoon of sesame oil
• water as needed
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon rice wine
• Asian chives for green onions
• Shallots for green onions
• Green or young garlic (similar in appearance to green onions)
• coarse ground black pepper
• Asian Pear

1. Finely chop (mince) the garlic, chili peppers, and green onion.
2. In a small mixing bowl, add all Ssam jang ingredients and mix well.
3. Add a small amount of water if needed to maintain a mixable paste.
4. Cover and let stand at room temperature for 1 hour.
5. Refrigerate until use.
6. Goes with:

soybean paste, gochujang, red chili pepper, green chili pepper, garlic, greenspring onion, sesame seeds, sesame oil, water, soy sauce, sugar, rice wine, asian chives, shallots, garlic, ground black pepper, asian pear

Taken from www.chowhound.com/recipes/ssamjang-13682 (may not work)