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Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong
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A picture of Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong.

Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong

SpottedByD
SpottedByD @SpottedByD
NCR, PH

Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong

SpottedByD
SpottedByD @SpottedByD
NCR, PH
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Ingredients

15 mins
  • 1 bunchKangkong / Kangkung / Morning glory / water spinach - snipped and cut
  • 1/8 cupwater
  • 3teaspoonful Ssamjang / Korean bean paste
  • DashKnorr Liquid Soy Seasoning or similar
  • Salt and pepper
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Steps

15 mins
  1. 1

    Soak Kang Kung / Kangkong / Water spinach in salted water (to clean), discard rotten leaves and thicker stalk ends.

    Snip into bite size lengths including tender stalks.

  2. 2

    Heat pan with 1/8 cup water. Add Kangkong and cover until slightly wilted.

  3. 3

    Discard water from pan. Season with salt and pepper. Add a dash of Knorr or Worcestershire or similar. Then add the Ssamjang paste.

    Ssamjang is a Korean fermented soy bean paste (mild to spicy) that you can buy from your neighborhood Asian or Korean store. It is often in a green tub, any brand will do

    A picture of step 3 of Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong.
  4. 4

    Move about with thongs to mix everything. Remove from heat when done.

  5. 5

    Enjoy as a side dish with your proteins.

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SpottedByD
SpottedByD @SpottedByD
on March 15, 2022 12:21
NCR, PH
A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD
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