Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong
Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong
Open in Cookpad AppSteps
- 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
Heat pan with 1/8 cup water. Add Kangkong and cover until slightly wilted.
- 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
- 4
Move about with thongs to mix everything. Remove from heat when done.
- 5
Enjoy as a side dish with your proteins.
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