This ssamjang chickpea curry is what happens when Korean flavor meets cozy coconut curry. Ssamjang, the savory, spicy Korean dipping paste, melts into creamy coconut milk with sweet leeks, juicy tomatoes, and tender chickpeas. Spoon it over herby, lemony quinoa, then finish with a drizzle of chili garlic crisp and a pile of fresh herbs and sprouts. It's a vegan, gluten-free-friendly, one-pot dinner that tastes even better the next day.
What is ssamjang curry?
Quick answer: Ssamjang curry is a vegan coconut curry flavored with ssamjang, a Korean paste made from fermented soybean paste (doenjang) and red chili paste (gochujang). In this recipe, leeks and garlic are sautƩed, then simmered with ssamjang, tomatoes, coconut milk, and chickpeas until thick and creamy. It's served over lemon-herb quinoa and topped with chili garlic crisp. It takes about 40 minutes and serves 4.
This recipe at a glance
- Total time: about 40 minutes
- Serves: 4
- Flavor: savory, umami-rich, gently spicy, creamy, and a little sweet
- Protein: two cans of chickpeas plus quinoa make it filling and high in plant protein
- Diet: 100% vegan and dairy-free; gluten-free if your ssamjang is
What is ssamjang?
Ssamjang (ģģ„) is a thick, savory Korean paste traditionally served with ssam, meaning food wrapped in lettuce leaves, like Korean BBQ. It's a blend of doenjang (fermented soybean paste) and gochujang (Korean red chili paste), usually with sesame oil, garlic, onion, and green onion, and sometimes a little sugar. It's salty, nutty, funky, and mildly spicy.
Most people only use it as a dip, but it's also an incredible flavor shortcut for stews and curries. A few spoonfuls give this coconut curry deep, savory umami that tastes like it simmered for hours. You'll find ssamjang in tubs at Korean and Asian grocery stores, and in many larger supermarkets. Watch me make this curry on Instagram.
Why you'll love this recipe
- Big flavor, few ingredients. Ssamjang does the heavy lifting, so you don't need a long spice list.
- Creamy and comforting. Coconut milk and chickpeas make a rich, velvety curry with no dairy.
- Korean-meets-curry fusion. Familiar comfort food with a fun, savory twist.
- Meal-prep friendly. The flavors deepen overnight, so leftovers are even better.
Key ingredients
- Ssamjang: the star. Start with 2 tablespoons and add more to taste, since brands vary in saltiness and heat.
- Chickpeas: two cans, drained and rinsed, for heartiness and plant protein.
- Coconut milk: full-fat canned coconut milk makes the creamiest curry.
- Leek and garlic: leeks melt into sweet, silky aromatics. An onion works too.
- Tomatoes: cherry tomatoes or chopped fresh tomatoes add brightness and juiciness.
- Maple syrup: just a little balances the salty, fermented ssamjang. Adjust to taste.
- Quinoa: fluffy, protein-rich, and naturally gluten-free. Rice works great too.
- To finish: lemon, fresh herbs (cilantro and basil), alfalfa sprouts, and chili garlic crisp.
How to make ssamjang chickpea curry
- Cook the quinoa. Rinse the quinoa, then simmer it with water (1 part quinoa to 2 parts water) covered for about 15 minutes until the water is absorbed. Let it rest, covered, for 5 minutes, then fluff with a fork.
- SautƩ the aromatics. Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the sliced leek (and onion, if using) with a pinch of salt and cook 5 to 6 minutes until soft and lightly golden. Add the garlic and cook 1 minute.
- Bloom the ssamjang. Stir in the ssamjang (and curry powder, if using) and cook for 1 minute, stirring, until fragrant and slightly caramelized.
- Add tomatoes and coconut milk. Add the tomatoes and cook 2 minutes until they start to soften. Pour in the coconut milk and stir until the ssamjang dissolves into a smooth, creamy sauce.
- Simmer with chickpeas. Add the chickpeas and maple syrup. Simmer 10 to 15 minutes, stirring occasionally, until the curry thickens slightly. Taste and adjust with more ssamjang, maple syrup, or a splash of water.
- Dress the quinoa. Toss the cooked quinoa with the remaining olive oil, a squeeze of lemon, a pinch of salt, and chopped herbs.
- Serve. Spoon the quinoa into bowls, ladle the curry over the top, and garnish with chili garlic crisp, fresh cilantro and basil, and alfalfa sprouts.
Chili garlic crisp and fresh herbs
A spoonful of chili garlic crisp on top adds crunch, heat, and a toasty garlic hit that takes this curry over the top. We love Fly By Jing, but any vegan chili crisp works. Then pile on fresh herbs: cilantro, basil, and alfalfa sprouts from the garden add color, freshness, and a little crunch that balances the rich, creamy sauce.
Cook mindfully
Each move you make in the kitchen, practice noticing. The potent smell of chili garlic, the creaminess of the coconut milk, the sizzle of the aromatics. You're doing important work: nourishing the people around you with something healthy and delicious.
Variations
- More veggies: add bell peppers, carrots, zucchini, mushrooms, or a few handfuls of spinach.
- Extra creamy: stir in a spoonful of pumpkin purƩe or use coconut cream.
- More protein: add cubed tofu or tempeh along with the chickpeas.
- Spiced: add 1 teaspoon curry powder, plus turmeric, cumin, or coriander for a more classic curry flavor.
- Deeper umami: add a spoonful of tomato paste with the ssamjang, or a splash of vegan fish sauce.
- Spicier: add extra gochujang or a pinch of gochugaru (Korean chili flakes).
Substitutions
- No ssamjang? Mix 2 parts doenjang (or white miso) with 1 part gochujang, plus a little sesame oil and garlic.
- Quinoa: white or brown rice, couscous, cauliflower rice, or crusty bread.
- Coconut milk: oat milk, blended cashews, or vegetable broth for a lighter, brothier curry.
- Leek: yellow onion or shallots.
- Maple syrup: brown sugar, agave, or coconut sugar.
Storage and meal prep
Store leftover curry and quinoa in separate airtight containers in the fridge for up to 4 days. Reheat the curry on the stove or in the microwave, adding a splash of water or broth if it has thickened. The curry also freezes well for up to 3 months. Add fresh herbs and chili crisp right before serving.
Ssamjang Chickpea Curry with Lemon-Herb Quinoa
Ingredients
Ssamjang curry
- 2 tablespoon olive oil
- 1 large leek white and light green parts, thinly sliced and rinsed (or 1 onion)
- 3 cloves garlic minced
- 2 to 3 tablespoon ssamjang start with 2 and add to taste
- 1 teaspoon curry powder optional
- 1 cup cherry tomatoes halved, or chopped tomatoes
- 1 can coconut milk 13.5 oz / 400 ml, full-fat
- 2 cans chickpeas 15 oz / 425 g each, drained and rinsed
- 1 to 3 tablespoon maple syrup to balance the salty ssamjang
Lemon-herb quinoa
- 1Ā½ cups quinoa rinsed
- 3 cups water
- 2 tablespoon olive oil
- Ā½ lemon juiced
- pinch salt to taste
- Ā¼ cup fresh herbs chopped cilantro and basil
To garnish
- chili garlic crisp to taste
- fresh cilantro, basil, and alfalfa sprouts
Instructions
- Rinse the quinoa and simmer with the water, covered, for about 15 minutes until absorbed. Rest 5 minutes covered, then fluff.
- Heat 2 tablespoon olive oil in a large pot over medium heat. Cook the leek with a pinch of salt for 5 to 6 minutes until soft and lightly golden. Add the garlic and cook 1 minute.
- Stir in the ssamjang (and curry powder, if using) and cook 1 minute until fragrant.
- Add the tomatoes and cook 2 minutes. Pour in the coconut milk and stir until the ssamjang dissolves into a smooth sauce.
- Add the chickpeas and maple syrup. Simmer 10 to 15 minutes until slightly thickened. Taste and adjust with more ssamjang, maple syrup, or a splash of water.
- Toss the quinoa with 2 tablespoon olive oil, lemon juice, salt, and chopped herbs.
- Serve the curry over the quinoa, garnished with chili garlic crisp, cilantro, basil, and alfalfa sprouts.
Video
Notes
Frequently asked questions
What is ssamjang?
Ssamjang is a thick, savory Korean paste made from doenjang (fermented soybean paste) and gochujang (red chili paste), usually with sesame oil, garlic, and onion. It is traditionally served with lettuce wraps and Korean BBQ, but it also adds deep umami flavor to stews and curries.
Is ssamjang vegan?
Most ssamjang is vegan, since it is made from soybean paste, chili paste, and seasonings. Some brands add anchovy or other animal products, so check the label.
Is ssamjang spicy?
Ssamjang is mildly spicy. It is more savory and salty than hot, so it adds flavor without too much heat. Add extra gochujang or chili crisp if you like it spicier.
What's the difference between ssamjang and gochujang?
Gochujang is a spicy, slightly sweet fermented red chili paste. Ssamjang is a dipping paste that combines gochujang with doenjang (soybean paste) and aromatics, so it is saltier, nuttier, and less spicy.
What can I substitute for ssamjang?
Mix 2 parts doenjang or white miso with 1 part gochujang, plus a little sesame oil and garlic. In a pinch, white miso with a little sriracha also works.
Is this ssamjang curry gluten-free?
It can be. Some ssamjang and gochujang brands contain wheat, so choose a certified gluten-free paste. Quinoa, chickpeas, and coconut milk are naturally gluten-free.
What do you serve with ssamjang curry?
Serve it over lemon-herb quinoa, white or brown rice, or with crusty bread. Top with chili garlic crisp, cilantro, basil, and sprouts.
How long does ssamjang curry last?
It keeps in the fridge for up to 4 days and freezes for up to 3 months. The flavor gets even better the next day.
More vegan curry recipes
- Mushroom Zucchini Coconut Madras Curry
- Vegan Abiko Curry
- Harissa Lemon Chickpea Curry with Potato
- Vegan Cheesy Chana Masala
- Easy Spicy Gochujang Vegetable Soup with Chickpeas and Tofu
- 30-Minute Korean Tofu Soup (Sundubu-Jjigae)
- Masala Chickpeas with Blistered Tomatoes & Crispy Tofu
Made this ssamjang curry? Leave a star rating and a comment below, and tag @makepurethyheart when you share your bowl!
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