Your all time favorite comfort food fused with our secret ingredient Ssamjang. Paired with our favorite super grain quinoa. This dish will definitely satisfy your hunger.
What is Ssamjang
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean Cuisine. The Sauce is made of fermented Soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions and optionally brown sugar.
This paste usually used for wrapping can also be a source of intense flavor giving your conventional stews an extra flair. In this recipe, chickpeas, coconut milk and Ssamjang really went well together. Paired with herbed quinoa, a combination that will delight every pallet and nourish every tummy. Watch it in action here.
As a vegan, curries are always a go to. Easy to prepare. If you got canned chickpeas in your pantry, some coconut milk and spices, you are good to go! But if you are a little meticulous and have passion for details you can sauté some specific spices
- chili peppers.
As for liquid you can use coconut milk, tomato purée, or stock. The thing with vegan curries or cooking in general is to be free with what ingredients and techniques to use and know what end goal you want to achieve.
Chili garlics are one of your best friends in the pantry when it comes to upping your flavor. In this dish we finished this beautiful stew with a dollop of Flyby Jing. Give ‘em a try! Love their product and the packaging too!
Herbs are always best to garnish a dish! We have cilantro and alfalfa sprouts here in the garden. Not only full of vitamins and minerals but also adds a refreshing taste and really completes the dish. Feel free to use the recipe card as a guide or just to follow the video!
Each move you do in the kitchen, practice noticing. Notice the potent smell of chili garlic, the creamy coconut milk, the smell of sautéed aromatics. Know that you are doing important work, you are nourishing beings around you and making something healthy and tasty. Now head on to the kitchen and get mindful.
Ssamjang Chickpea Curry
- 16 Oz Quinoa
- 4 tablespoon Olive oil
- 1 Squeeze Lemons
- 1 Bunch Herbs alfalfa & cilantro
- 1 Dash Pink Salt season to taste
- 3 tablespoon Ssamjang
- 1 Stalk leeks
- 1 Cup Tomatoes
- 1 Can Coconut Milk Velvety richness
- 3 Tbsp Maple syrup Subtle sweetness is key
- Prepare quinoa as directed in package
- In a pot of boiling water pour in quinoa. I go from 1:3 ratio.
- Make the currySlice aromatics thinly. In this one we used leeks, feel free to add onions and garlic. Sauté in a pan with olive oil until translucent and fragrant, keep stirring till a bit of browning is developed.
- Pour in LiquidPour in liquid to your flavor paste of Ssamjang and Caramelized veggies. Coconut is ideal for this but if you use veg stock that’s ok too. Neutral oatmilk, blitz cashews will work as well. Keep an open mind, there are endless ways on arriving at an outcome. Just begin with the end in mind and navigate with an open heart.
- Assemble & PresentLet your stew cool down. Flavors still develop as you rest the food. Meanwhile dress up your grains. Season with pink salt, olive oil and lemons, toss in chopped herbs fresh from your garden. Serve herbed or quinoa, ladle a hefty amount of Ssamjang curry over the grains and garnish with more herbs. For this one we had a bunch of basil & alfalfa sprouts. Don’t forget the chili garlic!