Ssaamjang is a mixture of gochujang and doenjang (Soybean paste)
This is the picture of the Ssamjang I am using.
I use this sauce for dipping when I make wraps with lettuce to eat meat. I didn’t buy a big one for this, because I only use a small amount of it each time. It is about 2,000 won (US $2.10) for a 500g container.
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Gochujang Sauce
If you have a look at my blog carefully, you will know how often I use gochujang (a type of hot chilli sauce). We use it as often as salt for cooking.
This is a picture of the Gochujang that I am using currently.
It was about 14,900 won (US $15.70) for 3kg. It usually lasts for about 3-4 months, even though I use it a lot.
Tips : If you need some food containers (Tupperware style) just go to the big super market and buy a big gochujang (2-3 kg). Because they give containers free of charge as a promotion thing when you buy a large gochujang. It is nearly all year around.
Related Posts (my random recipes that I cooked with Gochujang Sauce)
Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)
Stir Fried Calamary Rings on Rice (Ojingeo Deopbap)
Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)
When I first tasted curry in Japan, it was so different to what I was used to yet it was really delicious. I think Japanese curry is sweeter, darker, and smells stronger (Someone said it is similar to the original Indian curry) than Korean curry.
I personally like Japanese curry better. However I cooked this Japanese curry for the first time today. But it turned out really well, so I am very glad.
Because Japanese curry is imported, it is more expensive than the Korean one in Korea. It was about 3,300 won (US $3.50) I bought it at Homeplus.
This is what I used today. Curry looks like chocolate, so my husband was happy for that moment. 
(Top : Outside, Bottom : Inside of the packet)
With this one, you can serve about 12 people. Once you open it you need to keep it in the fridge in an air tight container. (It was on the directions.)
There were two choices in terms of spicy level, I chose “medium hot”, but as you may expect, it wasn’t hot at all to me. (If you are used to Korean food, it wouldn’t be hot.)
Ingredients for 2 people are: (If you are a big eater it is quite right, but if you are a small eater, it can serve up to 3 people.)
-Preparation
-Cooking
Calamari is quite cheap and easy to get in Korea. You can get 4 medium size squids for about 3500 won (US $ 3.60) at a super market . But the thing is, sometimes they clean the squid for you, but most of the time, you need to clean it yourself at home. (Cleaning means taking out the organs, bone, and peeling off the skin) Here are great instructions on how to clean and cut squid.
-Ingredients for 2 People are :
-Preparation
-Cooking
4. Add the squid into the wok. Stir it thoroughly to mix with veggies and sauce.
5. Cook it for about 2 minutes.(until the calamari gets harder.)
6. Put some rice on the plate.
7. Add the stir fried meal on the rice.
8. Serve the dishes and enjoy the meal.
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I’ve mentioned “Plum Extract” (Mae-sil Wonaek in Korean) a couple of times, you may be wandering what it really looks like, and what it is good for. So I’m going to introduce Plum Extract today.
First, this is what Korean Green Plums looks like :
And this is what Plum Extract looks like: (this is what I am using for cooking)
I bought it at NongHyup “Hanaro Mart” for 18,000 won (US $18.80) for 600 ml. It is the most famous brand in Korea. (It’s farm made)
I know it is a bit expensive to use for cooking, however it really makes a difference if you use it.
-Merits of Plum Extract as a sauce for food
1. It gets rid of meat smells and oily tastes.
2. It softens the meat.
