Kim, I got curious and read the Wiki entry on the fermented soybean sauce which is used to make ssamjang. Doenjang and ssamjang are considered essential flavors of Korea and you don't really find them elsewhere. A similar flavoring is found in parts of China, as I speculated. You might think of the flavors of miso too, when trying to place this flavor. It is so delicious, I hope you can find some.
Here is a link to make your own...chili garlic paste and sesame oil may give you a similar taste...not familiar with your other question...and a google search did not have any links. Perhaps if you give a reference point, someone can help...a recipe that calls for the ingredient, a website, etc.
Thanks for the link. I have that very container in my refrigerator, and was needing a helping hand -- or blog. Help is here! (Here on Hotline, there at the blog, I guess.)
You could try sambal olek...a Thai chili garlic paste...there are many variations of the Korean condiment-- but this might be the easiest "generic" and widely available
It doesn't taste anything like ssamjang, though, which has a rich umami flavor. Ssamjang must contain bean paste and that just comes from the same source stores as the prepared ssamjang. I can't really think of any sub that comes close except for Chinese brown bean sauce that is often used in stirfry with pork and cabbage (likely Hunan style.) If you are cooking Korean food it is worth going to a Korean market and getting it. Or mail order from H-Mart.
I'm down with nutcakes on this one. Sometimes there is no "substitute" unless you are willing to maybe ferment beans yourself. HMart, a Korean owned chain super store (and I'm not exagerating super) is fantastic. Sambal "might" sub for gochu jang but not for ssam.
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http://www.koreanhomecooking.com/2008/01/ssamjang.html
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