I'm going to try that baking soda method. Koreans usually use an asian pear to break down the protein bonds of the meat. You can find this in asian markets but not American ones like Safeway. If you don't have one near you, you can use a quarter of a kiwi to do the same thing. A little goes a long way. I once used too much and it turned my meat to mush. 😅
Every family in Korea has their own recipe for bulgogi with their own tweaks on the basic recipe. I've probably eaten over 20 variations of this dish. I feel this version will probably at least get you an ok version. Traditionally, ssamjang isn't used with marinated meats like bulgogi, since it is flavorful enough on its own. It's more commonly eaten in Korean bbq with non - marinated cuts of pork and beef.
I grew up in Korea but never heard Ssamsung isn't for marinated meat. It usually comes with raw leafy vegetables, cucumbers, or peppers to enhance their flavor. You can see lots of restaurants serving ssamjang with any types of meats, seafood, or just vegetable dishes only. Also it's not really a Korean "traditional" food. It started about mid 80s or something.
chili pepper paste? Gochujang is not added to the bulgogi sauce. There are recipes that add gochujang when cooking pork, but do not add gochujang to beef. This is the wrong recipe.
@@gaweekin524 Enjoy it for what it is. I’m Korean and I don’t add gochujang to bulgogi. But it’s ATK. They don’t go for authenticity. Gochujang seems like another way they’re adding umami. Either way, I’m just glad they’re introducing people to Korean cuisine.
You can also purchase ready made ssamjang in Korean grocery stores if you don’t want to make it from scratch. It’s also yummy with fresh carrots and cucumber as a dip.
I've been eating bulgogi since I was a child--back in the 1960s (I'm half Korean). A tasty variant is to wrap the meat in a sheet of toasted nori instead of lettuce.
Thank you. You've shown the baking soda trick with steak in the paste, most notably my favorite which is the peppered beef stir-fry. I've been wondering what types of meat this is effective for, and how deep does it penetrate the meat. It's a technique that seems like it has so many applications, but I rarely see it used at ATK, so I'm thinking it may only work in specific situations. Please Please Please give us some science behind this technique. You guys are the best. Thank you for all of your amazing cook books and videos.
@@sandrah7512 Holy cow, that is so nice of you to give that answer. I think ATK needs to send you a bonus for this. That article is very helpful. Thank You tremendously. I've only used this for thinly sliced steak up till now. Going forward I'm going to try this on other meats and thicknesses. I love it.
~~ ingredients ~~ ## samjang ## whites and light green 4 scallions, minced 1/4 cup doenjang (korean fermented soybean paste) 1 tbsp gochujang (korean 1 tbsp water 2 tsp sugar 2 tsp toasted sesame oil 1 garlic clove, minced ## quick pickle radish ## 1 cup rice vinegar (unseasoned) 2 tbsp sugar 1.5 tsp salt 1 Lb daikon radish ## bulgogi ## ribeye or thinly sliced/shaved beef (looks like ~1-1.5 lb, they don't say) 1/4 tsp baking soda 1/4 cup onion 1/4 cup sugar 3 tbsp soy sauce 4 cloves garlic 1 tbsp toasted sesame oil 1/4 tsp pepper 4 greens from scallions used in samjang Red leaf lettuce for lettuce wraps if you want ~~ Recipe ~~ ## samjang ## 1) combine ingredients ## pickles ## 1) combine vinegar, sugar salt and whisk to combine 2) peel and cut radish into matchsticks 3) submerge radish in brine, at least 30 mins up to 24 hrs ## bulgogi ## 1) If using ribeye or other cut, freeze and slice thin once frozen 2) Combine 1 tbsp water and 1/4 tsp of baking soda in bowl, toss beef in mixture, let sit 5mins 3) Add onion, sugar, soy sauce, garlic sesame oil and pepper to food process and process until smooth ~30s 4) Cover beef in marinade in bowl (no need to let sit, the article for this recipe says they tested different times and didn't taste the difference) 5) Heat 2tsp veggie oil in non-stick pan over med-hi heat until shimmering. Add all beef and cook undisturbed ~1 min. 6) Stir beef as it cooks until no pink is visible, ~3-4 mins. 7) add greens of scallions and cook ~30s 8) make lettuce wraps cheers
Please upload the full episodes. I miss watching the opening theme 😆 also the reviews are usually connected to the dishes they cook in an episode so that's nice to see as well in one sitting.
Bulgogi typically is made from cheaper cuts of meat, right? Probably a reason tenderizing is a core part of the dish - and why mushy meat from fruit tenderizing is kinda a staple of its flavor imo. Wondering if the choice to use ribeye kinda makes it less important in general, either way? That said, I don't mind the baking soda trick, especially if it saves me using up expensive Asian pear for an application where I'm not appreciating eating it lol.
Cheap cuts of meat usually need to be stewed. But making stir fry strips you want good quality beef cuts like the tenderloin or else it will be real chewy due to the fact that there's very little thickness to the slices. You could get away with cheaper steak cuts by cutting thicker slices.
I grew up in Hawaii and bulgolgi was always cooked over a fire, e.g., gas or charcoal grill, and I thought it was authentic. The taste and texture of the meat is much drier and flavorful (IMO) than the soft and soupy version I get here on the mainland. No one seems to cook bulgolgi BBQ style here, it's all cooked in a pan or griddle, and all the Koreans are complimenting this recipe. Does Hawaii make bulgolgi different from Korea?
I would skip the water and baking soda... I would rather marinate with a wetter marinate overnight... part of the point of eating bulgogi is the sauce of the marinate to put it over your rice. The drier marinate is more for Galbi which is the Korean short ribs. You also need some banchan or side dishes you can add to your ssam... that is the lettuce wrap. So you can put some banchan like your pickled radish, dices into small cubes, the bulgogi, the ssam-jang and scallion. Different side dishes adds different complexities and new flavors...
@@sandrah7512 I understand what the idea of the baking soda is but traditional and more the way it's usually served in Korean homes and restaurants is to marinate for at least 12 hours. That mushyness is part of the flavor of having gulgogi. It's great to put the gravy that remains on top of rice... if you can try going to a good Korean restaurant, preferably in NY or LA... but thanks for the reply. It's nice seeing my national dish becoming so popular. 😋
OMG ,thank you thank you thank you, I did this technically as I could and it was absolutely delicious with the most wonderful and delightful remarks from friends as I cooked for them.
Your recipe was very good. I like to also add Kimchi in another bowl. I package everything in the lettuce you showed plus rice radish and kimchi and let it all explode into a Miriam of flavours when the lettuce breaks open in my mouth. Best ever. The lettuce package is the traditional way. I see people at restaurants eating everything separately because they feel rude to overfill their mouths. But the miss the flavour explosion.
in my family we use seven up or sprite in the marinade. there are so many ways koreans do this, all of them right! the key thing is that it is flavorful. sounds obvious, but i've eaten attempts at azn cooking that were bland enough to pair convincingly with a boiled irish potato.
I am not Korean, but love Bulgogi and I make my own version (almost every week) and eat it with rice, veggies and sauerkraut (I am allergic to nightshades). Love it!
chili pepper paste? Gochujang is not added to the bulgogi sauce. There are recipes that add gochujang when cooking pork, but do not add gochujang to beef. This is the wrong recipe.
I love huge butchering of Korean mother sauces. Lol. Also nobody uses ribeye for bulgogi, it’s the cheap cut of beef that is heavily marinated. But hey, mix it up and do what you want.
If you ever feel like you're useless, at least you're not a beef bulgogi recipe by America's Test Kitchen on TH-cam, the same place where Maangchi exists.
I really wanted to watch this video, but I couldn't stomach the constant JAAAAAYYYYYYNG. Why do white people always say JAAAAAYYYYNNG. GochuJAAAYYNG. SsamJAAAAAYNG. It's not hard to say it correctly. The right sound literally exists in English as well. It's a soft "ah", not "AAAAYYYY".
Yeah....no. Not really close to Bulgogi. No asian pear? Thats a readily available ingredient, and grating it into the marinade is a requirement. ATK needs to stick to non-cultural dishes, they are laying an egg.
Thank you so much Dr. Aloha. Here is a permanent Solution to Eliminate Herpes 1 & 2, lupus, Acne, shingles and HPV and It's 100% money back guarantee. th-cam.com/channels/_YFEEZEr1BxGkNg1d4vqww.html 🌱🌱❤
Good thing you know more about Korean food than Dan's Korean friend. The reality is, every dish in every cuisine has variations based on the region and each family.
@@gribble2979 DaNs KoReAn FrIeNd. I think I've been beat by plastic slippers and wooden chopsticks enough to know what a culturally appropriated dish from my heritage looks like. The chinese food spin off they're doing is great, it reflects a lot of the beliefs and styles of that culture, this one is just washed.
@@gribble2979 This is not the recipe that Dan's Korean friend used. It's adapted from it. They changed the ingredients and techniques around by adding Chinese techniques and leaving out traditional ingredients. I think this is an okay thing to do, as recipes change as they travel from region to region, but there is no region in Korea where bulgogi is made this way. This is strictly a westernized version invented by ATK.
@@theflyingkaramazovbrothers6 nah, they were correct in saying that soy is trash. Eat real food and read ingredient labels. You don’t eat anything unknowingly when you are conscious. Open your eyes and drive your own vehicle 🥩💪🤙
@@ElPapacitoGrande Thank you! I'm a judicious label reader and for that reason, it takes me quite a while to buy groceries. I mostly shop the perimeter of the store. I truly care about what I put into my body. I haven't eaten fast food or had a soda in so many years I don't even remember. Bet you know about HEK293, also. If you know, you know.
@@angelbulldog4934 Asian cultures have been eating soy for ages, longest lifespans on the planet. Are you sure you're not talking about soy oils that may be superheated?
Props for making ssamjang from scratch. You should specify the soy sauce though for marinade, should def be korean soy sauce over kikkoman or Chinese soy sauce they do taste different..
I'm going to try that baking soda method. Koreans usually use an asian pear to break down the protein bonds of the meat. You can find this in asian markets but not American ones like Safeway. If you don't have one near you, you can use a quarter of a kiwi to do the same thing. A little goes a long way. I once used too much and it turned my meat to mush. 😅
As a Korean I approve this recipe
Anything you'd change?
Every family in Korea has their own recipe for bulgogi with their own tweaks on the basic recipe. I've probably eaten over 20 variations of this dish.
I feel this version will probably at least get you an ok version.
Traditionally, ssamjang isn't used with marinated meats like bulgogi, since it is flavorful enough on its own. It's more commonly eaten in Korean bbq with non - marinated cuts of pork and beef.
I grew up in Korea but never heard Ssamsung isn't for marinated meat. It usually comes with raw leafy vegetables, cucumbers, or peppers to enhance their flavor. You can see lots of restaurants serving ssamjang with any types of meats, seafood, or just vegetable dishes only. Also it's not really a Korean "traditional" food. It started about mid 80s or something.
Loving ATK's latest dive into Korean food. More please!
chili pepper paste? Gochujang is not added to the bulgogi sauce. There are recipes that add gochujang when cooking pork, but do not add gochujang to beef. This is the wrong recipe.
@@gaweekin524 Enjoy it for what it is. I’m Korean and I don’t add gochujang to bulgogi. But it’s ATK. They don’t go for authenticity. Gochujang seems like another way they’re adding umami. Either way, I’m just glad they’re introducing people to Korean cuisine.
So much better than any cooking/reality show on TV.
Love watching ATK, have been watching for decades, have first 3 seasons on DVD :) Dan is just delightful to watch and learn from, as are you all.
You can also purchase ready made ssamjang in Korean grocery stores if you don’t want to make it from scratch. It’s also yummy with fresh carrots and cucumber as a dip.
I've been eating bulgogi since I was a child--back in the 1960s (I'm half Korean). A tasty variant is to wrap the meat in a sheet of toasted nori instead of lettuce.
Thank you.
You've shown the baking soda trick with steak in the paste, most notably my favorite which is the peppered beef stir-fry. I've been wondering what types of meat this is effective for, and how deep does it penetrate the meat.
It's a technique that seems like it has so many applications, but I rarely see it used at ATK, so I'm thinking it may only work in specific situations.
Please Please Please give us some science behind this technique.
You guys are the best. Thank you for all of your amazing cook books and videos.
@@sandrah7512 Holy cow, that is so nice of you to give that answer. I think ATK needs to send you a bonus for this. That article is very helpful. Thank You tremendously. I've only used this for thinly sliced steak up till now. Going forward I'm going to try this on other meats and thicknesses.
I love it.
yeah plenty of restaurants use baking soda for marinating beef
~~ ingredients ~~
## samjang ##
whites and light green 4 scallions, minced
1/4 cup doenjang (korean fermented soybean paste)
1 tbsp gochujang (korean
1 tbsp water
2 tsp sugar
2 tsp toasted sesame oil
1 garlic clove, minced
## quick pickle radish ##
1 cup rice vinegar (unseasoned)
2 tbsp sugar
1.5 tsp salt
1 Lb daikon radish
## bulgogi ##
ribeye or thinly sliced/shaved beef (looks like ~1-1.5 lb, they don't say)
1/4 tsp baking soda
1/4 cup onion
1/4 cup sugar
3 tbsp soy sauce
4 cloves garlic
1 tbsp toasted sesame oil
1/4 tsp pepper
4 greens from scallions used in samjang
Red leaf lettuce for lettuce wraps if you want
~~ Recipe ~~
## samjang ##
1) combine ingredients
## pickles ##
1) combine vinegar, sugar salt and whisk to combine
2) peel and cut radish into matchsticks
3) submerge radish in brine, at least 30 mins up to 24 hrs
## bulgogi ##
1) If using ribeye or other cut, freeze and slice thin once frozen
2) Combine 1 tbsp water and 1/4 tsp of baking soda in bowl, toss beef in mixture, let sit 5mins
3) Add onion, sugar, soy sauce, garlic sesame oil and pepper to food process and process until smooth ~30s
4) Cover beef in marinade in bowl (no need to let sit, the article for this recipe says they tested different times and didn't taste the difference)
5) Heat 2tsp veggie oil in non-stick pan over med-hi heat until shimmering. Add all beef and cook undisturbed ~1 min.
6) Stir beef as it cooks until no pink is visible, ~3-4 mins.
7) add greens of scallions and cook ~30s
8) make lettuce wraps
cheers
As a Korean food critic, I approve this recipe. Well done ATK.
Please upload the full episodes. I miss watching the opening theme 😆 also the reviews are usually connected to the dishes they cook in an episode so that's nice to see as well in one sitting.
I make this exact recipe with one exception.... I use ground beef. Totally delicious!
LOL Dan saying "were not fighting" is soooo adorable. Literally fight for this food Dan hahahaha.
Is Dan the Man? Yes.
Bulgogi typically is made from cheaper cuts of meat, right? Probably a reason tenderizing is a core part of the dish - and why mushy meat from fruit tenderizing is kinda a staple of its flavor imo. Wondering if the choice to use ribeye kinda makes it less important in general, either way? That said, I don't mind the baking soda trick, especially if it saves me using up expensive Asian pear for an application where I'm not appreciating eating it lol.
Regular pear also works fine. Can also use kiwi if the meat is tougher, as it contains protease.
Cheap cuts of meat usually need to be stewed. But making stir fry strips you want good quality beef cuts like the tenderloin or else it will be real chewy due to the fact that there's very little thickness to the slices. You could get away with cheaper steak cuts by cutting thicker slices.
Excellent recipe amd Dan your step by step instructions are great👍
Wonderful. This is one of my very favorites; you all did it perfectly! Please do more dishes without carbs, great stuff!
이거보니까 삼겹살 쌈싸먹고싶네
FYI: A lot of Costco's are selling thinly sliced NY strip steak that's perfect for this
She wants you Dan, give it to her!
I grew up in Hawaii and bulgolgi was always cooked over a fire, e.g., gas or charcoal grill, and I thought it was authentic. The taste and texture of the meat is much drier and flavorful (IMO) than the soft and soupy version I get here on the mainland. No one seems to cook bulgolgi BBQ style here, it's all cooked in a pan or griddle, and all the Koreans are complimenting this recipe. Does Hawaii make bulgolgi different from Korea?
Have it with perilla leaves and thinly sliced jalapeños to put onto perilla leaves when making your tiny little bulgogi burritos.
Love watching Dan’s videos. Would appreciate pronouncing -jang as jahng.
I thought the same.. 😅
Any particular reason to do the marinade in the food processor instead of a blender?
I’m korean. Your recipe is perfect!!!
I’m going to follow your recipe
I would skip the water and baking soda... I would rather marinate with a wetter marinate overnight... part of the point of eating bulgogi is the sauce of the marinate to put it over your rice. The drier marinate is more for Galbi which is the Korean short ribs. You also need some banchan or side dishes you can add to your ssam... that is the lettuce wrap. So you can put some banchan like your pickled radish, dices into small cubes, the bulgogi, the ssam-jang and scallion. Different side dishes adds different complexities and new flavors...
@@sandrah7512 I understand what the idea of the baking soda is but traditional and more the way it's usually served in Korean homes and restaurants is to marinate for at least 12 hours. That mushyness is part of the flavor of having gulgogi. It's great to put the gravy that remains on top of rice... if you can try going to a good Korean restaurant, preferably in NY or LA... but thanks for the reply. It's nice seeing my national dish becoming so popular. 😋
LOVE Absolutely love Korean food! My most favourite! Thank you for this! Great video to show my children!
When will ATK be coming out with an Asian cook book?
I love you. Thank you so much for teaching me how to make delicious meals.
Love Dan's hair.
Do you rinse the baking soda off the meat?
No, you don't rinse off the baking soda. There's no need and it doesn't affect the flavor.
OMG ,thank you thank you thank you, I did this technically as I could and it was absolutely delicious with the most wonderful and delightful remarks from friends as I cooked for them.
Your recipe was very good. I like to also add Kimchi in another bowl. I package everything in the lettuce you showed plus rice radish and kimchi and let it all explode into a Miriam of flavours when the lettuce breaks open in my mouth. Best ever. The lettuce package is the traditional way. I see people at restaurants eating everything separately because they feel rude to overfill their mouths. But the miss the flavour explosion.
Thank you.
For those who aren't confident with their knife skills (e.g., myself): ask your butcher to "shave" the beef, not slice - that got me quite close.
Or do it yourself until you get the skillset
Yes shave..
I noticed shaved beef at my grocery. I will try it.
I always know I can depend on your advice and amazing recipes. Thank you.
in my family we use seven up or sprite in the marinade. there are so many ways koreans do this, all of them right! the key thing is that it is flavorful. sounds obvious, but i've eaten attempts at azn cooking that were bland enough to pair convincingly with a boiled irish potato.
Lovely recipe from my favorite channel ❤️
This is going to be great for lunch! Yummy, thank you!
Bulgogi typically does not have doenjang (soybean paste). Gochujang is usually used with pork bulgogi. Just saying...
Have been watching ATK for years. Seriously enjoy it. Sadly, I'm still a lousy cook... 🙂
I have faith in your abilities! And if you haven't killed anybody yet, you're not that bad!
My favourite is the bibimbap, using bulgogi beef as topping
That looks SO GOOD, I almost licked my tablet screen!
Woo😂 looks delicious!! Yam!!❤
I'm addicted to gochujang !
Will be good with some kimchi!!
ATK,Hello, DAN,,thisbulgogil looks great, I’ll have to try it ,THANKS;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
I feel so hungry!
Look so good thank you 😊🎉
Very very good
Thank you, I will make some...you guys make it look so easy! Esp.the Daikon pickle👍❤
It's supposed to have pear. That's where the sweet and meat tenderizer comes from
I am not Korean, but love Bulgogi and I make my own version (almost every week) and eat it with rice, veggies and sauerkraut (I am allergic to nightshades). Love it!
It's more authentic if using asian pear in the marinade instead.
Awesome 😋
Very well good health
That looks delicious. I love bulgogi.
I love bulgogi … my sister in law made this and served it with rice !! Excellent dish !!
Thank you for the recipe !!
BULGOGIIIIIIIIIIIIIIIIIIIIIIIIIIIIII !
I just discovered this dish and oh my heavens is this not the nest thing to put over rice or what!?!?!
instead of sugar in the marinade, use Asian pear.
How can it be Bulogi without the Asian Pear?
쌈장에 불고기라..... 뭔가 익숙하지 않네.
‘The tip & the end’ Dan said. Wouldn’t it be, ‘the tip and the top.’ ??
Yummmy! 😊
I think this dish could benefit from maybe another 30 or 40 more ingredients chopped up in tiny pieces.
Hello ATK
Salutations from California 😋
Think you lost Dan at the Hadrian's Wall comment Ha Ha
Dat 5:56 tho...
makes great tacos!
Where’s the Kimchee?
chili pepper paste? Gochujang is not added to the bulgogi sauce. There are recipes that add gochujang when cooking pork, but do not add gochujang to beef. This is the wrong recipe.
Let me guess: the secret is Sugar.
Where's the pear?
Use a shredded pear! Not backing soda for goodness sake!!!!!
I love Korean food, especially chop suey, pad thai and pho
🍿🍿
I love huge butchering of Korean mother sauces. Lol. Also nobody uses ribeye for bulgogi, it’s the cheap cut of beef that is heavily marinated. But hey, mix it up and do what you want.
If you ever feel like you're useless, at least you're not a beef bulgogi recipe by America's Test Kitchen on TH-cam, the same place where Maangchi exists.
not a fan of Korean food, I would like to see Dan make Dan Dan Noodle.
Looks like it needs more sauce and I'd rather have steamed jasmine rice
with sesame seeds
I really wanted to watch this video, but I couldn't stomach the constant JAAAAAYYYYYYNG. Why do white people always say JAAAAAYYYYNNG. GochuJAAAYYNG. SsamJAAAAAYNG. It's not hard to say it correctly. The right sound literally exists in English as well. It's a soft "ah", not "AAAAYYYY".
I'm real sick of Korean people mispronounced English words with their non-white accents.
It goes both ways.
please stop using plastic wrap for everything!!! take a lid of some sort, you have dozens of it for sure! be a leader!!!
What the heck is this!!!! Definitely not Korean! Keep it authentic please!!!!
Hello pretty greeting
Konnichiwa
What about this makes it "not authentic"?
Who put fuckin soybean paste in beef? you should use soysauce
Controversial take: I just find ribeye much too fatty. :(
Yeah....no. Not really close to Bulgogi. No asian pear? Thats a readily available ingredient, and grating it into the marinade is a requirement. ATK needs to stick to non-cultural dishes, they are laying an egg.
Thank you so much Dr. Aloha. Here is a permanent Solution to Eliminate Herpes 1 & 2, lupus, Acne, shingles and HPV and It's 100% money back guarantee. th-cam.com/channels/_YFEEZEr1BxGkNg1d4vqww.html 🌱🌱❤
Good thing you know more about Korean food than Dan's Korean friend. The reality is, every dish in every cuisine has variations based on the region and each family.
@@sandrah7512 Maybe a third video of a no-boil clam bake?
@@gribble2979 DaNs KoReAn FrIeNd. I think I've been beat by plastic slippers and wooden chopsticks enough to know what a culturally appropriated dish from my heritage looks like. The chinese food spin off they're doing is great, it reflects a lot of the beliefs and styles of that culture, this one is just washed.
@@gribble2979 This is not the recipe that Dan's Korean friend used. It's adapted from it. They changed the ingredients and techniques around by adding Chinese techniques and leaving out traditional ingredients. I think this is an okay thing to do, as recipes change as they travel from region to region, but there is no region in Korea where bulgogi is made this way. This is strictly a westernized version invented by ATK.
Please, please learn how to actually pronounce things - "Jang" in particular was grating to hear mispronounced repeatedly
HEY! Here's an idea, try speaking slower and more articulately.
I'd say, take the cotton out of your ears first. I heard all that clearly, and I have hearing issues, so there.
you can slow down your playback speed on the youtube player. maybe google for instructions
I really like Asian food, but I wouldn't touch soy with a ten-foot pole. Guess I'll have to pass on this one.
soy is a part of so much of it, you're passing on a ton of dishes (and I bet some sauce you're already eating)
@@theflyingkaramazovbrothers6 nah, they were correct in saying that soy is trash. Eat real food and read ingredient labels. You don’t eat anything unknowingly when you are conscious.
Open your eyes and drive your own vehicle
🥩💪🤙
@@ElPapacitoGrande Thank you! I'm a judicious label reader and for that reason, it takes me quite a while to buy groceries. I mostly shop the perimeter of the store. I truly care about what I put into my body. I haven't eaten fast food or had a soda in so many years I don't even remember. Bet you know about HEK293, also.
If you know, you know.
@@theflyingkaramazovbrothers6 My health doesn't suffer from what you eat, so eat what you want. I'll do likewise.
@@angelbulldog4934 Asian cultures have been eating soy for ages, longest lifespans on the planet. Are you sure you're not talking about soy oils that may be superheated?
Props for making ssamjang from scratch. You should specify the soy sauce though for marinade, should def be korean soy sauce over kikkoman or Chinese soy sauce they do taste different..