Side Dish: Water Spinach In Ssamjang | Korean Style Steamed Kangkong

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Korean Style Steamed KangKong is something that I've loved my whole life.

Many things affect the quality of taste from Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong estimated approx 15 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong:

1. 1 bunch Kangkong / Kangkung / Morning glory / water spinach - snipped and cut
2. 1/8 cup water
3. 3 teaspoonful Ssamjang / Korean bean paste
4. Dash Knorr Liquid Soy Seasoning or similar
5. Salt and pepper

Steps to make to make Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong

1. Soak Kang Kung / Kangkong / Water spinach in salted water (to clean), discard rotten leaves and thicker stalk ends.
   
   Snip into bite size lengths including tender stalks.
2. Heat pan with 1/8 cup water. Add Kangkong and cover until slightly wilted.
3. Discard water from pan. Season with salt and pepper. Add a dash of Knorr or Worcestershire or similar. Then add the Ssamjang paste.
   
   Ssamjang is a Korean fermented soy bean paste (mild to spicy) that you can buy from your neighborhood Asian or Korean store. It is often in a green tub, any brand will do
4. Move about with thongs to mix everything. Remove from heat when done.
5. Enjoy as a side dish with your proteins.

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This isn't a total guide to fast and simple lunch dishes but its good food for thought. Hopefully this will certainly obtain your creative juices moving so you can prepare tasty meals for your family members without doing a lot of heavy meals on your journey.

So that is going to wrap this up for this special food Recipe of Ultimate Side Dish: Water Spinach in Ssamjang | Korean Style Steamed KangKong. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!