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  • 1/3 cup miso
  • 1/3 cup red pepper paste / Gochujang medium hot
  • 1/2 cup Korean chives or green onions diced
  • 1/2 cup red onion diced
  • 2 Korean green chili peppers with seeds diced
  • 2 Tablespoons sesame seed oil
  • 1 Tablespoon coconut sugar or 1/2 Tablespoon white sugar
  • 1 Tablespoon peanut or almond butter
  • 3 big garlic cloves minced


Blend all ingredients together in a bowl with spatula or spoon.

Quarter a head of green cabbage and remove inner trunk with knife. Separate leaves and place in a steaming basket over boiling water.  Allow cabbage to steam for about 10 minutes. This can be served warm or at room temperature.

Special note for serving:

Serve this Ssamjang paste with warm rice and steamed cabbage leaves for an appetizer or as a hand held wrap. Baby romaine lettuce leaves are another great option for plating. It’s also a fun informal summer meal. Let the family wrap their own by serving a large platter of steamed cabbage leaves with bowls of hot rice.  Use brown rice or combine half white and half brown rice for a sticky rice.

This recipe was developed for VegFest Colorado 2017 by