It's Love...

I have officially developed a head-over-heels obsession with the newest condiment addition to my life: ssamjang. Ssamjang is served with many Korean dishes, particularly barbecue. It is made of doenjang, gochujang, sesame oil, onion, garlic, green onions and brown sugar (should I site Wikipedia?). Doenjang is a fermented bean paste and gochujang is a type of red chili pepper vinegar paste--which is delicious in and of itself. The combination is heavenly and takes any meal to a whole other level. Considering it is served in a small dish, I assume it is meant to be used sparingly. I obviously do not follow that rule ever when it comes to condiments, why would I start now? Not sure the availability of ssamjang in the states, but it is definitely worth searching for, which I will do to no end when I return to the states.