Talk:Ssamjang

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Etymology edit

Latest comment: 16 years ago3 comments2 people in discussion

What is the etymology of this term? Badagnani (talk) 08:46, 14 March 2008 (UTC)Reply

It literally means jang (장 condiment) for ssam (쌈 vegetable wrap). --Appletrees (talk) 03:20, 22 March 2008 (UTC)Reply

Thanks, I added that; but it's actually used for meat wrapped in a leaf, so I'm not sure I understand your use of "vegetable wrap." I assume that "jang" is Sino-Korean while "ssam" is a native word (not of Chinese origin). Badagnani (talk) 03:28, 22 March 2008 (UTC)Reply

WikiProject Food and drink Tagging edit

Latest comment: 15 years ago1 comment1 person in discussion

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 11:07, 3 July 2008 (UTC)Reply

Seafood edit

Latest comment: 15 years ago2 comments2 people in discussion

Does ssamjang ever have a seafood flavoring? I just had some and it tasted and smelled a bit fishy. Badagnani (talk) 18:45, 14 November 2008 (UTC)Reply

It can be depending on "cook"'s personal preference, but not widely practiced. In Southern regions (Jeolla and Gyeongsang provinces), smashed jeotgal can be added to ssamjang/doenjang for flavor.--Caspian blue 18:51, 14 November 2008 (UTC)Reply

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