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Chili Jam (Ssamjang)

Long before there was modern fusion cuisine, people cooked Chino-Latino. It originated with Chinese laborers who immigrated to Cuba and Trinidad and elsewhere in the Caribbean to work the plantations. They developed a unique mashup of Asian and West Indian cooking.

Serve this with Brisket in a Hurry Tacos with Chili Jam.

Other Recipes from Episode 211: Chino-Latino


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Chili Jam (Ssamjang)

Recipe Notes

  • Yield: Makes 1 cup

Ingredients

  • 2/3 cup miso (preferably Korean, but red or white Japanese-style miso will work just fine)
  • 1/3 cup gochujang (Korean chili paste)
  • 1 tablespoon Asian (dark) sesame oil

Recipe Steps

1: Combine the miso, gochujang, and sesame oil in a mixing bowl. Whisk to mix, adding water as needed to obtain a thick but pourable sauce.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.

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