I stumbled upon this idea Saturday. I made a sort of squash/vegetables rice congee and I had some chicken breasts in the fridge, so cut them up in dices and I coated them with olive oil and ssamjang. I love ssamjang so much. If I’m hungry, I’ll cut up some vegetables, dip them in the paste and enjoy. This might bias my opinion on the chicken/ssamjang combination. My friend said she liked it too, though. So maybe it was actually good (I hope).
I cooked the chicken in a frying pan with some more olive oil. It came out red and had a strangely Indian taste. The ssamjang made it spicy, but not burning-spicy, just flavorful-spicy. You know? Reminded me of a kind of chicken my friends and I have when we go to the local Indian restaurant. If anyone tries it, they might think I’m crazy for saying this, but that’s what I was feeling.
Anyway, if you’ve got some chicken and some ssamjang in the fridge, you should really try it out. Let me know with what you serve it!