Korean White Bean Ssam Dip

• 100 g, drained and rinsed — Canned white beans, drained and rinsed
• 8 g gochujang — Gochujang
• 10 g roasted sesame tahini — Tahini from roasted sesame kernels
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 2 g, finely grated — Raw garlic
• 2 g toasted sesame seeds — Toasted sesame seeds
• 10 g, thinly sliced — Raw scallion
• 70 g, cut into spears — Cucumber with peel
• 50 g, cut into sticks — Raw carrots

Method

1. 1Measure ingredients: Mash the ssam dipMeasure white beans, gochujang, sesame tahini, reduced sodium soy sauce, and rice vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mash the ssam dipMash beans, gochujang, tahini, soy sauce, vinegar, garlic, and 15 g cold water with a fork for 2 to 3 minutes until creamy with only tiny bean pieces.3 minLook for: The dip holds a soft peak and has an even pale-orange color.Safety: Use beans from an intact can and check gochujang, soy, and tahini allergen labels.
3. 3Measure ingredients: Prepare crisp dippersMeasure cucumber with peel and carrots using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare crisp dippersCut cucumber and carrot into sturdy 8 cm sticks and pat the cucumber dry so the dip will cling.Look for: The sticks are uniform enough to pick up dip without bending.Safety: Use a stable cutting board and keep the finished dip refrigerated while cutting.
5. 5Finish and serveSpoon the dip into one small bowl, make a shallow well across the surface.Look for: The finish and serve stage is complete and ready for the next action.
6. 6Add all scallionAdd all scallion and sesame. Serve with every cucumber and carrot stick.Look for: The dip is thick and the toppings remain visible rather than sinking.Safety: Keep at 40°F or colder and discard after 2 hours at room temperature.