Chang's use of tare across multiple preparations demonstrates the separation principle at its most useful: a highly concentrated, flavour-dense liquid that is added in small quantities to neutrally seasoned preparations at service. The ssamjang (Korean fermented chilli-soybean paste mix) as a table condiment, the gochujang tare for his bo ssam, and the soy-mirin ramen tare are all expressions of the same principle.
- **Ssamjang:** Doenjang (Korean fermented soybean paste) + gochujang (Korean fermented chilli paste) + sesame oil + garlic + sugar — the table condiment for any Korean wrap preparation. - **The ratio:** Doenjang dominant (the fermented soybean provides umami depth) with gochujang for heat and colour. [VERIFY] Chang's ssamjang recipe.
Aloha Kitchen AK-01–AK-20 + Momofuku MF-01–MF-20 + Pintxos PX-01–PX-15