Stir fry chicken with creamy ssamjang sauce


  • In a pan, heat butter and once butter melts add onion and garlic.
  • Cook for 2 minutes and add chicken, season with salt and black pepper.
  • Sauté on high heat for about 3 minutes till chicken until chicken golden brown.
  • Add all vegetables and keep cooking for 2 minutes.
  • Reduce the heat to medium and pour in cream and ssamjang.
  • Let simmer for 4 minutes and add fresh rosemary.
  • Season with salt and black pepper.
  • Dish out the chicken and serve over rice or mashed potato.


  • Butter 30 gr
  • Onion sliced 80 gr
  • O’Food Mild Ssamjang 30 gr
  • Garlic clove 2
  • Chicken breast, diced or sliced 200 gr
  • Cherry tomato 80 gr
  • Boiled French beans 100 gr
  • Boiled green peas 50 gr
  • Red bell pepper 30 gr
  • Heavy fresh cream 400 ml
  • Table salt to taste
  • Crushed black pepper to taste
  • Fresh rosemary to taste