Ssamjang 쌈장 Rubbed Chuck Roast KBBQ 🔥🥩🇰🇷 Basically, I rubbed the chuck with ssamjang then vac sealed and left to cure for 10 days in the fridge. After that, I rubbed off the ssamjang and sous vide at 136F (58c) for 18 hours. I chilled again to make it easier to slice. Then it’s just a quick grill before serving with banchan and other tasty things. The end. #KBBQ #KoreanFood #Cooking