You may have seen Ssamjang served on the side at Korean bbq restaurants used as a condiment for lettuce or sesame leaf wraps. “Ssam” means wraps or wrapped food, and “jang” is a term for Korean fermented condiments, such as doenjang, gochujang and ganjang.
It’s a thick sauce made from a mixture of doenjang (Korean fermented soybean paste), gochujang (Korean red chili paste), seasonings and aromatics. The taste is spicy, savory, and sweet used as a condiment, added to stews, mixed with rice, or as dip for fresh vegetables.
The ratio of gochujang and doenjang, in addition to other ingredients will be based on personal preference so taste and adjust to your taste.
Ssamjang ( Korean Dipping Sauce)
Ingredients
1/4 cup doenjang (Korean fermented soy bean paste) 2 Tablespoons gochujang (Korean red chili pepper paste)
1/4 cup onion, finely chopped
2 garlic cloves, minced
1 green onion, sliced
1-2 Tablespoons sugar, honey or Korean rice syrup
1 Tablespoon sesame oil
1-2 teaspoons sesame seeds
Directions
Combine all the ingredients in a bowl and mix together. Taste and adjust ingredients as needed.
Can be stored in the fridge 4-5 days.
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