Ssamjang is a spicy Korean condiment made from doenjang (soybean paste), gochujang (hot pepper paste), green onion, garlic, sesame, and honey (or brown sugar). It is often served with lettuce wraps (ssamjang literally translates to wrapping sauce).
I enjoy making Ssamjang fresh (it usually keeps in the refrigerator for up to 10 days), but you can also buy it packaged in many Asian food markets. Generally, doenjang comes in a brown container, gochujang in red, and ssamjang in green. It may also be labelled as Korean seasoned soybean paste or 쌈장. More information on doenjang is available in my Mac Jeok post. I was able to find doenjang at my local Asian food market. More information on Gochujang is available in my Dakkochi post. I was able to find gochujang in the grocery store, but it is also available at many Asian food markets. In the above photo, the doenjang container is on the left and gochujang on the right.
Ssamjang (Korean Spicy Dipping Sauce)
Adapted from Maangchi
Ssamjang (Korean Spicy Dipping Sauce)
Ingredients
- 1/4 cup doenjang soybean paste
- 1 tablespoon gochujang hot pepper paste
- 1 green onion minced
- 1 garlic clove minced
- 1/4 cup chopped onion
- 2 teaspoons honey
- 2 teaspoons toasted sesame seeds
- 2 teaspoons sesame oil
Instructions
- In a medium bowl, combine doenjang, gochujang, green onion, garlic, onion, honey, sesame seeds, and sesame oil.
- Cover and refrigerate until needed. Serve with rice and lettuce.
[…] but enjoyed the slow roasted pork more. Next time, I will probably use my previously posted ssamjang for the wraps. It was just a but more flavorful than the ssamjang in this recipe. The beef needs to […]