Ssamjang

Name: Ssamjang
Prep time: 10 min
Cuisine: Korean
Ingredients: Doenjang (Korean fermented soybean paste) — 60 g (1/4 cup); Gochujang — 30 g (2 tbsp); Garlic cloves, minced — 3; Sesame oil — 15 ml (1 tbsp); Onion, finely minced — 2 tbsp; Toasted sesame seeds — 10 g (1 tbsp); Sugar — 5 g (1 tsp); Water — 20 ml (4 tsp)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 min

Prep

0 min

Cook

Ingredients

Doenjang (Korean fermented soybean paste) — 60 g (1/4 cup)
Gochujang — 30 g (2 tbsp)
Garlic cloves, minced — 3
Sesame oil — 15 ml (1 tbsp)
Onion, finely minced — 2 tbsp
Toasted sesame seeds — 10 g (1 tbsp)
Sugar — 5 g (1 tsp)
Water — 20 ml (4 tsp)

Method

Combine doenjang and gochujang in a mixing bowl.
Stir in minced garlic and onion.
Add sesame oil and sugar, mixing well.
Thin slightly with water if too thick for easy spreading.
Sprinkle with toasted sesame seeds before serving.

Cultural Background: A thick, savoury dipping paste blending fermented soybean paste (doenjang) and gochujang, ssamjang ('wrapping sauce') is essential to Korean barbecue culture, spread inside lettuce wraps alongside grilled meat.

Tips: • The ratio of doenjang to gochujang can be adjusted to taste — more doenjang gives a more savoury, funky result, more gochujang gives more sweetness and heat. • Mincing the garlic and onion very finely gives the best texture for wrapping in lettuce leaves.

Variations: • Add finely chopped walnuts or pine nuts for extra texture, a common upscale addition. • Adjust consistency thinner for use as a dressing rather than a wrapping dip.

Storage: Refrigerate in an airtight container up to 3 weeks.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 30 kcal, 1.5 g protein, 1.5 g fat, 3 g carbohydrate per 15 g serving.

FAQs: What is ssamjang traditionally used for? Spread inside lettuce or perilla leaf wraps (ssam) along with grilled meat, a defining element of Korean barbecue. What is doenjang? A fermented Korean soybean paste, similar in concept to Japanese miso but with its own distinct, more pungent flavour profile.