Ssamjang

Ssamjang

A savory-spicy Korean dipping paste that pulls together grilled meat and lettuce wraps.

Total 10 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Ssamjang blends fermented soybean paste and chili paste with garlic, sesame oil, and a touch of sweetness for a thick, savory condiment. It traditionally accompanies Korean barbecue, spooned into lettuce wraps alongside grilled meat and rice. The mix of toasted sesame seeds and finely minced vegetables adds texture to the dense, umami-rich base.

Ingredients

  • 1/2 cup doenjang (Korean fermented soybean paste)
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 scallions, finely chopped
  • 1/4 cup yellow onion, finely minced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon water, as needed to adjust consistency

Method

  1. In a medium bowl, combine the doenjang, gochujang, honey, sesame oil, and rice vinegar.

  2. Stir in the minced garlic, ginger, scallions, and onion until evenly distributed.

  3. Mix in the toasted sesame seeds, then add water a teaspoon at a time until the paste reaches a thick, spoonable consistency.

  4. Transfer to a sealed container and let the flavors meld in the refrigerator for at least 30 minutes before serving.

Rate this recipe

★ 3.4 (1)

Ssamjang

Ssamjang blends fermented soybean paste and chili paste with garlic, sesame oil, and a touch of sweetness for a thick, savory condiment. It traditionally accompanies Korean barbecue, spooned into lettuce wraps alongside grilled meat and rice. The mix of toasted sesame seeds and finely minced vegetables adds texture to the dense, umami-rich base.

10 min 16 oz 45 cal

Ingredients

  • 1/2 cup doenjang (Korean fermented soybean paste)
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 scallions, finely chopped
  • 1/4 cup yellow onion, finely minced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon water, as needed to adjust consistency

Method

  1. 1

    In a medium bowl, combine the doenjang, gochujang, honey, sesame oil, and rice vinegar.

  2. 2

    Stir in the minced garlic, ginger, scallions, and onion until evenly distributed.

  3. 3

    Mix in the toasted sesame seeds, then add water a teaspoon at a time until the paste reaches a thick, spoonable consistency.

  4. 4

    Transfer to a sealed container and let the flavors meld in the refrigerator for at least 30 minutes before serving.