Ssamjang (Korean Dipping Paste)

Ssamjang (Korean Dipping Paste) - kvalifood.com

Ssamjang is a thick Korean dipping paste made by mixing doenjang (fermented soybean paste) and gochujang with garlic, sesame oil, and green onion. No cooking needed – just stir and serve. It is the standard condiment for Korean barbecue lettuce wraps (ssam).

Makes ca. 80 ml

Ingredients

  • 2 tbsp doenjang (Korean fermented soybean paste)
  • 1 tbsp gochujang (Korean red chili paste)
  • 1 tsp garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • 1/2 tbsp sugar (or honey)
  • 1 tbsp green onion, finely chopped

Directions

  1. Combine the doenjang and gochujang in a small bowl.
  2. Add the garlic, sesame oil, sugar (or honey), and sesame seeds. Mix until smooth.
  3. Stir in the chopped green onion.
  4. Taste and adjust – add a splash of water or rice wine for thinner consistency, more sugar for sweetness, more gochujang for heat.
  5. Transfer to a small serving dish.

Notes

  • The 2:1 doenjang-to-gochujang ratio is standard. For spicier, move toward 1:1.
  • Keeps 10 days refrigerated. For longer storage, leave out the sesame oil and green onion and add them fresh when serving.
  • Optional additions: chopped walnuts or peanuts for crunch, finely diced onion, chopped fresh chilies, or a teaspoon of mirin.
  • Serve alongside grilled pork belly (samgyeopsal), bulgogi, or any Korean BBQ. Also good as a dip for raw vegetables.

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