Korean spicy dipping sauce

Ssamjang 쌈장

I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I’ve posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for ssamjang that I think the most delicious so far. But it’s your choice. If you don’t want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it.

You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. It’s best just after you make it, but you can store it in the fridge about 10 days, if you need to.

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As I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Wrapping some rice and ssamjang in a lettuce leaf and pop it into your mouth. Enjoy!  : )

Ingredients

: (4 servings)

  • ¼ cup doenjang (fermented soybean paste)
  • 1 tbs gochujang (hot pepper paste)
  • 1 stalk of minced green onion
  • 1 clove of minced garlic
  • ¼ cup chopped onion
  • 2 ts honey
  • 2 ts toasted sesame seeds
  • 2 ts sesame oil

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Directions

  1. Use a spoon to mix all the ingredients in a large bowl.
  2. Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.

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21 Comments:

  1. Allunare Canada joined 7/18 & has 1 comment

    Hi Maangchi, before i saw your Youtube channel a few years back, i used to hate cooking Korean food. Even when i follow the recipes stated on other sites, many times it didn’t taste delicious. I am Indonesian married to Korean, living in Canada. So sometimes i cook Indonesian or Korean food for the family, because i want my kids to know their culture. Unlike others, the recipe you give is ALWAYS right on! I can’t remember how many times my husband and kids praised my cooking, and it’s all because of you, thank you!! This summer we are having barbeque and i thought, why not make ssamjang? We had such a delightful meal!

  2. Cornelius B. Ecuador joined 12/17 & has 40 comments

    Made Ssamjang for my Samgyeopsal-gui today. Wow, soo yummie! Just added a little more honey and garlic (I´m a “Garlic-Eater”), and some sugar, to add sweetness. But to my taste, something was missing…. Ginger! So I tried adding Ginger, and the result was perfect! It combines so well with Doenjang and Gochujang taste.


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  3. classicdriver Texas joined 2/13 & has 2 comments

    Great sauce! I decided to use this for my bibimbap and anything else I can think of.

  4. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    For the chopped onion, use red onion :) Much better than yellow or white..

  5. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    Yummm! I made this last night and it was FANTASTIC! I used 2 TBSP honey, sesame oil, and sesame seeds (instead of 2 tsp of each). And I used 2 cloves garlic. I think the video says 1 (the printed recipe is missing the garlic). Awesome! the fresh chopped onion really does add alot to this recipe. I know that when I finish this batch I’ll be ready to mix up a new batch. Lots of uses. Even just with rice it’s great.

  6. Suebea New Zealand joined 7/14 & has 1 comment

    Hi from New Zealand! I’m very new to Korean cooking so I tried making ssamjang and dwaejibulgogi for the first time tonight – super yummy! Thanks so much for your easy to follow recipes!

  7. GoodCat Germany joined 3/14 & has 1 comment

    Hello Maangchi,
    thanks for all your hard work here. I would like to ask for how long i can
    conserve Ssamjang in my refrigerator? I was boying Ssamjang at my grocery-store
    yet i like to make it on my own because of all the preservatives.
    thank you
    goodcat

    • Maangchi New York City joined 8/08 & has 11,418 comments

      You can keep it in the fridge up to 1 week.

    • Cornelius B. Ecuador joined 12/17 & has 40 comments

      I think if you just cook it for a couple of minutes, and put it in a glass can, like you do when making marmelade, you´ll be able to keep it for weeks in the fridge.

      I´m gonna make a big batch this week for Bulgogi, and I´ll try it out. At least it works with sauces for Dakgangjeong and Yangnyeom Tongdak, which I can keep for weeks (or at least while they last…).

    • Cornelius B. Ecuador joined 12/17 & has 40 comments

      Cooked the leftover Ssamjang from my Samgyeopsal-Gui, and put it hot in a glass jar, which I had sterilized in the microwave with boiling hot water. Keeping it in the fridge, sealed and in vacuum,, it should be preserved for months (if it lasts that long ;) ).


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  8. kiizuki Almeria joined 2/14 & has 2 comments

    Hello Maangchi! It turns out my soybean paste is a lot more darker than yours and really strong in taste (it even has chunks of beans). What can I do to use it for this recipe?

  9. olya Moscow, Russia joined 11/11 & has 2 comments

    Hi, Maangchi! I want to thank you for this wonderful recipe as well as for many other recipes that you’ve posted. My family is korean and earlier we lived in Tashkent, Uzbekistan. So during all of that time we cooked aka Korean-Uzbek cuisine. And when accidentally I’d discovered your site this added “a new wave” to our usual menu. We regain authentic taste of Korean cuisine and my family and me loved it so much. Thanks God, korean ingredients are also available now, so ssamjang and namul and soups and rice cakes I cook only by your recipes. Besides we like to watch Korean dramas and always interested in preparing different dishes that we have seen and your site always help us. Thank you very much for your work, we keeping on watching!

  10. xxmillieann85xx melbourne joined 5/13 & has 2 comments

    I can’t find any doenjang :(

    • MTZero North Carolina joined 4/09 & has 1 comment

      If you can find shiro (“white”/light brown) miso (白味噌), use it instead. You’ll probably have and easier time finding it.

      Two caveats: The texture will be different, since miso is smooth and doenjang is (usually?) not, and since the miso could be more subtle in flavor, you may need to use more of it.

      If you want a stronger, deeper flavor, try aka (“red”/dark brown) miso (赤味噌).

  11. muzicman82 United States joined 11/12 & has 1 comment

    Do you need to refrigerate doenjang after it has been opened?

  12. sl100048 Singapore joined 6/11 & has 15 comments

    Hi Maangchi – very tasty recipe! Just to clarify with you, I saw the 1 minced garlic on screen but not on your recipe written… I guess your screen is correct? Thanks!

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