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.


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!  : )


: (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



  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.



  1. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted April 1st, 2017 at 9:58 am | # |

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

  2. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted January 15th, 2017 at 7:45 am | # |

    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.

  3. Suebea New Zealand joined 7/14
    Posted July 28th, 2014 at 4:22 am | # |

    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!

  4. GoodCat Germany joined 3/14
    Posted March 25th, 2014 at 3:52 pm | # |

    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

    • Maangchi New York City joined 8/08
      Posted July 28th, 2014 at 6:29 am | # |

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

  5. kiizuki Almeria joined 2/14
    Posted February 11th, 2014 at 8:31 am | # |

    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?

  6. olya Moscow, Russia joined 11/11
    Posted July 19th, 2013 at 7:05 am | # |

    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!

  7. xxmillieann85xx melbourne joined 5/13
    Posted May 19th, 2013 at 12:53 pm | # |

    I can’t find any doenjang :(

    • MTZero North Carolina joined 4/09
      Posted May 19th, 2013 at 6:58 pm | # |

      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).

  8. muzicman82 United States joined 11/12
    Posted November 24th, 2012 at 10:44 pm | # |

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

  9. sl100048 Singapore joined 6/11
    Posted November 7th, 2012 at 1:57 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted November 7th, 2012 at 9:12 am | # |

      Thank you so much for pointing it out. I’m fixing now. Thank you again! : )

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