An easy, pungent Korean wrapping and dipping sauce. Spice you your dinner with this Korean staple!
One of the first Korean foods I ate was Bulgogi with Ssamjang sauce wrapped in lettuce leaves by Maangchi. It was AMAZING and I was hooked on Korean food from then on. It was an explosion of flavor with wonderful texture. The succulent and chewy BBQ pork with spicy Ssamjang sauce wrapped in a crunchy lettuce leaf was the jumping off point for learning Korean cooking. I am still learning, I will always be learning, that’s OK because I will always have something to look forward to and eat some delicious food along the way.
This recipe is for the perfectly balanced Ssamjang sauce. If you have never cooked Korean food before you will likely have to venture into an Asian grocery store. If you have a very large supermarket, you may be able to find everything in the Asian aisle.
Ssam means ‘wrap’ and jang means ‘paste’ so Ssamjang means wrapping paste. That was how I first experienced this wonderful condiment however this sauce is soooooo good you may end up using it for all sorts of fare. This sauce is thick so sometimes I thin it out using vinegar and sugar and use it for dipping. This sauce is very versatile and like most cooking in Korea, individual recipes are handed down through the generations with each family putting their own stamp of originality into it. You can even make this hot by adding Gochugaru or red pepper flakes. It’s entirely up to you. Do try this condiment, you will be happy you did.
- 1/4 cup Doenjang Paste (Fermented Soybean Paste)
- 1 T Gochujang Paste (Korean hot pepper paste)
- 1 scallion, sliced
- 1 clove garlic
- 1/4 cup white onion, chopped
- 2 tsp rice syrup, honey or sugar
- 2 tsp tasted sesame seeds
- 3 tsp sesame oil
- 1 Tbs Mirin (You may use water if you can't find Mirin)
- Mix all ingredients and keep in fridge for up to one month.
- Alternatively you can make a thin dipping sauce by mixing 1 Tbs Ssamjang, 2 Tbs Rice vinegar, 1 Tbs sugar.