Ssamjang, meaning “sauce for wraps” in Korean, has a wonderful combination of sweet, spicy and salty elements. It’s like American barbecue sauce, which makes sense, as it’s often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly.
Its main ingredient, doenjang, is a slow-fermented soybean paste that is similar to Japanese miso, providing the same rich umami flavor. Any Asian food market would stock multiple brands of doenjang; one of our favorite Korean cooking teachers, Emily Kim, a.k.a. Maangchi, advises simply, “Buy the most expensive one!”
Ingredients
- ¼ cup fermented soybean paste (doenjang)
- 1 to 2 teaspoons Korean red chile paste (gochujang)
- 1 garlic clove, minced
- 1 scallion, chopped
- 1 teaspoon sugar or honey
- 2 teaspoons roasted sesame oil
- 1 teaspoon sesame seeds, toasted
- Nutritional Information
Nutritional analysis per serving (2 servings)
86 calories; 6 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 165 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1/3 cup
Preparation
- In a bowl, combine all ingredients, adjusting the amount of chile paste to taste. Use immediately or cover and refrigerate for up to 1 week.
5 minutes
Dining and Cooking