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Ssamjang

A thick, spicy Korean dipping sauce that enhances grilled meats and vegetables with rich flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 tablespoons
Course: Condiment, Sauce
Cuisine: Korean
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 cup doenjang Korean soybean paste
  • 3 tablespoons gochugaru Korean red chili flakes
  • 6 cloves garlic minced very fine
  • 2 tablespoons sesame oil toasted
  • 1 tablespoon sugar
  • 2 teaspoons rice vinegar
  • 1 tablespoon water
  • 1 teaspoon white sesame seeds

Equipment

  • Small bowl or mixing vessel
  • Spoon for mixing
  • Measuring spoons and cups
  • Mincer or garlic press (optional but helpful)
  • Airtight glass jar for storage

Method
 

  1. Measure out all ingredients before you start mixing.
  2. Spoon the doenjang into your mixing bowl, breaking up any lumps.
  3. Mince the garlic cloves to a near-paste consistency.
  4. Fold the minced garlic into the doenjang, stirring well to distribute.
  5. Add the gochugaru slowly while stirring constantly.
  6. Drizzle the toasted sesame oil over the mixture and stir thoroughly.
  7. Mix in the sugar, rice vinegar, and water one at a time, tasting after each addition.
  8. Sprinkle the white sesame seeds over the top and stir.
  9. Adjust salt or heat level if needed before serving.

Notes

Serve ssamjang with grilled meats and fresh vegetables for a memorable meal.