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Ssamjang
Savor the exotic taste of Korea with Ssamjang, a rich and spicy dipping sauce that is a cornerstone of Korean barbecue. Made with a perfect blend of fermented soybean paste, red-hot gochujang, aromatic garlic, and nutty sesame oil, this sauce will instantly elevate your grilled meats and veggies. Its umami undertones deliver a flavor punch that's sure to liven up your dinner table.
Ingredients
- Water
- 2 tablespoons
- Soy sauce
- 1 tablespoon
- Rice vinegar
- 1 tablespoon
- Honey
- 1 tablespoon
- Green onions
- 2, finely chopped
- Sesame seeds
- 1 tablespoon, toasted
- Sesame oil
- 1 tablespoon
- Garlic
- 2 cloves, minced
- Gochujang (korean red pepper paste)
- 2 tablespoons
- Fermented soybean paste (doenjang)
- 2 tablespoons
Instructions
- In a medium-sized bowl, combine doenjang, gochujang, minced garlic, sesame oil, toasted sesame seeds, finely chopped green onions, honey, rice vinegar, soy sauce, and water.
- Using a whisk or a fork, mix the ingredients until they are thoroughly combined and the sauce is smooth. Ensure there are no lumps to get the perfect texture.
- Taste the Ssamjang. If you prefer it saltier, add a touch more soy sauce. For more sweetness, drizzle in a bit more honey. If you crave more heat, a dash more gochujang will do the trick.
- Serve the Ssamjang as a condiment with grilled meats, vegetables, or as a flavorful addition to lettuce wraps. It can also be used as a marinade for Korean-style barbecue.
Tips
- Ssamjang is traditionally served at room temperature. However, you can store it in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving.
- Vary the heat by adjusting the amount of gochujang according to your taste.
Dietary Information
Servings: 8 Dish Type: Sauce Prep Time: 10 minutes Cook Time: 0 minutes Calories: 45 Fat: 2g Carbs: 5g Protein: 2g Sodium: 300mg Sugar: 2g
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