Teresa's Recipes
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
- 2 tablespoons Water
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2, finely chopped Green onions
- 1 tablespoon, toasted Sesame seeds
- 1 tablespoon Sesame oil
- 2 cloves, minced Garlic
- 2 tablespoons Gochujang (korean red pepper paste)
- 2 tablespoons Fermented soybean paste (doenjang)
Dietary Notes
- 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
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.