Usually served as a condiment with bo ssam or as part of other meaty Korean meals, ssamjang is a flavorful sauce that can become a dip on its own for vegetables or grilled meats.
Total time: 10 mins
Storage Notes: Refrigerate leftovers for up to 2 days.
Where to Buy: Doenjang and gochujang can be found at Asian markets or online.
Servings: 1 - 2 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 1-2 servings
Ingredients
- 1 tablespoon doenjang
- 1 tablespoon gochujang
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 2 large cloves garlic, finely grated
- 1 scallion, thinly sliced on the bias, for garnish
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Directions
In a small bowl, stir together the doenjang, gochujang, vinegar, sesame oil, sugar and garlic until smooth. Transfer to a serving dish and garnish with the scallions.
Recipe Source
From food writer Eric Kim.
Tested by Olga Massov and Daniela Galarza.
Email questions to the Food Section at food@washpost.com.
