The Washington Post


Ssamjang 1.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Aug 19, 2022

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.

1 - 2

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Tested size: 1-2 servings

  • 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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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.

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Nutritional Facts

Calories per serving (1 1/2 tablespoons), based on 2: 89

% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 887mg 37%

Total Carbohydrates: 14g 5%

Dietary Fiber: 1g 4%

Sugar: 10g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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