Homemade Authentic Korean Ssamjang Recipe

Ingredients

  • 1/2 cup Doenjang (Korean fermented soybean paste)
  • 1/4 cup Gochujang (Korean red chili pepper paste)
  • 1 tablespoon Sesame oil
  • 2 tablespoons Honey
  • 1/4 cup Water
  • 4 cloves Garlic, minced
  • 2 Green onions, finely chopped
  • 1 tablespoon Sesame seeds, toasted

Steps and instructions

  1. In a mixing bowl, combine the Doenjang, Gochujang, sesame oil, and honey. Stir until well mixed.
  2. Add the water to the paste mixture and stir until the mixture is smooth and well combined.
  3. Add the minced garlic and chopped green onions to the bowl. Mix well to distribute evenly throughout the paste.
  4. To finish, sprinkle the toasted sesame seeds over the top of the mixture. Stir once more to distribute the seeds.
  5. Allow the Ssamjang to sit for at least 30 minutes before serving. This allows the flavors to meld together.
  6. Store any leftover Ssamjang in an airtight container in the refrigerator. It can be kept for up to a week.

Tools for making

  • Mixing Bowl - Needed to combine and mix the ingredients together.
  • Spoon or Spatula - Used for stirring and mixing the paste.
  • Small Saucepan - Required to toast the sesame seeds.
  • Knife - Used to mince the garlic cloves and finely chop the green onions.
  • Toaster or Oven - Needed to toast the sesame seeds until they are golden and fragrant.
  • Airtight Container - Used to store any leftover Ssamjang in the refrigerator.

Recipe variations

  • Use a different type of fermented soybean paste, such as Miso, for a unique flavor profile.
  • Experiment with different ratios of Gochujang to adjust the spiciness level according to your preference.
  • Add a tablespoon of rice vinegar for a slightly tangy flavor.
  • Replace honey with brown sugar or maple syrup as a sweetener alternative.
  • Add a teaspoon of grated ginger for an extra kick of freshness.
  • Incorporate a tablespoon of Korean plum extract (Maesilcheong) for a fruity twist.
  • For a vegetarian or vegan version, skip the honey and use a plant-based sweetener like agave or date syrup.
  • Add a tablespoon of Korean pear juice for a hint of sweetness and natural tenderizing properties.
  • Add a teaspoon of gochugaru (Korean red pepper flakes) for an extra spicy kick.

Recipe overview

Ssamjang is a thick, spicy, and flavorful paste that's a staple in Korean cuisine. It's often used as a dip for fresh vegetables and Korean BBQ. This recipe combines the deep, earthy flavors of Doenjang, a Korean fermented soybean paste, with the spicy kick of Gochujang, a Korean red chili pepper paste. Sesame oil, honey, fresh green onions, and garlic add a complex layer of flavors. The result is a unique, umami-rich condiment that brings a burst of flavor to a wide variety of foods. This recipe is straightforward and easy to follow, with the final product ready to serve in less than an hour. Store any leftovers in the fridge and enjoy within a week.

Common questions

  1. Can I substitute Doenjang with another type of soybean paste? No, Doenjang is a specific type of Korean fermented soybean paste that has a unique flavor profile. Substituting it with another type of soybean paste will alter the taste of the ssamjang.
  2. Is Gochujang spicy? Yes, Gochujang is a Korean red chili pepper paste that has a spicy flavor. If you prefer a milder version of ssamjang, you can reduce the amount of Gochujang used in the recipe.
  3. Can I omit the honey? Yes, you can omit the honey if you prefer a less sweet ssamjang. However, keep in mind that honey adds a balance to the overall flavor of the sauce.
  4. Can I adjust the amount of garlic and green onions? Yes, you can adjust the amount of garlic and green onions based on your personal preference. If you enjoy a stronger garlic or onion flavor, you can add more. Conversely, if you prefer a milder taste, you can reduce the amount.
  5. How long does the Ssamjang need to sit before serving? It is recommended to let the Ssamjang sit for at least 30 minutes before serving. This allows the flavors to meld together and enhances the taste.
  6. How long can I keep the leftover Ssamjang? You can store any leftover Ssamjang in an airtight container in the refrigerator for up to a week.

Serving dishes and utensils

  • Mixing Bowl - A bowl large enough to hold and mix all the ingredients together.
  • Whisk - To help in blending the Ssamjang ingredients thoroughly.
  • Measuring Cups - For accurately measuring the ingredients.
  • Knife - To mince the garlic and chop the green onions.
  • Toaster or Oven - To toast the sesame seeds until they are golden and fragrant.
  • Storage Container - An airtight container to store any leftover Ssamjang in the refrigerator.

Origin stories

Ssamjang, a Korean sauce used commonly for wraps and barbecues, has a delightful origin story deeply entrenched in the culture and history of Korea. The word Ssam means "wrapped" and Jang means "paste", symbolizing the unique way in which the sauce was traditionally used - slathered on a lettuce leaf, then wrapped around grilled meat and consumed. This delightfully rich and savory paste finds its roots in the humble Korean farming communities, where hearty meals were a necessity for hardworking farmers. The strength and vibrancy of Ssamjang reflect the spirit of these communities: robust, resilient, and full of life. Interestingly, Korean folklore reveres garlic - a key ingredient in Ssamjang - as a charm to ward off evil spirits, which adds a delightful layer of mystique to the culinary experience. So, when you dip into a bowl of Ssamjang, you're not just tasting a sauce; you're partaking in a slice of Korean heritage, seasoned with folklore and the strength of the farming community.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.