Ssamjang: Korean Dipping Sauce Recipe and Tips

Ssamjang is a Korean dipping sauce, built on the dual flavors of doenjang (fermented soybean paste) and gochujang (chili pepper paste) and accented with sesame oil and finely minced alliums like garlic, onion, and scallion.

Variations on ssamjang include nut ssamjang, which features a finely crushed assortment of nuts and seeds; namul ssamjang, which has an added crunch from finely chopped beans; and tofu ssamjang, which adds soft crumbles of fresh tofu.

These two spicy Korean staples both deserve a spot on your refrigerator shelf. Here’s how they differ.

• Flavor: Because ssamjang contains more distinct elements, it has a broader flavor profile than gochujang, which tastes most of gochugaru, the sweet-hot Korean chili pepper that gives it its name. Ssamjang combines the funky umami of fermented soybeans with the moody heat of gochujang, toasty notes of sesame, and a fresh bite from raw garlic and scallions.
• Ingredients: Ssamjang contains Korean soybean paste (doenjang), chili paste (gochujang), sesame oil, sesame seeds, scallions, onion, and garlic. Some recipes also incorporate a sweetener, like brown sugar, honey, or agave syrup. Gochujang, an ingredient in ssamjang, is a fermented chili paste made from red pepper flakes (gochugaru), fermented soybean powder, barley malt powder, glutinous rice powder, rice syrup, and salt.
• Use: While ssamjang primarily serves as a dipping sauce or condiment, gochujang is mainly a seasoning for soups, stews, marinades, pickles, and sauces, like those served over bibimbap or tteokbokki.

There are many ways to enjoy ssamjang, whether paired with other Korean foods, or drizzled over your morning eggs. Here are a few ideas.

1. 1. As a dip: Serve ssamjang with an assortment of cut veggies, as you would hummus or black bean dip.
2. 2. In lettuce wraps: In Korea, the simplest (and most traditional) way to use ssamjang is with freshly steamed rice, wrapped in lettuce cups or perilla leaves. Add a few pieces of protein, like pork bulgogi, if you like.
3. 3. With grilled meat: You’ll almost always find ssamjang alongside Korean barbecue staples like beef bulgogi, galbi ribs, pork belly, and bossam (pork shoulder). Round out the meal with a spread of banchan (side dishes) like kimchi and radish salad.

Making ssamjang is both easy and satisfying, with little prep time needed and many ways to use it. Here’s what to know.

1. 1. Adjusting the ratios: Ssamjang can be as sweet or spicy as you like. It’s best not to cut out a sweetener completely, as it helps balance the heat and saltiness of the overall dish, but scale it back to preference.
2. 2. Sourcing the ingredients: Doenjang, a fermented soybean paste similar to Japanese miso, adds a deeply savory note of umami. Find it online or in Asian grocery stores. If you like, you can even buy premade ssamjang and doctor it with herbs or seeds at home.
3. 3. Storing the ssamjang: For best results, keep ssamjang in an airtight container in the refrigerator for up to one week. Bring the ssamjang to room temperature before serving.