What is ssamjang?
Ssamjang is a condiment in Korean cuisine, a dark-red, slightly thick paste. Deeply flavorful, it’s a blend of doenjang, gochujang, sesame oil, sesame seeds, garlic, and usually a touch of sweetener. The result is boldly savory and spicy.
How to use ssamjang?
Ssamjang is used more as a table sauce than a cooking sauce. For example, try it as a dip for all kinds of vegetables—carrots, raw broccoli, bell peppers…
Another way to use ssamjang: add it when assembling rice or meats wrapped in leaves or seaweed.
Where to buy ssamjang?
Even though I recommend making it yourself, you can easily find it ready-made at Asian grocery stores. Or right here.
How to store ssamjang?
For store-bought ssamjang, treat it a bit like ketchup. Store it in the fridge for best quality. It will keep like that for up to 6 months. After that, trust your senses: if the original red color looks off, or if a quick taste test suggests the flavor has changed, it’s time to discard it.
How to make ssamjang?
You may not have ssamjang on hand, but if you already have a good assortment of Asian condiments, you can absolutely make your own. It’s simple—you only need a few ingredients, mainly:
- doenjang
- gochujang
- toasted sesame seeds
- sesame oil
Mix everything together in a bowl. If you have leftovers, don’t toss them. Store in an airtight container and refrigerate; use within two weeks.
Ingredients
- 2 tablespoons doenjang
- 1 tablespoon gochujang
- 2.5 tablespoons toasted sesame seeds
- 2.5 tablespoons honey
- 1 clove minced garlic
- 0.5 tablespoon sesame oil
Instructions
- In a bowl, mix everything together.
So quick, so bold, absolutely addictive. 😋
Made this ssamjang for a dinner with friends and set it out with lettuce wraps and crunchy veggies, and it disappeared fast. Everyone kept dipping and asking what was in it, and two guests asked me to send them the recipe 🙂
Mes enfants ont adoré ce ssamjang avec des bâtonnets de légumes, ils ont tout fini et en ont redemandé une deuxième portion 😊
Made this ssamjang for Lunar New Year dinner with the family, set it out with lettuce wraps and a big veggie platter. Everyone kept coming back for more and asked what was in it because it tasted so bold and balanced, especially with that little touch of honey. Will definitely make a double batch next time 😊