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.
