📝 About This Recipe
Ssamjang is the soul of Korean barbecue, a thick, savory, and slightly spicy paste designed specifically for 'ssam' or lettuce wraps. This recipe balances the deep, earthy funk of fermented soybean paste (doenjang) with the vibrant heat of chili paste (gochujang) and a touch of sweetness. It is a complex, no-cook condiment that elevates grilled meats and fresh vegetables into a multi-dimensional flavor experience.
🥗 Ingredients
The Fermented Base
- 1/2 cup Doenjang (Korean fermented soybean paste)
- 3 tablespoons Gochujang (Korean red chili paste)
Aromatics & Texture
- 2 tablespoons Garlic (very finely minced)
- 2 stalks Green Onions (finely chopped, white and green parts)
- 2 tablespoons White Onion (finely minced)
- 1 piece Green Chili Pepper (Korean Cheong-yang or Serrano, deseeded and minced)
Sweeteners & Oils
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Honey or Rice Syrup (adjust to taste for sweetness)
- 1 teaspoon Sugar (helps balance the saltiness)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly to release oils)
The Secret Chef Additions
- 2 tablespoons Walnuts or Peanuts (finely crushed for crunch and nuttiness)
- 1-2 tablespoons Water or Mirin (to reach desired consistency)
👨🍳 Instructions
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1
Begin by finely mincing your garlic, white onion, and green chili pepper. The key to a great ssamjang is a consistent, fine texture that incorporates easily into the paste.
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2
Slice the green onions very thinly. Use both the white and the light green parts for the best balance of sharp and sweet onion flavor.
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3
If using walnuts or peanuts, place them in a zip-top bag and crush them gently with a rolling pin until they are the size of small crumbs but not a powder.
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4
In a medium-sized mixing bowl, add the 1/2 cup of doenjang. Use a sturdy spoon to smooth it out against the sides of the bowl.
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5
Add the 3 tablespoons of gochujang to the doenjang. Stir vigorously until the two pastes are completely homogenous and the color is a deep, reddish-brown.
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6
Stir in the minced garlic, chopped green onions, white onions, and the minced chili pepper. Mix well so the aromatics are evenly distributed.
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7
Add the honey (or rice syrup) and sugar. The sweetness is crucial to cutting through the intense saltiness of the fermented beans.
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8
Pour in the toasted sesame oil. You will notice the paste begins to take on a beautiful, glossy sheen as you stir it in.
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9
Fold in the toasted sesame seeds and the crushed nuts. These provide a delightful textural contrast to the smooth paste.
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10
Assess the thickness. If the paste feels too stiff, add 1 tablespoon of water or mirin at a time until it reaches a spreadable, dip-like consistency.
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11
Taste your creation. If it is too salty, add a bit more honey; if you want more heat, add another teaspoon of gochujang.
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12
Transfer the ssamjang to a clean jar or serving bowl. Let it sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
For the best flavor, use 'toasted' sesame oil rather than plain sesame oil; the aroma is night and day. If you find doenjang too pungent, you can lightly sauté the garlic and onions in a teaspoon of oil before adding them to the paste to mellow their bite. Store your ssamjang in an airtight container in the refrigerator; it will stay fresh and delicious for up to 2 weeks. Avoid using a food processor for the aromatics; hand-chopping ensures you don't release too much moisture, which can make the sauce watery. If you want a nut-free version with extra depth, try adding a tablespoon of sunflower seed butter or tahini instead of crushed nuts.
🍽️ Serving Suggestions
Serve alongside grilled pork belly (Samgyeopsal) or beef short ribs (Galbi) for an authentic BBQ experience. Use it as a dip for crunchy raw vegetables like cucumber spears, carrot sticks, and green peppers. Spread a thin layer on a perilla leaf or lettuce leaf before adding rice and grilled meat to create the perfect 'ssam' (wrap). Mix a spoonful into plain steamed rice with a fried egg and a drizzle of extra sesame oil for a quick, savory meal. Pair with a chilled glass of Soju or a crisp Korean lager to balance the rich, salty flavors.