Ssamjang (Korean BBQ Dipping Sauce, 쌈장)
Make homemade ssamjang with doenjang, gochujang, garlic, sesame oil, and simple seasonings for Korean barbecue and lettuce wraps.
My notes for this recipe
If you’re familiar with Korean BBQ culture, then you’ve probably heard of ssamjang—the essential dipping sauce that makes the Korean BBQ experience truly special. There's something about wrapping juicy meat in a lettuce leaf and adding a dollop of ssamjang that’s just unbelievably tasty!
You may have seen ssamjang for sale at your local Asian market, but making it at home is actually quite simple and even more delicious. You probably already have the doenjang (fermented soybean paste) that you bought for making doenjang jjigae, right? Let's make some ssamjang!
Instructions
Mix all ingredients:
In a bowl, combine the chopped onion, green onion, chili (if using), doenjang, gochujang, plum extract, minced garlic, chili powder, sesame oil, and sesame seeds.
Mix thoroughly until everything is well combined.
Serve:
Serve alongside Korean BBQ, especially with ssam (vegetable wraps).
That's it! Enjoy this flavorful dipping sauce with your next BBQ meal. Please leave a comment if you enjoyed the taste. 😊
Why I make my own ssamjang
I find homemade ssamjang much nuttier and fresher than shop-bought versions, especially when I eat it with a variety of vegetables. Try a little with your vegetables first, then add more to suit your taste.
How to serve it and choose the pastes
How much should I use?
Ssamjang is a concentrated dip, not a sauce to pour over the whole plate. Try a small amount with your food first, then add more to suit your taste. The recipe mixes doenjang, gochujang, garlic and sesame with chopped onion and green onion.
Do I need a Korean barbecue?
You can serve the dip with meat you have already cooked in a pan or on a grill. Serving idea: put lettuce and bite-sized meat on the table so everyone can make their own wraps. Prepare these accompaniments separately; they are not part of the dip ingredient list.
Which pastes do I need?
Doenjang is Korean fermented soybean paste; gochujang is Korean chili paste. They are two separate ingredients in this recipe. Ready-made ssamjang is already a mixed dip, so it is not the same starting ingredient. Use the linked guides if the names are new to you.
What to cook next
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