Small Dish of Ssamjang
(click to enlarge)

Ssamjang Sauce


Korea   -   Ssamjang
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
**
15 min
Yes		 This sauce is very popular in Korea, used to accompany all manner of BBQ'd meats. It can also be used as a dip for raw vegetables, and in wraps.

1/4
2
1
2
1/2
1
1/4
1

------
2
1/3

-----
ar
ar
ar
c
T
t
T
T

c
cl

---
T
oz

---
Doenjang (1)
Gochujang (2)
Sesame Toasted (3)  
Sesame Oil dark
Honey
Scallion
Onion
Garlic

-- Options, any
Walnuts
Apple

-- Garnishes, any
Scallion sliced
Chilis chopped
Sesame Toasted
Do Ahead   -   (10 min)
  1. If you don't have them on hand, toast sesame seeds - see Note-2.
Make   -   (15 min)
  1. Slice SCALLION thin. Crush GARLIC and chop fine. Chop ONION fine. Mix All Items until well distributed.
  2. IF using options, chop Walnuts very fine, chop Apple fine.
NOTES:

  1. Doenjang:

      [Sesame Paste]   This should be a Korean paste, but a Japanese Light Miso would work. For details see our Doenjang Soybean Paste page.

  2. Gochujang:

      This is the ever present Korean Hot Pepper Paste, which is only moderately hot, being cut with rice flour or some other flour and syrups. Available at most Asian markets in tubs from 1 pound on up. For details ails see our Gochujang Chili Paste page.

  3. Sesame Seeds:

      Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds recipe.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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