Dish

Ssamjang

Ssamjang sauce

Ssamjang is made by mixing fermented soybean paste, gochujang (Korean chili paste), garlic, sesame oil, and sugar. Some variations may include vinegar or other spices for added flavor. This sauce is a good source of protein, fiber, and vitamins. It is also low in fat and calories. Ssamjang is a popular condiment in Korean cuisine and is often served with grilled meats, lettuce wraps, or rice bowls.

Asian cuisine› East Asian cuisine› Korean cuisine

Dip

Origins and history

Ssamjang has been a staple in Korean cuisine for centuries. It is believed to have originated during the Joseon Dynasty (1392-1910) and was traditionally made by fermenting soybeans in large earthenware jars. Today, ssamjang is widely available in Korean grocery stores and is enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free, vegan, vegetarian

Variations

There are many variations of ssamjang, including mild or spicy versions, or versions with added vegetables or seafood. Some recipes may also include honey or fruit for added sweetness.

Presentation and garnishing

Ssamjang can be presented in a small bowl or a jar. It can be garnished with sesame seeds or sliced scallions. To prevent the sauce from drying out, cover the jar with a lid or plastic wrap.

Tips & Tricks

To make the sauce spicier, add more gochujang or red pepper flakes. To make the sauce sweeter, add honey or fruit. To make the sauce milder, reduce the amount of gochujang or add more soybean paste.