If you’ve ever enjoyed Korean BBQ, chances are you’ve tasted ssamjang—the bold and flavorful Korean dipping sauce that makes every bite irresistible. Whether you like Korean food such as tteokbokki, japchae Korean glass noodles, kimchi fried rice, kimbap, Korean strawberry milk, jajangmyeon, kimchi, kimchi tofu soup, and melona honeydew popsicle, this ssamjang sauce is commonly served with lettuce wraps (ssam), grilled meats, bulgogi beef, fresh vegetables, and even bibimbap (a mixed rice dish). Ssamjang is a must-have condiment that brings authentic Korean flavor to your table. In this recipe, I’ll show you how to make this simple yet delicious dipping sauce with step-by-step photos and a video—your secret ingredient to elevate any Korean meal!
Love Asian food? Check out these kimbap, taiyaki, Korean strawberry milk, coconut bread, Chinese sticky rice, and Japanese tonkatsu recipes.
What is ssamjang?
Ssamjang (쌈장) is a thick and savory Korean dipping sauce. Traditionally, this ssamjang sauce is served with grilled meat, bulgogi, and lettuce wraps (ssam). However, you can add some to bibimbap, a mixed rice dish. Korean dipping sauce is made from doenjang (fermented soybean paste), gochujang (red chili paste), sesame oil, and honey or sugar. Some people prefer to add or mix garlic and green onions for an extra flavor boost.
What does ssamjang taste like?
It’s savory, nutty, slightly spicy, and mildly sweet. The rich umami flavor comes from the fermented soybean paste, and the chili paste adds a hint of smokiness. You can adjust the amount of honey or sugar to control the sweetness and the amount of red chili paste to adjust the spiciness.
Is ssamjang spicy?
In this ssamjang, a Korean dipping sauce recipe, it is mildly spicy because I only use 2 tablespoons of red chili paste, also known as gochujang. The spiciness depends on the amount of gochujang used. You can adjust the heat by adding more or less red chili paste.
What brands of doenjang (fermented soybean paste) and gochujang (chili paste) do you recommend?
Any of Korea's doenjang (fermented soybean paste) and gochujang (red chili paste) should work. I used these brands because they are available in my area.
How is ssamjang used?
Ssamjang sauce is commonly used as a dipping sauce for grilled meats, such as Korean BBQ (samgyeopsal) and bulgogi, which are often wrapped in lettuce with rice and other fillings. However, people can use it for bibimbap, vegetable dip, or even mixed into stews for extra flavor.
What are the ingredients for Korean dipping sauce?
In this Korean dipping sauce, ssamjang recipe, the ingredients are simple: doenjang (fermented soybean paste), gochujang (red chili paste), sesame oil, and raw honey.
Substitutions:
Can I use miso paste as a substitute for doenjang (fermented soybean paste)?
Yes, if you don’t have doenjang (fermented soybean paste), but still want a rich and balanced flavor. Miso paste is another option.
Storage:
How to store homemade Ssamjang?
Store in a clean, airtight container or glass jar. Then, refrigerate it. It can stay fresh for 2–3 weeks if handled with clean utensils each time (to prevent contamination). If it starts to develop a sour smell or mold, discard it.
Can I freeze the Ssamjang sauce?
It is not common to freeze the sauce, but it is ok if you store it in a freezer-safe container. Freezing may slightly alter the texture, but it can last up to 3 months.
Cooking tips for how to make Ssamjang Korean dipping sauce:
1. Balance the Flavors
- You can always adjust the amount of doenjang (fermented soybean paste) and gochujang (red chili paste) to your taste. If you prefer a milder sauce or less spicy flavor, use less gochujang.
- For a sweeter profile, add honey, sugar, or corn syrup to taste. I like to use raw honey for this ssamjang sauce recipe.
2. Customize with Add-ins
- Some people like to add minced garlic and chopped green onions to bring freshness to the deep, fermented flavors.
- Or, add toasted sesame seeds right before mixing.
3. Always Taste Before Serving
- Different brands of doenjang and gochujang vary in saltiness and spice level; adjust the seasoning accordingly. Remember to adjust the amount of honey or sugar according to your taste.
4. Make Small Batches
- Ssamjang tastes best when fresh; the best approach is to prepare a small portion each time and store leftovers in the refrigerator. ( If you want a smaller portion, divide this recipe into 2.)
FAQs:
No. Gochujang is a spicy chili paste, while ssamjang is a dipping sauce made by mixing gochujang with doenjang, sesame oil, honey or sugar, and other seasonings.
I don’t recommend adding water to this Korean dipping sauce. Since this recipe uses raw honey, adding water can shorten its shelf life and cause the honey to spoil more quickly.
If you prefer a thicker ssamjang, add a little more doenjang (soybean paste) to the mixture. For a smoother, slightly thinner consistency, mix in a small amount of sesame oil instead of water. Avoid adding water, as it can shorten the shelf life of the sauce. In this Korean BBQ dipping sauce recipe, I used raw honey, which is a little solidified; therefore, it is a bit thicker than usual.
Instructions for making ssamjang, a Korean BBQ dipping sauce?
1. Pour ½ cup of raw honey into a container. (In this Ssamjang Korean BBQ dipping sauce recipe, I used raw honey, and the honey is a little solidified; therefore, it is a little thicker than usual.)
2. Add 6 tablespoons of doenjang (fermented soybean paste).
3. Next, add 2 tablespoons of gochujang (red chili paste).
4. Then, add 1 tablespoon of sesame oil.
5. Mix it well, and it's ready to use.
Enjoy this simple yet delicious homemade ssamjang Korean dipping sauce recipe! Also, check out these orange chicken, cream bun, musubi, Thai pizza, salt and pepper squid, and shrimp chips recipes.
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Ssamjang Korean Dipping Sauce
Equipment
- 1 Container
- 1 Whisk
Video
Ingredients
- ½ cup Raw Honey
- 6 tablespoons Doenjang (fermented soybean paste)
- 2 tablespoons Gochujang (red chili paste)
- 1 tablespoon Sesame oil
Instructions
- Pour ½ cup of raw honey into a container. (In this ssamjang Korean BBQ dipping sauce recipe, I used raw honey, and the honey is a little solidified; therefore, it is a little thicker than usual.)
- Add 6 tablespoons of doenjang (fermented soybean paste).
- Next, add 2 tablespoons of gochujang (red chili paste).
- Then, add 1 tablespoon of sesame oil.
- Mix it well, and it's ready to use.
Notes
Cooking tips for how to make Ssamjang Korean dipping sauce:
1. Balance the Flavors
-
- You can always adjust the amount of doenjang (fermented soybean paste) and gochujang (red chili paste) to your taste. If you prefer a milder sauce or less spicy flavor, use less gochujang.
-
- For a sweeter profile, add honey, sugar, or corn syrup to taste. I like to use raw honey for this ssamjang sauce recipe.
2. Customize with Add-ins
-
- Some people like to add minced garlic and chopped green onions to bring freshness to the deep, fermented flavors.
-
- Or, add toasted sesame seeds right before mixing.
3. Always Taste Before Serving
-
- Different brands of doenjang and gochujang vary in saltiness and spice level; adjust the seasoning accordingly. Remember to adjust the amount of honey or sugar according to your taste.
4. Make Small Batches
-
- Ssamjang tastes best when fresh; the best approach is to prepare a small portion each time and store leftovers in the refrigerator. ( If you want a smaller portion, divide this recipe into 2.)
Linda says
Love this ssamjang Korean dipping suace for my BBQ meats!