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A small bowl of ssamjang next to fresh lettuce and perilla leaves for wrapping grilled meat

Ssamjang Recipe

The real ssamjang recipe for Korean BBQ — doenjang and gochujang mixed right, in 10 minutes. What ratio to use and what to swap if you're short a jar.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Condiment
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 3 tbsp doenjang (Korean fermented soybean paste)
  • 1 tbsp gochujang
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar or honey
  • 2 cloves garlic, minced
  • 1 tbsp finely minced onion
  • 1 scallion, finely chopped
  • 1 tsp toasted sesame seeds
  • 1 tsp crushed walnuts or pine nuts (optional, for texture)
  • 1/2 tsp rice vinegar (optional, for brightness)

Method
 

  1. Put the doenjang and gochujang in a small bowl and mash them together with the back of a spoon until smooth and evenly blended.
  2. Stir in the sesame oil, sugar, garlic, onion, and scallion until fully combined.
  3. Taste it. This is the step most people skip, and it's the one that actually makes a good ssamjang — add more doenjang for depth, more gochujang for heat and color, or the rice vinegar if it tastes flat.
  4. Stir in the crushed nuts if using, and top with sesame seeds just before serving.
  5. Serve alongside grilled meat and lettuce or perilla leaves for wrapping. Store any extra in an airtight container in the fridge.