Ssamjang (Korean Barbecue Dipping Sauce)

½ cup in 5 mins

An essential component for Korean barbecue!

1/4 cup (60g; 60ml) doenjang (Korean fermented soybean paste)

2 tablespoons (30g; 30ml) gochujang (Korean chile paste)

1 tablespoon (15ml) Korean rice syrup (see note)

1 tablespoon (15ml) toasted sesame oil

2 scallions (40g), thinly sliced

2 large cloves garlic (10g), minced

2 teaspoons (4g) toasted sesame seeds

In a small bowl, stir together doenjang, gochujang, rice syrup, sesame oil, scallions, garlic, and sesame seeds until well-combined.

Serve, or transfer to an airtight container and refrigerate until ready to use.

Notes

Honey or corn syrup can be substituted for Korean rice syrup.

Make-Ahead and Storage

Ssamjang can be refrigerated for up to 3 days in an airtight container.

Bring to room temperature before serving.