Ssamjang is a thick, umami-rich Korean BBQ dipping sauce made with a blend of fermented soybean paste (doenjang) and chili paste (gochujang). It’s used as the essential condiment for samgyeopsal and other Korean grilled meats, enhancing every bite wrapped in lettuce or perilla leaves.
The name ssamjang literally means “wrapping sauce” in Korean (ssam = wrap, jang = sauce). Traditionally eaten with lettuce wraps filled with grilled meat, rice, and raw garlic or peppers, ssamjang ties all the elements together. It’s thick enough to stay inside the wrap and flavorful enough to punch through bold grilled meats. Whether homemade or store-bought, no Korean BBQ is complete without it.
Why This Sauce Is So Good
Ssamjang is the flavor bomb of Korean BBQ. It balances spicy, salty, and savory notes with just a touch of sweetness and nuttiness. Just a dab of this condiment transforms simple grilled meat and fresh greens into an explosion of flavor. And it takes only minutes to make!
INGREDIENTS FOR SSAMJANG (KOREAN DIPPING SAUCE)
Fermented Bases:
- Doenjang (Korean fermented soybean paste)
- Gochujang (Korean chili paste)
Aromatics & Seasonings:
- Garlic (minced)
- Green onion (finely chopped)
- Sesame oil
- Sesame seeds
- Honey or sugar
- Rice vinegar (optional for tang)
HOW TO MAKE SSAMJANG (KOREAN DIPPING SAUCE)
- Combine the bases. In a small bowl, mix doenjang and gochujang until smooth.
- Add aromatics. Stir in minced garlic and finely chopped green onion.
- Flavor it. Add sesame oil, sesame seeds, and honey (or sugar) to balance the salt and spice.
- Optional twist. Add a splash of rice vinegar for a subtle tang.
- Mix well. Stir until fully combined. Adjust sweetness, heat, or saltiness to your taste.
- Serve. Transfer to a small bowl and serve alongside grilled pork, lettuce, or vegetable wraps.
DIETARY INFORMATION
Ssamjang is naturally vegetarian, dairy-free, and gluten-free when made with gluten-free versions of gochujang and doenjang.
To make it vegan, ensure that the soybean paste and chili paste do not contain anchovy or fish-based ingredients, which are sometimes included in traditional Korean versions.
Ssamjang (Korean Dipping Sauce)
Ingredients
- 2 tbsp doenjang Korean fermented soybean paste
- 1½ tbsp gochujang Korean chili paste
- 1 clove garlic minced
- 1 green onion finely chopped
- 1 tbsp sesame oil
- 2 tsp sesame seeds
- 1 tsp honey or sugar adjust to taste
- ½ tsp rice vinegar optional
Instructions
- In a small bowl, mix doenjang and gochujang until evenly combined.
- Stir in garlic, green onion, sesame oil, sesame seeds, and honey.
- Add optional rice vinegar for tanginess and stir again.
- Adjust seasoning to taste.
- Serve immediately with grilled meats, lettuce wraps, or fresh vegetables.
- Store leftovers in an airtight container in the fridge for up to one week.
Notes
Serving Size: 2 tablespoons
Calories: 70
Carbohydrates: 6g (2% DV)
Protein: 2g (4% DV)
Total Fat: 5g (6% DV)
Saturated Fat: 1g (5% DV)
Cholesterol: 0mg (0% DV)
Sodium: 460mg (19% DV)
Fiber: 1g (4% DV)
Sugar: 3g (6% DV)
Vitamin A: 2% DV
Vitamin C: 1% DV
Calcium: 2% DV
Iron: 3% DV
Recipe Tips
- Use more gochujang for extra spice, or more doenjang for a deeper fermented flavor.
- Add finely diced chili peppers if you want heat without extra sweetness.
- You can prepare this a few days in advance; flavors deepen as it sits.
- For gluten-free ssamjang, ensure your gochujang and doenjang are labeled gluten-free.
Serving Ideas
Ssamjang is best with:
- Samgyeopsal (Korean grilled pork belly)
- Grilled tofu or mushrooms
- Lettuce and perilla wraps
- Raw vegetable sticks (carrots, cucumbers, bell peppers)
- Bibimbap or Korean rice bowls
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
