Sauces and Dips

Savory–Spicy Sauce for Lettuce Wraps, BBQ, and Veggies

Ssamjang is the essential Korean dipping sauce for lettuce wraps (ssam). Thick, umami-rich, and gently spicy, it blends fermented soybean paste with gochujang, sesame, aromatics, and a touch of sweetness—perfect with grilled meats, rice, and crisp veggies.

Ingredients (Makes about 3/4 cup)

• 3 tablespoons doenjang (Korean fermented soybean paste)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar (to taste)
• 1 tablespoon rice vinegar (start with 2 teaspoons, add more to taste)
• 1 small garlic clove, finely grated (about 1 teaspoon)
• 1 teaspoon finely grated ginger (optional)
• 1 tablespoon toasted sesame seeds
• 2 tablespoons finely chopped scallions
• 1–2 tablespoons water (as needed to loosen)
• Optional: 1 teaspoon soy sauce (or tamari) for extra depth

Instructions

1. Mix the Base
   In a bowl, whisk together doenjang and gochujang until smooth.
2. Season
   Add sesame oil, honey/sugar, rice vinegar, garlic, ginger (if using), and soy/tamari (optional). Whisk to combine.
3. Finish & Adjust
   Stir in sesame seeds and scallions. Add water a little at a time until thick but scoopable. Rest 10 minutes; taste and adjust sweetness/acidity.

Serving Ideas

• Classic with lettuce wraps (ssam): grilled pork/beef, rice, herbs
• As a dip for carrot sticks, cucumbers, perilla leaves, or tofu
• Spread on rice bowls, bibimbap, burgers, or grain bowls

Tips from @saucesanddips

• Balance to taste: more honey for sweet, more vinegar for tang, a dash of soy for umami.
• For gluten-free, use tamari and confirm paste labels.
• Keeps 1–2 weeks refrigerated; stir before serving (it thickens as it chills).

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