Ssamjang (Korean Spicy Soybean Dipping Sauce)

This homemade ssamjang recipe mixes doenjang and gochujang with sesame oil, garlic and scallions. Serve the thick Korean dipping sauce with lettuce wraps, grilled meat or vegetables. Mix it in a bowl, then rest for 10 minutes before adjusting the sweetness and acidity.

Sauces and Dips

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Ssamjang (Korean Spicy Soybean Dipping Sauce)

This homemade ssamjang recipe mixes doenjang and gochujang with sesame oil, garlic and scallions. Serve the thick Korean dipping sauce with lettuce wraps, grilled meat or vegetables. Mix it in a bowl, then rest for 10 minutes before adjusting the sweetness and acidity.

TypeCondiments

DifficultyEasy

CuisineKorean-inspired

Ingredients

Batch½×1×2×

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• 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 BaseIn a bowl, whisk together doenjang and gochujang until smooth.
2. SeasonAdd sesame oil, honey/sugar, rice vinegar, garlic, ginger (if using), and soy/tamari (optional). Whisk to combine.
3. Finish & AdjustStir 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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