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
- Mix the Base
In a bowl, whisk together doenjang and gochujang until smooth. - Season
Add sesame oil, honey/sugar, rice vinegar, garlic, ginger (if using), and soy/tamari (optional). Whisk to combine. - 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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