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Ssamjang

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description Ssamjang Overview

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame oil, garlic, and other seasonings. The name combines ssam, meaning 'wrapped,' and jang, meaning 'paste,' reflecting its primary use as a dipping sauce for ssam—leafy vegetable wraps containing grilled meat or rice. Ssamjang serves as both a seasoning and a condiment in Korean cuisine, commonly served alongside Korean barbecue dishes such as samgyeopsal and galbi.

help Ssamjang FAQ

What are the exact ingredients in ssamjang?

Ssamjang is made by mixing two essential Korean fermented pastes: doenjang (soybean paste) and gochujang (red chili paste). These bases are combined with minced garlic, sesame oil, and sometimes a bit of sugar or chopped onions to create a rich, complex dipping sauce.

What is the best way to eat ssamjang at a Korean BBQ?

The most traditional way to eat ssamjang is to dab a small amount onto a leafy green, such as red leaf lettuce or perilla, along with a piece of grilled meat. You then wrap the leaf around the meat and paste to create a balanced, flavorful bite known as a ssam.

Is ssamjang very spicy compared to gochujang?

Ssamjang is generally milder and more savory than straight gochujang because the spicy chili paste is tempered by the earthy, salty doenjang. The addition of sesame oil and garlic rounds out the heat, making it highly palatable even for those with a lower spice tolerance.

How long does an opened tub of ssamjang last?

Because ssamjang is heavily fermented and contains salt, an opened tub stored in the refrigerator will easily last for up to a year. Just ensure you always use a clean, dry spoon to scoop it out to prevent unwanted mold from forming.

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