Name: Ssamjang
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Korean
Ingredients: 2 ½ tbsp doenjang (soybean paste, see tip); 2 tbsp gochujang chilli paste (see tip); 2 tbsp mirim (Korean mirin); ½ tbsp toasted sesame oil; 1 tbsp toasted sesame seeds; 1 garlic clove grated; 1 spring onion thinly sliced

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Ssamjang

Ssamjang

Judy Joo

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Serves 2 - 4

Easy

Prep: 10 mins

No cook

A star rating of 1 out of 5.1 ratingRate

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This quick, tangy Korean sauce of soybean paste, chilli paste and mirin is perfect with bulgogi or any barbecued meat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 ½ tbsp doenjang

(soybean paste, see tip)
2 tbsp gochujang chilli paste

(see tip)
2 tbsp mirim

(Korean mirin)
½ tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 garlic clove

grated
1 spring onion

thinly sliced

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Nutrition: per serving (2)

kcal136
fat7g
saturates1g
carbs14g
sugars7g
fibre2g
protein4g
salt2.1g

Method

step 1

In a small bowl, whisk together all the ingredients and serve. Will keep, covered, in the fridge for up to 3 days.

RECIPE TIPS

DOENJANG

A Korean essential, this pungent fermented soybean paste is similar to a strong miso paste, but darker, coarser and stronger in flavour.

GOCHUGARU

Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs
some heat.

MIRIN

Known as mirin in Japan, this sweet cooking wine has a small alcohol content and is used to give food a hint of sweetness.

Recipe from Good Food magazine, June 2015

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