Ssamjang
Doenjang and gochujang blended with finely chopped scallion, garlic, sesame oil and toasted sesame seeds make a savory dip for lettuce wraps.
- Prep
- 10 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Doenjang, Korean fermented soybean paste Store-bought paste weighed straight from the container
- 40 g
Seasonings
- Gochujang, Korean chile paste
- 18 g
- White part of a large scallion
- 8 g
- Minced garlic
- 4 g
- Sugar
- 4 g
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 3 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Measure the two pastes
Use a clean, dry spoon to put the doenjang 40 g and gochujang 18 g into a mixing bowl.
-
Chop the scallion
Rinse and dry the white part of the scallion. Split the scallion 8 g into thin strips, then mince it.
-
Mix the pastes with sugar
Add the sugar 4 g to both pastes. Press the mixture against the side of the bowl as you stir until the color is uniform and the sugar is evenly distributed.
-
Add the scallion and garlic
Add the chopped scallion and minced garlic 4 g and stir from the bottom of the bowl until evenly combined.
-
Finish with sesame oil and seeds
Stir in the sesame oil 1/3 T and toasted sesame seeds 3 g. Stop when the seeds are evenly distributed and the surface has a light sheen.
-
Spoon out a serving
Spoon the amount you need for leafy wraps or grilled meat into a small dish. Transfer any leftover ssamjang with a clean utensil to an airtight container and refrigerate immediately.
