Ssamjang (Korean Gochujang Dipping Sauce)
A thick, savory-sweet-spicy Korean dipping paste that combines gochujang and doenjang with toasted sesame oil, garlic and scallions. Made in 10 minutes with no cooking, it's the classic partner for lettuce wraps, grilled meats and raw vegetables.
- Prep
- 10 min
- Cook
- —
- Wait
- 15 min
- Total
- 25 min
- Makes
- About 1 cup (6 servings of about 2½ tablespoons each)
Steps
Before you start
- Gochujang and doenjang brands vary in saltiness and heat, so plan to taste and adjust at the end.
- Mince the garlic very finely or grate it so no harsh raw chunks remain in the smooth paste.
- Allow 15 minutes of resting time so the flavors meld before serving.
- Use toasted sesame oil (dark amber), not plain sesame oil, for the nutty aroma.
Prep the aromatics
- Peel the garlic and grate it on a Microplane (or mince, then mash with the flat of your knife with a pinch of the doenjang) until it forms a smooth paste.
- Trim the scallions and slice both white and green parts as thinly as possible, about 1/8 inch (3 mm) thick, to give about ¼ cup.
- If using the onion, mince it very finely.
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Ready when: Garlic looks like a wet paste with no visible chunks; scallion rings are thin and even.
Tip: Big garlic pieces taste harsh and sharp in a raw sauce, so go as fine as you can.
Combine the pastes
- Add the gochujang and doenjang to a medium bowl.
- Use a spatula to press and stir them together for about 1 minute until the two pastes are blended into one uniform, brick-red-brown color with no streaks.
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Ready when: No streaks of lighter or darker paste remain.
Tip: Scrape the sides of the bowl once or twice so no pockets of unmixed paste hide there.
Add the seasonings
- Add the honey, toasted sesame oil, rice vinegar and grated garlic to the pastes.
- Stir for 1 minute until the honey is fully dissolved and the mixture looks glossy and smooth.
- Stir in the gochugaru now if you want more heat.
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Ready when: The sauce is glossy with no visible honey ribbons or oil pools.
Tip: Oil the measuring spoon lightly first, or measure the honey after the oil, so the honey slides off easily.
Loosen the texture
- Stir in 1 tablespoon of water.
- The sauce should be thick and spreadable like soft peanut butter, and should slowly fall off the spoon.
- If it is stiff, add more water ½ teaspoon at a time, stirring after each addition.
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Ready when: Sauce holds a soft peak on the spoon and slowly relaxes; it is not runny.
Tip: Go slowly with extra water. Too much makes the sauce slide off lettuce wraps.
Fold in scallions and seeds
- Fold in the sliced scallions, the sesame seeds and the minced onion, if using.
- Stir just until evenly distributed, about 20 seconds.
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Ready when: Green flecks and seeds are evenly spread throughout the paste.
Tip: Reserve a pinch of scallions and seeds to sprinkle on top when serving, if you like.
Rest and adjust
- Cover the bowl and let it sit at room temperature for 15 minutes so the garlic mellows and flavors meld.
- Then taste a small dab on a lettuce leaf or cucumber slice.
- If too salty, add ½ teaspoon honey or water; if too sweet, add a few drops of rice vinegar; if not spicy enough, add more gochugaru.
- Stir and taste again.
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Ready when: Balance of salty, sweet, spicy and nutty with no sharp raw garlic bite.
Tip: Taste it on a vegetable, not off the spoon, since that is how it will be eaten.
Serve or store
- Spoon the sauce into a small serving dish and serve with lettuce leaves, perilla leaves, sliced raw garlic, green chili peppers, cucumber sticks, and grilled meat such as pork belly or galbi.
- For storage, transfer to a clean airtight jar and refrigerate.
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Tip: Use a clean spoon each time you scoop from the jar to extend its fridge life.
Good to know
Tips
- Stir the gochujang and doenjang jars before measuring, because oils and liquid separate on top.
- Brands differ widely in salt and sweetness, so always taste and adjust at the end rather than adding extra salt.
- For a smoother, spreadable sauce, grate the garlic and onion and add them before the water.
- Pack ssamjang on a lettuce leaf with a little rice and meat, and use only a small dab since the flavor is concentrated.
Make ahead
"Make up to 3 days ahead and refrigerate in an airtight jar; the flavor deepens. Stir in the scallions and sesame seeds on the day of serving for the best color and crunch."
Storage & reheating
"Room temperature: up to 2 hours while serving. Refrigerator: up to 1 week in an airtight jar (scallions will soften and darken). Freezer: up to 2 months in a small freezer-safe container; thaw overnight in the fridge and re-stir. No reheating needed; serve cold or at room temperature."
Substitutions
- honey → maple syrup, brown sugar, or Korean rice syrup (ssalyeot). Use the same amount; rice syrup gives a glossier, more traditional finish.
- doenjang (Korean fermented soybean paste) → red or brown miso. Milder and sweeter; use the same amount and add a pinch of salt if needed.
- unseasoned rice vinegar → fresh lemon juice. Use ½ teaspoon for a brighter, slightly citrusy edge.
- toasted sesame seeds → finely chopped toasted peanuts or walnuts. Adds a different but pleasant crunch.