Ssämjang Sauce
Ssämjang Sauce
Spicy Korean Sauce for Everything
If you’re new to Korean food, ssämjang is a great sauce to start with. This spicy, savory, umami-packed condiment is a staple in Korean cuisine,
This sauce is perfect for grilled meats, fried eggs, or even a simple rice bowl. It’s traditionally served with bo ssäm (Korean slow-roasted pork), but I also love it as a quick flavor-booster for weeknight meals.
Inspired by many quarantine era egg-and-rice combo posts, I started adding ssämjang to our typical breakfast of fried eggs, rice, and avocado. Let me tell you, this sauce completes the dish.
I love sauces and this one has easily become one of my favorites. It’s especially great with grilled meats or used as a marinade. You can also serve it with some cold soba noodles, kimchi, green onions, and spam for an easy weeknight meal.
Why You’ll Love This Ssamjang Sauce
Bold & Savory: The perfect mix of salty, spicy, tangy, and umami.
Versatile: Use it as a dipping sauce, marinade, or drizzle.
Easy to Make: Just mix everything in one bowl!
Keeps Well: Store it in the fridge for up to 2 weeks for quick flavor on demand.
Essential Ingredients
Ssämjang: A thick Korean condiment made from fermented soybean paste (doenjang) and gochujang (chile paste). It’s traditionally used for Korean BBQ and lettuce wraps, adding a bold, slightly spicy flavor that balances fatty meats. If you can’t find ssämjang, you can mix doenjang and gochujang yourself—this recipe does just that, with some added seasonings to make it extra versatile.
Doenjang: Doenjang paste is a fermented bean paste without the chile paste. If you want to use miso paste, that’d work well too. This will yield a much more mild flavor.
Gochujang: A staple in Korean cooking! This is a thick, fermented red chili paste made from glutinous rice, fermented soybeans, red chili powder, and salt. It has a deep, savory flavor with a perfect balance of spicy, sweet, and umami. You’ll find it in dishes like bibimbap, tteokbokki, and Korean BBQ marinades, and it’s amazing for adding a kick to sauces, soups, and stir-fries. A little goes a long way, and it keeps well in the fridge!
Tip: You can find all of these Korean pastes at your local Asian market like H-Mart and 99 Ranch. If you like bold spicy flavors, I recommend using ssämjang and gochujang - for a milder version, swap out the ssämjang for doenjang paste!
How to Use Ssamjang Sauce
This sauce isn’t just for Korean BBQ, though it is perfect with it. Here are some of my favorite ways to enjoy ssämjang:
Serve with bo ssäm: Slow-roasted pork and ssämjang are a perfect pair - my recipe is here!
Egg + Rice Bowl: Top steamed rice with a fried egg, avocado slices, nori strips, and a spoonful of ssämjang.
Use as a marinade: Rub it on beef, pork, or chicken before grilling or roasting.
Dipping sauce for KBBQ: Set it out with grilled meats and lettuce wraps.
Cold noodle bowls: Toss with soba, kimchi, spam, and scallions for a quick meal.
Ssämjang Sauce Recipe
Ingredients:
1 tbsp ssämjang (fermented bean and chile paste)
or substitute with doenjang (fermented bean paste) for a milder version1 tbsp gochujang (Korean red chile paste)
¼ cup seasoned rice vinegar
½ cup neutral oil (like canola or vegetable oil)
A splash of sesame oil
3–4 cloves garlic, minced
Scallions, thinly sliced (optional)
Directions:
Mix all ingredients together in a bowl until well combined.
Taste and adjust to your spice and salt preferences.
Store in an airtight container in the fridge—it’ll keep for about 2 weeks.