Easy Ssamjang (Korean dipping sauce)

  Ssamjang is the secret sauce that makes Korean BBQ nights so addictive! Salty, savory, and just the right amount of spicy, it’s the perfect companion for lettuce wraps, grilled meats, and even just plain rice. While store-bought ssamjang is convenient, making it at home is not only cheaper but also lets you adjust the flavors exactly how you like them. With just a few simple ingredients, you can whip up a fresh, flavorful batch that takes your KBBQ game to the next level!

ssamjang korean sauce
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What is ssamjang?

Ssamjang (쌈장) literally means “wrap sauce” in Korean.  Sssam meaning wrap, jang meaning paste or sauce. It’s the condiment served alongside Korean BBQ specifically for wrapping grilled meat in lettuce or perilla leaves, and it’s one of those things that sounds simple but completely makes the dish!

The base is two fermented pastes: doenjang (Korean fermented soybean paste) and gochujang (Korean chili paste). On their own, both are quite pungent and strong. Doenjang has a deep, funky, umami-rich flavor that can be overwhelming straight. Mixed together with sesame oil, garlic, green onion, and a little honey to balance, they mellow into something complex, savory, slightly spicy, and deeply satisfying!

Tips for the best ssamjang

Mix the pastes first before adding everything else

  • Doenjang and gochujang are both thick and can be hard to combine. Try to get those two smooth before adding the liquids (sesame oil, honey) makes the whole thing easier to mix evenly.

Taste before serving and adjust

  • Every brand of doenjang and gochujang has slightly different salt levels and heat. Start with the ratios here and adjust to your own preference. More honey if it’s too sharp, more gochujang if you want more heat, a splash more sesame oil if it’s too thick.

Let it sit for 10-15 minutes if you can

  • The flavors come together better after a short rest, especially in the fridge. It’s completely fine to eat immediately, but rested ssamjang is noticeably smoother.

Make a bigger batch

  • This keeps well in the fridge and the effort is identical whether you make a single serving or four! It is worth doubling or tripling if you’re planning a BBQ or meal prepping for the week.

What can I eat this with?

Ssamjang is incredibly versatile and goes way beyond just Korean BBQ nights. The most classic way to enjoy it is with Bossam (Korean pork wraps)—simply smear a little on a lettuce leaf, add a slice of tender pork, some rice, maybe a sliver of kimchi, and wrap it all up for the perfect bite. But don’t stop there—ssamjang also works great as a dip for fresh veggies, a sauce for rice bowls, or even a quick flavor boost for grilled meats. And don’t forget to pair it with side dishes like braised potatoes and Korean pickled radish!

bossam korean pork wrap

Ingredients

  • 4 tbsp Korean soy bean paste (doenjang)

  • 2 tbsp Gochujang

  • 2 tsp Sugar

  • 1 tsp Water

  • 2 tsp Sesame oil

  • 1 stalk Green onions, sliced

  • 1/4 large Onion, chopped

  • 2 cloves Garlic, minced

Step by step instructions

1. Prepare the aromatics.
Slice the green onion, chop the onion finely, and mince the garlic. Set aside.

2. Mix the base.
In a mixing bowl, combine  Korean soybean paste (doenjang), gochujang, sugar, sesame oil and water. Stir until smooth and well blended.

3. Add aromatics and seasoning.
Mix in the chopped onion, minced garlic, and sliced green onions. Stir until everything is evenly combined.

4. Serve and enjoy.
Transfer to a small serving bowl and enjoy with Bossam, fresh veggie sticks, or your favorite grilled meats!

ssamjang korean sauce
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Easy Ssamjang (Korean dipping sauce)

Make this easy Korean dipping sauce instead of getting the store-bought version!
Course Side Dish
Cuisine Asian
Keyword dipping sauce, korean bbq
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Cost $3

Ingredients

  • 4 tbsp Doenjang/Korean soy bean paste
  • 2 tbsp Gochujang
  • 2 tsp Sugar
  • 1 tsp Water
  • 2 tsp Sesame oil
  • 1 stalk Green onions, sliced
  • 1/4 large Onion, chopped
  • 2 cloves Garlic, minced

Instructions

  • Prepare the aromatics: Slice the green onion, chop the onion finely, and mince the garlic. Set aside.
  • Mix the base: In a mixing bowl, combine  Korean soybean paste (doenjang), gochujang, sugar, sesame oil and water. Stir until smooth and well blended.
  • Add aromatics and seasoning: Mix in the chopped onion, minced garlic, and sliced green onions. Stir until everything is evenly combined.
  • Serve and enjoy: Transfer to a small serving bowl and enjoy with Bossam, fresh veggie sticks, or your favorite grilled meats!