Savory, garlicky, utterly delicious Ssamjang — the essential Korean BBQ Dipping Sauce that’s versatile and so addictive! Made from fermented soybean paste and fiery gochujang paste, ssamjang delivers an irresistible explosion of umami. The perfect companion for grilled meats, lettuce wraps, and vegetable crudites. Enjoy the rich, complex flavors of ssam sauce and level up any Korean meal with this easy, tasty sauce!
What is Ssamjang?
Ssamjang is a popular Korean BBQ dipping sauce that’s thick, rich, and full of fantastic umami-flavor. Also called ssam sauce, it’s frequently served with Korean BBQ. A tasty and essential Korean condiment that’s served with grilled meats, vegetables, and lettuce wraps!
The flavor is memorable and unique — garlicky, rich, and deeply flavorful. The naturally vegan flavor base comes from Doenjang, Korean fermented soybean paste. And a little bit of Gochujang. With a generous amount of aromatic green onion, chili pepper, and garlic.
At Korean restaurants, you’ll see Ssamjang dipping sauce served on a small plate with a drizzle of sesame oil and slices of raw garlic and jalapeno.
Classically, Ssamjang is served with samgyupsal or Korean fried pork belly. But it tastes good with virtually any grilled meat or vegetables. An essential sauce when eating Korean BBQ!
Yes, you can buy pre-made ssamjang paste at the Korean supermarket. But the homemade version is SO much tastier. And easy! Make it once to see how delicious and simple it is to make Ssamjang dipping sauce at home!
How do you eat Ssamjang?
Korean Ssamjang is both a dipping sauce and a condiment. Think of it like ketchup or sriracha. There are several ways to enjoy it:
- Lettuce wraps. Add on top of lettuce wraps, perilla leaves, green onions, and rice.
- Grilled meat. Especially good with pork belly (samgyeopsal) and pork shoulder. Also delicious with grilled beef or chicken.
- Fresh vegetables or crudites (cucumber, peppers, tomatoes)
- Grilled vegetables (mushrooms, zucchini, onion)
- Jjigae or Korean stew. A popular flavor boost and classic way to make Doenjang Jjigae more delicious!
Ingredients:
- Doenjang. Korean fermented soybean paste. Salty. Thick. Umami-rich.
- Gochujang. Korean fermented chili paste. Adds subtle spicy flavor and depth.
- Garlic + Green Onion. The aromatics are essential to both flavor and texture.
- Chili Pepper. Adds a nice texture and subtly spicy flavor. I recommend green chilies, Fresno, or jalapeno.
- Maesil Cheong. Korean green plum syrup. A little bit of sweetness! Sub with maple syrup if you don’t have it.
- Sesame Oil. All that nutty fragrance. Plus, makes it smooth and pourable. Add more if you like.
- Rice vinegar. A little sharpness from vinegar makes the flavor extra delicious. White distilled vinegar or apple vinegar also works well.
- Sesame seeds. Adds a nice texture and nuttiness.
Instructions:
- Mix ingredients in one bowl.
- Garnish with a drizzle of sesame oil, slices of raw garlic and jalapeno, and a few cranks of black pepper.
Watch How to make it:
PRO Tips:
- Finely mince green onion, garlic, and chili pepper. The texture is a big part of the addictiveness of Ssamjang. Don’t make it overly chunky but mince finely into same-sized bits. I use a microplane to mince the garlic. For the green onion and chili pepper, I cut into half lengthwise then mince finely.
- Garnish. Right before serving, add a drizzle of sesame oil, a few grinds of black pepper, and several slices of raw garlic and jalapeno. A classic Korean finishing touch!
How to serve:
- Serve in one communal bowl at the table with a spoon — people can serve themselves, as much as they like.
- Or, serve in small, individual portions for each person. That way, people can dip and scoop as much as they like and not worry about double-dipping.
*I use small, stainless steel sauce trays (2-portion tray, 3-portion tray) (affiliate) when serving ssamjang. Each person receives their own portion, alongside a mixture of sesame oil with salt and pepper. Look at the video for more details.
Serve with:
Serve with these other classic Korean BBQ sauces:
- Gochujang Sauce
- Yangnyeom Jang (Tangy Soy Sauce Dumpling Sauce)
- Sesame Oil + Salt + Pepper (1/4 tsp salt, few cranks of black pepper, sesame oil to cover)
Or serve with classic Korean BBQ mains and sides:
- Chicken Bulgogi
- LA Galbi (BBQ Short Beef Ribs)
- Korean Beef Bulgogi
- Grilled veggies: king oyster mushrooms, thickly sliced onions, zucchini slices
Make it a party and add some Korean sides:
- Oi Muchim (Korean Cucumber Salad)
- Gamja Salad (Korean Potato Salad)
- Doenjang Jjigae (Soybean Paste Stew)
- Dubu Jorim (Braised Tofu)
FAQ:
How do I store leftover Ssam Sauce?
Leftovers can be stored in the fridge, tightly sealed, for 1-2 weeks. Store in the coldest part of the fridge and be careful of cross-contamination. When serving, add more sesame oil if it’s too thick.
Ssamjang (Korean BBQ Dipping Sauce)
Ingredients
- 1/4 cup Doenjang (Korean fermented soy bean paste)
- 2 cloves garlic (minced)
- 2 green onions (minced)
- 1 green fresno pepper (can be subbed with jalapeno, if you can't find it)
- 2 Tbsp sesame oil
- 1 Tbsp Maesil Cheong (Korean green plum syrup) (can be subbed with maple syrup)
- 1-2 tsp Gochujang (Korean fermented chile paste, depending on spicy level)
- 1 tsp rice vinegar (white distilled vinegar or apple vinegar also works)
- 1 tsp sesame seeds
To serve:
- jalapeno slices
- (raw) garlic slices
- black pepper
- small drizzle sesame oil
Instructions
- Combine all ingredients in a medium sized bowl and mix well.
- Transfer to a small serving dish or portion into 4 individual dishes. Garnish with an additional drizzle of sesame oil and a sprinkling of sesame seeds. You can also add thin slices of raw garlic, jalapeno, and a few cranks of black pepper if desired.
- Serve with Korean BBQ: lettuce wraps, green onions, grilled meat, and rice. Enjoy!
Video
Notes
- Finely mince green onion, garlic, and chili pepper. The texture is a big part of the addictiveness of Ssamjang. Don’t make it overly chunky but mince finely into same-sized bits. I use a microplane to mince the garlic. For the green onion and chili pepper, I cut into half lengthwise then mince finely.
- Garnish. Right before serving, add a drizzle of sesame oil, a few grinds of black pepper, and several slices of raw garlic and jalapeno. A classic Korean finishing touch!
