Ssamjang Recipe: Korean Dipping Sauce for BBQ

Ssamjang is a savoury Korean dipping sauce for grilled meat, rice and vegetables. It usually combines doenjang and gochujang with sesame oil, garlic and spring onion. Use only a small quantity in each ssam: a lettuce or perilla-leaf wrap with rice and a piece of meat or vegetable.

What is ssamjang?

The name ssamjang loosely means sauce or paste for wraps. Doenjang adds a savoury fermented soybean flavour; gochujang adds chilli, sweetness and umami. Proportions vary by family, brand and dish.

Ssamjang is not the same as gochujang. Gochujang is one ingredient; ssamjang is a mixed dip that often combines gochujang and doenjang.

Ingredients for a small bowl

Yield depends on spoon size, the pastes and the amount of water. Do not expect exactly 200 ml.

  • 3 tbsp doenjang
  • 2 tbsp gochujang
  • 1 small garlic clove, finely grated
  • 1 spring onion, very finely sliced
  • 1 tbsp sesame oil
  • 1–2 tsp honey, sugar or rice syrup, to taste
  • 1 tbsp toasted sesame seeds
  • 1–3 tbsp water to adjust consistency
  • Optional: 1 tsp rice vinegar for extra freshness

Check allergens

Doenjang and gochujang usually contain soya and, depending on the brand, may also contain wheat or other grains. Sesame oil and sesame seeds contain sesame. Always check current labels, especially for coeliac disease, allergies or a gluten-free diet. For a vegan version, do not use honey and check the other ingredients on the labels too.

Making ssamjang

  1. Mix doenjang and gochujang in a clean bowl.
  2. Stir in garlic, spring onion, sesame oil, sweetener and sesame seeds.
  3. Add water a tablespoon at a time until thick but spoonable.
  4. Taste with clean cutlery and adjust: more doenjang for savouriness, gochujang for heat, sweetener for balance or rice vinegar for freshness.
  5. Serve a small portion and immediately cover and refrigerate the clean supply.

The sauce does not need cooking. Mirin is not a direct substitute for rice vinegar: it gives a different flavour profile and may contain alcohol. That does not evaporate when the sauce remains unheated.

What does ssamjang taste like?

Ssamjang is salty, savoury, fermented, slightly sweet and mild to hot depending on the gochujang. Because brands vary considerably, tasting matters more than a fixed ratio.

Making ssamjang milder or hotter

Goal Adjustment
Milder Less gochujang; optionally add a little water. Extra doenjang may make the ratio milder but also saltier. Sweetener may soften the impression without removing the chilli.
Hotter More gochujang or a little fine chilli powder
Fresher Rice vinegar, extra spring onion or finely chopped cucumber
Nuttier Extra toasted sesame or finely chopped nuts; clearly state the added allergens.
Thinner Add water one tablespoon at a time

How do you use ssamjang with Korean BBQ?

  1. Take a clean, dry lettuce or perilla leaf.
  2. Add a small spoonful of rice.
  3. Top with fully cooked grilled meat, tofu or vegetables.
  4. Add a small quantity of ssamjang and optional pickled vegetables.
  5. Fold into a bite-sized wrap.

Use ssamjang with samgyeopsal, bulgogi, galbi, grilled mushrooms or tofu, among other dishes. Read more about Korean BBQ culture.

Ssamjang as a dip

  • Cucumber, carrot and peppers
  • Grilled courgette or aubergine
  • Tofu or tempeh
  • Rice bowls
  • Lettuce and perilla wraps

Can you use ssamjang as a marinade?

Yes, but dilute if needed and account for salt and sugar. Set aside a separate marinating portion beforehand and keep the dip clean and chilled. Marinate raw meat covered in the refrigerator. Discard leftover sauce that has touched raw meat; do not serve it as a cold dip. Marinating does not replace safe cooking, and sugar and spices can burn during direct grilling.

Where can you buy doenjang and gochujang?

You can generally find them in Asian grocery shops, supermarkets specialising in Asian food or specialist online shops. Do not choose by colour alone: compare salt content, heat, ingredients and allergens on the label. Miso may provide a different flavour in a pinch, but is not a one-for-one replacement for doenjang.

Storing ssamjang

Preferably make a small quantity. Immediately cover and refrigerate only clean, unused sauce at 4°C and use within a maximum of two days for this home preparation. This is a conservative approach, not a tested shelf life for this specific recipe. A shorter ingredient use-by limit takes priority; mixing does not extend shelf life.

Always use a clean spoon. Serve small portions, keep the supply chilled and do not leave the sauce unrefrigerated for more than two hours, less in very hot conditions. Do not return used dip to the storage container.

Discard sauce with mould, gas formation or an unusual smell, but do not rely on your senses alone: even normal-smelling sauce may have been stored unsafely. Discard without tasting when storage is uncertain.

Pairing Korean BBQ Rub

Korean BBQ Rub can be paired with ssamjang alongside chicken, pork, tofu or vegetables. Always check the current product packaging for ingredients, quantities and allergens.

More BBQ sauces

Frequently asked questions

What is the difference between ssamjang and gochujang?

Gochujang is a fermented chilli paste. Ssamjang is a mixed dip in which gochujang is often blended with doenjang and other ingredients.

Is ssamjang hot?

Usually mild to hot. Heat depends mainly on the quantity and brand of gochujang.

Is ssamjang gluten-free?

Not automatically. Doenjang and gochujang may contain wheat or other gluten-containing grains. Check every label.

How long can you store homemade ssamjang?

Immediately cover and refrigerate clean, unused sauce at 4°C and use within two days maximum, sooner if an ingredient requires it. This is not a tested recipe-specific shelf life. Discard used dip and sauce left unrefrigerated too long.

Can you make ssamjang without sesame?

Yes. Omit sesame oil and sesame seeds and adjust the flavour with a neutral oil. Check every other label for sesame too and prevent cross-contact.