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Ssamjang Korean Barbecue Dipping Sauce Recipe

Ssamjang Korean Barbecue Dipping Sauce Recipe - Easy Family Meal

Gather round, food lovers. Today, I'm excited to share something that has transformed my grilling experience: ssamjang. This isn’t just another sauce; it’s a delightful blend of flavors that will elevate your barbecue game. So, settle in, and let me take you through what makes this sauce a must-try.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 4
Course: Condiment
Cuisine: Korean
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon toasted sesame oil 15 ml
  • 1/4 cup doenjang 60 g; 60 ml
  • 2 scallions, finely sliced 40 g
  • 1 teaspoon soy sauce 5 ml
  • 2 tablespoons gochujang 30 g; 30 ml
  • 1 teaspoon rice vinegar 5 ml
  • 2 large garlic cloves, crushed or minced 10 g
  • 1 tablespoon Korean rice syrup 15 ml

Method
 

Step 1: Gather Your Ingredients
  1. Before you dive in, get all your ingredients in one place. This ensures that you won’t have to scramble at any point. Trust me; this small step saves time and stress.
Step 2: Prepare the Doenjang Base
  1. In a mixing bowl, take that ¼ cup of doenjang. Use a spoon to break it down a bit. You want it to be smooth but not entirely liquid. This will be the soul of our ssamjang.
Step 3: Add Sweet and Spicy Components
  1. To the doenjang, add 2 tablespoons of gochujang. This part is crucial. It’s not just about heat; it’s about depth. Mix it well. Then, pour in 1 teaspoon of soy sauce and 1 tablespoon of Korean rice syrup. The syrup adds a slight sweetness that balances the flavors beautifully.
Step 4: Infuse Aromatic Flavors
  1. Next up, we’ll bring in the garlic and scallions. Crush or mince 2 large garlic cloves and toss them into the sauce. Follow with the scallions. Mix everything together until you have a uniform mixture.
Step 5: Season and Finish
  1. Now, we add that 1 tablespoon of toasted sesame oil and 1 teaspoon of rice vinegar. This duo adds a fantastic aroma and light acidity. Give it one last good mix, and voilà! You have your ssamjang.

Notes

  • Adjust the Spiciness: If you’re sensitive to spice, feel free to reduce the amount of gochujang.
  • Make it Ahead: This sauce develops flavors over time. Consider making it a few hours or even a day before serving.
  • Customize It: Feel free to add some chopped cilantro or sesame seeds for variation.
  • Experiment with Sugars: If you haven’t got rice syrup, brown sugar can work just as well.
  • Spice It Up: Want more heat? Add a sprinkle of crushed red pepper or a bit more gochujang.