Name: Ssamjang - Fresh Dip For Veggies
Yield: 2 persons
Ingredients: Doenjang - 2 Tablespoons; Gochujang - 2 Tablespoons; Minced garlic - 1 Tablespoon; Mirin - 1 Tablespoon; Honey - 1 Tablespoon; Sesame oil - 1/2 teaspoon; Black pepper - few shakes; Sesame seeds - few shakes; Onion - 1/2 a whole; Korean Cheongyang chili pepper - 1 whole (or use 1/3 a Jalapeno pepper)

Ssamjang. It’s a tasty dip that works beautifully with raw veggies. Many people from the Western countries have grown up on using salad dressings as dip – like ranch. Koreans grow up on Ssamjang!

Skip to Recipe

Ssamjang is made by mixing two staple Korean ingredients: Doenjang and Gochujang. To this, we add an eclectic mix of fresh, sharp ingredients: garlic, onions and chili pepper.

You end up with a traditional Korean dipping sauce that works perfectly with fresh vegetables. In Korea, we like to eat fresh carrots and cucumbers with Ssamjang.

If you are looking for something more filling, use it in lettuce wraps. Grab a few pieces of lettuce, place a spoonful of rice, and give it a few dabs of Ssamjang. It will taste great – even without any meat!

Note: Ssamjang will keep fresh in the refrigerator for months. If you plan to store it for a long time, do not place the diced onions into the big batch. The onion pieces will start to cry and release its water into the sauce. Instead, dice some up and mix them in right before you ready to eat.