Ssamjang is a great dipping sauce to have in your meal-time arsenal. It comes together quickly and you can store it for a week in the refrigerator to have on hand. It’s most traditionally used as a dipping sauce for Korean lettuce wraps, but I like it with rice and stir-fried vegetables, as a glaze on grilled or pan-fried tofu, and spread on a roast chicken sandwich.
¼ cup doenjang (fermented soy bean paste - pictured)
1 tablespoon gochujang (hot pepper paste)
1 scallion, minced or finely chopped
1 clove garlic, minced or pressed
¼ cup finely chopped onion
2 teaspoons malt vinegar
2 teaspoons sugar
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
Mix everything together. Add a little water if it seems too thick. Taste and add more sugar if it need a little more sweetness and more gochujang if you want more heat.