Samjang

Samjang is a thick, paste-like condiment used in Korean cuisine. Its name, literally meaning "three sauces," historically refers to the combination of fermented soybean paste (doenjang), red pepper paste (gochujang), and sometimes a third component like sesame oil or garlic, although modern samjang often features a blend of these key ingredients. The resulting paste is a complex flavor profile, balancing salty, savory, spicy, and slightly sweet notes.

The primary ingredients in samjang are doenjang, gochujang, garlic, and sesame oil. Other common additions include onions, scallions, honey or sugar for sweetness, and sometimes toasted sesame seeds for texture. The proportions of these ingredients can vary widely depending on regional preferences and individual recipes, leading to differences in its spiciness and overall taste.

Samjang is most famously served as a dipping sauce alongside Korean barbecue, particularly with grilled meats like pork belly (samgyeopsal) and beef. It is also used as a flavoring agent in various Korean dishes, including stews (jjigae) and stir-fries, and can be spread on grilled vegetables or rice wraps. Its rich flavor and versatility make it a staple condiment in Korean households and restaurants.