Ssamjang

Ssamjang is a thick, reddish-brown paste used in Korean cuisine. It is a fundamental condiment often served alongside grilled meats, particularly Korean barbecue, and as a dipping sauce for ssam, which are lettuce wraps filled with rice, meat, and other ingredients. The primary components of ssamjang are doenjang (fermented soybean paste) and gochujang (fermented red chili paste).

The flavor profile of ssamjang is complex, characterized by a savory, umami-rich base from the doenjang, complemented by the spicy and slightly sweet notes of the gochujang. Many recipes also include garlic, sesame oil, honey or sugar, and sometimes finely chopped onions, scallions, or chili peppers to further enhance its taste and texture. The specific ingredients and proportions can vary widely depending on regional traditions and personal preferences.

Ssamjang is typically served in a small dish alongside meals, allowing diners to customize their ssam wraps or use it as a dip for various foods. Its robust flavor helps to cut through the richness of grilled meats and adds a satisfying depth to any dish it accompanies. It is a staple in Korean households and restaurants, considered an essential element for a complete Korean dining experience.