Ssamjang

Name: Ssamjang
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 2 cups (6 to 8 servings)
Cuisine: asian
Ingredients: 1/2 cup doenjang (Korean fermented soybean paste); 1/2 cup sesame oil, plus more if desired; 1/4 cup toasted sesame seeds, roughly ground (see Cook's Note); 2 tablespoons finely ground gochugaru (Korean red chile flakes); 1 teaspoon sugar; 4 cloves garlic, minced; 2 Fresno chiles, finely chopped; 2 serrano chiles, finely chopped

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Level: Easy

Total: 5 min
Active: 5 min

Yield: 2 cups (6 to 8 servings)

At every Korean barbecue table there is always ssamjang: a salty, thick, savory paste that can be a dip for fresh chiles, carrots or cucumbers or spooned on top of barbecued meats wrapped in lettuce. At its simplest, ssamjang can be just a combination of fermented soy bean paste and gochujang or gochugaru. My version gets nuttiness from sesame seeds and bright flavor and crunch from fresh chiles.

Level: Easy

Total: 5 min
Active: 5 min

Yield: 2 cups (6 to 8 servings)

Ingredients

Deselect All

1/2 cup doenjang (Korean fermented soybean paste)

1/2 cup sesame oil, plus more if desired

1/4 cup toasted sesame seeds, roughly ground (see Cook's Note)

2 tablespoons finely ground gochugaru (Korean red chile flakes)

1 teaspoon sugar

4 cloves garlic, minced

2 Fresno chiles, finely chopped

2 serrano chiles, finely chopped

Directions

Combine the doenjang, sesame oil, sesame seeds, gochugaru, sugar, garlic and Fresno and serrano chiles in a medium bowl. Add a tablespoon more of sesame oil if desired. Refrigerate in an airtight container for up to 7 days.