Homemade Ssamjang Popular Korean Dipping Sauce
Ssamjang “salty & spicy dipping sauce” is incredibly popular in Korea. If you plan on having your own vegan Korean BBQ, make sure you have this sauce prepared because it’s essential. Since I don’t live in Korea, still, I can order the ingredients online. So I am sharing Ssamjang Korean Dipping Sauce Recipe (Pakistani Food) with you.
Because I definitely prefer the taste of making this myself. Plus, I would already have most of these ingredients on hand anyway, so I wouldn’t need to go out and buy a separate container of ssamjang since it’s easy to make.
The sauce can be altered in different ways as long as you have the two main ingredients: Korean fermented soybean paste (dwenjang 된장) and Korean red pepper paste (gochujang 고추장, as discussed above). If you’re desperate, you could just mix those two things and it would still work.
How To Make Ssamjang Korean Dipping Sauce Recipe (Pakistani Food) Step By Step Instructions:
- 2 tbsp Korean red chili pepper paste (Gochujang 고추장)
- 2 tbsp Korean fermented soybean paste (Dwenjang 된장)
- 1-2 tsp Maple syrup, brown sugar, or any other sweetener
- 1-2 tbsp hemp seeds (optional)
- 1 tbsp ground flax seeds (optional)
- 1-2 tbsp toasted sesame seeds (optional but highly recommended)
- 1 tsp toasted sesame oil
- a little bit of water to thin it out
- Another optional add ons: crushed mixed nuts
- Add and mix all ingredients in a bowl. Use a little splash of water if necessary to thin it out – but this should still be a thick paste.
- Use this as a dipping sauce for fresh vegetables such as cucumber, carrot sticks, peppers, etc. and you can also use this to add inside Korean lettuce (and other leaves) wraps.
- Store in a sealed container and you can use this for months because it is highly salted/fermented so it won’t go bad for a long, long time.