No-Cook Savory Ssamjang (Seasoned Soybean Paste Dip)
A savory ssamjang made quickly without heat by mixing doenjang, gochujang, and fresh vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A simple seasoning sauce made without heat by mixing doenjang and gochujang with seasoned aromatic vegetables. Because it is not cooked, the fresh flavor of the vegetables shines through, making it perfect for ssam (lettuce wraps) or fresh wrap vegetables.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
- Doenjang (Korean soybean paste)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced onion2 tbsp
- Minced green onion1 tbsp
- Minced chili pepper1 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot) (or honey)1/2 tsp
- Ground toasted sesame seedsa little
- Toasted sesame oila little
Steps
Add all the ssamjang ingredients together and mix well until blended.
That is all it takes to make ssamjang.
Adding finely chopped nuts gives it a wonderfully nutty flavor.
Because it is not cooked, it is best eaten within 1 week.
If you want to keep it longer, moisture from the vegetables will reduce its freshness, so it is good to pour in some broth and simmer it until thick.
If you add seafood, meat, or moisture-rich ingredients like zucchini or tofu, pour in some broth or water and simmer gently until slightly thickened.
Ppunwife's tips
- Adding finely chopped nuts gives it a wonderfully nutty flavor.
- Because it is not cooked, it is best eaten within 1 week. If you want to keep it longer, moisture from the vegetables will reduce its freshness, so it is good to pour in some broth and simmer it until thick.
- If you add seafood, meat, or moisture-rich ingredients like zucchini or tofu, pour in some broth or water and simmer gently until slightly thickened.
FAQ
How long can this ssamjang be stored?
Because it is prepared without cooking over heat, it is best to eat it within one week. If you need to keep it longer, moisture from the vegetables will reduce its freshness, so pour in some broth and simmer it down until thick before storing.
What can I add to make it nuttier and richer?
Finely chop any nuts you like and mix them in to add a rich, nutty flavor.
Does the cooking method change if I add seafood, meat, or tofu?
When adding seafood, meat, or moisture-rich vegetables like zucchini or tofu, pour in water or broth and simmer gently until slightly thickened.
