Ssamjang is a common Korean condiment served with many types of grilled, boiled, or stir fried meats. There are many different variations ranging from sweet and mild to salty and very hot, from a thin almost liquid paste to a thick almost solid paste. This is a basic version to get you started. Feel free to adjust quantities and ingredients until you arrive at the taste and texture you like best.

  • Yield: About 3/4 cup
  • Difficulty: Easy
  • Total: 1 hour 15 minutes 
  • Active: 15 minutes

Ingredients (19)

  • 2 tablespoons soybean paste (Korean-doenjang/Japanese-Miso)
  • 1/2 cup gochujang
  • 1 fresh red chili pepper
  • 1 fresh green chili pepper
  • 4 cloves garlic
  • 2 green/spring onion
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of sesame oil
  • water as needed


  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice wine


  • Asian chives for green onions
  • Shallots for green onions
  • Green or young garlic (similar in appearance to green onions)
  • coarse ground black pepper
  • Asian Pear


  1. Finely chop (mince) the garlic, chili peppers, and green onion.
  2. In a small mixing bowl, add all Ssam jang ingredients and mix well.
  3. Add a small amount of water if needed to maintain a mixable paste.
  4. Cover and let stand at room temperature for 1 hour.
  5. Refrigerate until use.
  6. Goes with: kaibi