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About 3/4 cup Easy
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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
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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.


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