Ssamjang is what you put in the lettuce leaf before the grilled pork goes in. Doenjang brings the funk and salt, gochujang the heat and sweetness, and the two together are far better than either alone.

It should be thick enough to sit on a spoon without running. If yours is loose, you have used too much gochujang.

How to make it

Put the doenjang and gochujang in a bowl and mash them together with the back of a spoon until fully combined.
Stir in the grated garlic, sugar and jocheong.
Fold through the spring onion and onion if using.
Add the sesame oil and crushed sesame seeds and mix well.
Rest for at least 30 minutes before serving — the raw garlic mellows and the flavours settle.
Serve in a small dish with a spoon, alongside grilled meat and lettuce.

The ratio

4 partsDoenjang
2 partsGochujang
1 partRice syrup
1 partSesame oil

What you need

4 tbsp doenjang (Korean fermented soybean paste)
2 tbsp gochujang
1 tbsp jocheong or honey
4 garlic cloves, finely grated
2 spring onions, very finely chopped
1 tbsp sesame oil
1 tbsp toasted sesame seeds, roughly crushed
1 tsp caster sugar
½ small brown onion, very finely chopped, optional

What to put it on

Grilled pork belly and lettuce wraps, bibimbap, raw vegetable sticks, rice bowls, and spread thinly in a sandwich.

New to it? Read what ssamjang actually is in the pantry glossary.