If you’ve ever had Korean barbecue, chances are you’ve come across ssamjang (meaning ‘sauce for wraps’), which is kept in Korean kitchens much as barbecue sauce is in American homes. Every household has its own recipe, and it appears alongside raw vegetables (similar to crudités), grilled meats or, at times, simply an egg and a bowl of rice. It is essentially a blend of gochujang and doenjang, with an addictive flavor combination of sweet, spicy and salty elements. We have tried making our own ssamjang using Master Ki's gochujang and doenjang but have not nearly managed to replicate her perfect flavor balance.
Contains 250gr ssamjang
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