Ssamjang Sauce Recipe

Name: Cupspops Korean BBQ Restaurants Ssamjang Sauce Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 0.5 cups gochujang (Korean red pepper paste); 0.25 cups doenjang (Korean soybean paste); 2 tbs sesame oil; 1 tbs rice vinegar; 1 tbs honey; 1 tsp soy sauce; 2 tbs water; 2 tsp garlic, finely grated or minced; 2 tbsp green onion, finely sliced; 1 tsp toasted sesame seeds; 0.5 tsp toasted sesame seeds (extra for garnish); 0.5 tsp gochugaru (Korean red pepper flakes) — optional

Inspired by Cupspops Korean BBQ Restaurant

Time20m

Serves6

Our special Korean red pepper paste and soybean paste mix sauce

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Ingredients

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Main Sauce

1/2 cups gochujang (Korean red pepper paste)

1/4 cups doenjang (Korean soybean paste)

2 tbs Toasted sesame oil

1 tbs Rice vinegar

1 tbs Honey

1 tsp Aged soy sauce

2 tbs water

Aromatics & Texture

2 tsp garlic, finely grated or minced

2 tbsp green onion, finely sliced

1 tsp toasted sesame seeds

1/2 tsp toasted sesame seeds (extra for garnish)

1/2 tsp gochugaru (Korean red pepper flakes) — optional

Method

Main Sauce

Combine pastes and liquids

In a medium bowl, add 0.5 cups gochujang and 0.25 cups doenjang. Stir together until smooth and uniformly combined.

Add 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon soy sauce, and 2 tablespoons water. Whisk vigorously until the mixture loosens to a spreadable consistency. Adjust water by up to 1 tablespoon if you prefer thinner sauce.

Aromatics & Texture

Fold in 2 teaspoons finely grated garlic and 2 tablespoons finely sliced green onion. Mix well so the aromatics distribute evenly through the sauce.

Stir in 1 teaspoon toasted sesame seeds and 0.5 teaspoon extra toasted sesame seeds for garnish. If you want more heat and texture, add 0.5 teaspoon gochugaru and mix to incorporate.

Taste and adjust seasoning: if too salty, add 1/2 teaspoon honey; if too thick, thin with 1 teaspoon water at a time; if too flat, add 1/2 teaspoon rice vinegar to brighten.

Transfer ssamjang to a small serving bowl. Let it sit at room temperature for 10–15 minutes to allow flavors to meld, or refrigerate for up to 3 days in an airtight container. Bring to room temperature before serving.