Step 1

Use a spoon to mix all the ingredients in a large bowl.Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.

Step 2

Primalwalk Colorado joined 5/20 & has 18 commentsPosted August 2nd, 2020 at 8:53 pm | Log in to reply. Maangchi, your recipes are always amazing, and what I love most is how easy they are to customize!!! I use 3 times the garlic, and maple syrup, plus 1 to 1 miso and gochujang. The kkaennip, peppers, and tomato are all from my garden. Your tongbaechu kimchi is also a hit (modified with tons of garlic, hot peppers, and ginger). Thank you again for sharing your wisdom and culture <3You’re the best!See full size image evarevareve Australia joined 5/19 & has 2 commentsPosted May 9th, 2019 at 6:29 am | Log in to reply. So delicious! We ate it with rice and bulgogi in a lettuce wrap :)See full size image VeganLegation Europe joined 6/17 & has 17 commentsPosted December 4th, 2018 at 1:16 pm | Log in to reply. Wonderful dipping sauce and so easy to make. We love ssamjang with textured stir fried soy meat and azuki bean rice Patbap! Thank you for the recipe!See full size image Primalwalk Colorado joined 5/20 & has 18 commentsPosted August 2nd, 2020 at 9:01 pm | Log in to reply. Spicy beyond meat breakfast sausage patties rock it with ssam! Vegan korean food is da bomb :-)See full size image Allunare Canada joined 7/18 & has 1 commentPosted July 18th, 2018 at 1:27 am | Log in to reply. Hi Maangchi, before i saw your Youtube channel a few years back, i used to hate cooking Korean food. Even when i follow the recipes stated on other sites, many times it didn’t taste delicious. I am Indonesian married to Korean, living in Canada. So sometimes i cook Indonesian or Korean food for the family, because i want my kids to know their culture. Unlike others, the recipe you give is ALWAYS right on! I can’t remember how many times my husband and kids praised my cooking, and it’s all because of you, thank you!! This summer we are having barbeque and i thought, why not make ssamjang? We had such a delightful meal! Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 19th, 2018 at 8:44 am | Log in to reply. I’m so happy to hear that your family loves your Korean cooking. If you like this ssamjang, check out this other ssamjang recipe that I developed with apples: https://www.maangchi.com/recipe/sagwa-ssamjangContinued good luck with your Korean cooking! Cornelius B. Ecuador joined 12/17 & has 42 commentsPosted July 5th, 2018 at 9:42 pm | Log in to reply. Made Ssamjang for my Samgyeopsal-gui today. Wow, soo yummie! Just added a little more honey and garlic (I´m a “Garlic-Eater”), and some sugar, to add sweetness. But to my taste, something was missing…. Ginger! So I tried adding Ginger, and the result was perfect! It combines so well with Doenjang and Gochujang taste.See full size image classicdriver Texas joined 2/13 & has 2 commentsPosted June 21st, 2018 at 11:01 pm | Log in to reply. Great sauce! I decided to use this for my bibimbap and anything else I can think of. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 commentsPosted April 1st, 2017 at 9:58 am | Log in to reply. For the chopped onion, use red onion :) Much better than yellow or white.. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 commentsPosted January 15th, 2017 at 7:45 am | Log in to reply. Yummm! I made this last night and it was FANTASTIC! I used 2 TBSP honey, sesame oil, and sesame seeds (instead of 2 tsp of each). And I used 2 cloves garlic. I think the video says 1 (the printed recipe is missing the garlic). Awesome! the fresh chopped onion really does add alot to this recipe. I know that when I finish this batch I’ll be ready to mix up a new batch. Lots of uses. Even just with rice it’s great. Suebea New Zealand joined 7/14 & has 1 commentPosted July 28th, 2014 at 4:22 am | Log in to reply. Hi from New Zealand! I’m very new to Korean cooking so I tried making ssamjang and dwaejibulgogi for the first time tonight – super yummy! Thanks so much for your easy to follow recipes! GoodCat Germany joined 3/14 & has 1 commentPosted March 25th, 2014 at 3:52 pm | Log in to reply. Hello Maangchi,thanks for all your hard work here. I would like to ask for how long i canconserve Ssamjang in my refrigerator? I was boying Ssamjang at my grocery-storeyet i like to make it on my own because of all the preservatives.thank yougoodcat Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 28th, 2014 at 6:29 am | Log in to reply. You can keep it in the fridge up to 1 week. Cornelius B. Ecuador joined 12/17 & has 42 commentsPosted July 2nd, 2018 at 4:11 pm | Log in to reply. I think if you just cook it for a couple of minutes, and put it in a glass can, like you do when making marmelade, you´ll be able to keep it for weeks in the fridge.I´m gonna make a big batch this week for Bulgogi, and I´ll try it out. At least it works with sauces for Dakgangjeong and Yangnyeom Tongdak, which I can keep for weeks (or at least while they last…). Cornelius B. Ecuador joined 12/17 & has 42 commentsPosted July 12th, 2018 at 1:22 pm | Log in to reply. Cooked the leftover Ssamjang from my Samgyeopsal-Gui, and put it hot in a glass jar, which I had sterilized in the microwave with boiling hot water. Keeping it in the fridge, sealed and in vacuum,, it should be preserved for months (if it lasts that long ;) ).See full size image newgrl Middle of nowhere Kansas joined 3/18 & has 4 commentsPosted October 20th, 2018 at 12:13 pm | Log in to reply. I quadruple the recipe, substitute more white onion (actually sweet Vidalia or sweet Texas onions) for the green onion, run the whole batch through the blender, then keep this in the fridge for weeks. Use it on scrambled eggs, french fries, lettuce wraps, whatever. I could eat this stuff on a shoe. So very yummy. kiizuki Almeria joined 2/14 & has 2 commentsPosted February 11th, 2014 at 8:31 am | Log in to reply. Hello Maangchi! It turns out my soybean paste is a lot more darker than yours and really strong in taste (it even has chunks of beans). What can I do to use it for this recipe? Maangchi New York City joined 8/08 & has 12,051 commentsPosted February 11th, 2014 at 11:38 am | Log in to reply. Check out the expiration date of your soybean paste please. chunks of beans are ok but dark brown color is not good. kiizuki Almeria joined 2/14 & has 2 commentsPosted February 12th, 2014 at 6:34 am | Log in to reply. It expires on November this year. I also thought it was weird, the taste is really really strong. This is the one I gothttp://gourmetkart.com/image/cache/data/Shangi/sempio%20bean%20paste-500×500.JPG Maangchi New York City joined 8/08 & has 12,051 commentsPosted February 14th, 2014 at 11:17 am | Log in to reply. You can return it to the store where you bought. Show them the dark brown paste. olya Moscow, Russia joined 11/11 & has 2 commentsPosted July 19th, 2013 at 7:05 am | Log in to reply. Hi, Maangchi! I want to thank you for this wonderful recipe as well as for many other recipes that you’ve posted. My family is korean and earlier we lived in Tashkent, Uzbekistan. So during all of that time we cooked aka Korean-Uzbek cuisine. And when accidentally I’d discovered your site this added “a new wave” to our usual menu. We regain authentic taste of Korean cuisine and my family and me loved it so much. Thanks God, korean ingredients are also available now, so ssamjang and namul and soups and rice cakes I cook only by your recipes. Besides we like to watch Korean dramas and always interested in preparing different dishes that we have seen and your site always help us. Thank you very much for your work, we keeping on watching! xxmillieann85xx melbourne joined 5/13 & has 2 commentsPosted May 19th, 2013 at 12:53 pm | Log in to reply. I can’t find any doenjang :( MTZero North Carolina joined 4/09 & has 2 commentsPosted May 19th, 2013 at 6:58 pm | Log in to reply. If you can find shiro (“white”/light brown) miso (白味噌), use it instead. You’ll probably have and easier time finding it.Two caveats: The texture will be different, since miso is smooth and doenjang is (usually?) not, and since the miso could be more subtle in flavor, you may need to use more of it.If you want a stronger, deeper flavor, try aka (“red”/dark brown) miso (赤味噌). muzicman82 United States joined 11/12 & has 1 commentPosted November 24th, 2012 at 10:44 pm | Log in to reply. Do you need to refrigerate doenjang after it has been opened? sl100048 Singapore joined 6/11 & has 15 commentsPosted November 7th, 2012 at 1:57 am | Log in to reply. Hi Maangchi – very tasty recipe! Just to clarify with you, I saw the 1 minced garlic on screen but not on your recipe written… I guess your screen is correct? Thanks! Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 7th, 2012 at 9:12 am | Log in to reply. Thank you so much for pointing it out. I’m fixing now. Thank you again! : )