Korean Ssamjang (Dipping sauce)

Korean Ssamjang (dipping sauce)


1 heaping tablespoon gochujang (Korean hot pepper paste)
3 tablespoons miso paste or Korean doenjang (fermented bean paste)
2 tablespoons rice vinegar
2 tablespoons rice syrup (or maple syrup, agave, date syrup, or honey if you are not vegan)
2 tsp. low sodium soy sauce
2 cloves garlic, minced fine
1 teaspoon ginger, fine minced
2 stalks green onion, sliced thin
1/2 small onion, chopped small
1 medium carrot, sliced into small matchsticks
1 medium sweet apple, seeded and peeled, and grated
1 tablespoon black or white toasted sesame seeds


Place the first 7 ingredients into a bowl, mix with a whisk until smooth.  Add remaining ingredients, and mix until combined well.  Store in an air tight container or jar in the refrigerator.   Use as a dip or a dollop on noodles and veggies.  Really good in a Buddha bowl or Korean bibimbap.
Remember this is just a dipping sauce/condiment.  
The longer it sits, the better it gets.  Will last a couple weeks in the fridge.


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