Ssamjang is a thick, savoury Korean dipping sauce made from doenjang and gochujang, used for wrapping grilled meat in lettuce leaves. The name comes from ssam, meaning wrapped, since it is served alongside grilled meat and lettuce for wrapping at the table.
The best ssamjang to buy in the UK
How it differs from gochujang and doenjang
| Type | Flavour | Best for |
|---|---|---|
| Ssamjang | Blended, mildly spicy | Wrapping grilled meat in lettuce |
| Gochujang | Hot and sweet | Stews, marinades, tteokbokki sauce |
| Plain doenjang | Purely savoury, no heat | Stews and soups |
Which jar to buy in the UK
CJ Beksul and Chung Jung One are the jars most easily found through Korean grocers and online here.
- Check whether sesame oil is already blended in. Some jars include it for a rounder, nuttier finish, others expect you to add your own, so it is worth knowing before you season a dish further.
- Sugar content varies between brands, which changes how sweet the finished sauce tastes.
- Jar size. Ssamjang keeps in the fridge for months, so a larger jar makes sense if you eat Korean barbecue style meals often.
- Squeeze tube or screw-top tub. The tube is easier at the table, the tub is easier to scrape out.
What is ssamjang?
How to use it
- Spread thinly on lettuce leaves before wrapping grilled meat, as with Korean barbecue.
- Served as a dip for raw vegetables such as cucumber and perilla leaves.
- Stirred through rice for a quick savoury side.
Ssamjang vs gochujang alone
Using plain gochujang instead of ssamjang gives a hotter, sweeter, one-note result, since ssamjang’s base of doenjang brings a savoury, fermented depth that gochujang alone does not have. The two condiments serve different purposes, gochujang is closer to a chilli condiment, while ssamjang is built specifically as a wrap sauce, balanced to complement grilled meat rather than dominate it.
Making your own ssamjang
Mix roughly two parts doenjang to one part gochujang, then add a little sesame oil, minced garlic, chopped spring onion and a pinch of sugar to taste. Toasted sesame seeds stirred through at the end add texture as well as flavour, matching what a shop-bought jar typically includes.
How long does it keep?
An opened jar of ssamjang keeps in the fridge for several months thanks to the fermented base of doenjang and gochujang, a homemade batch keeps just as well if stored the same way.
Where to buy ssamjang in the UK
Ssamjang is a specialist item, best found through a Korean grocer or online rather than a mainstream UK supermarket.
Which aisle is ssamjang in?
Mainstream UK supermarkets do not generally stock ssamjang, so it is not found in a standard aisle. Korean grocers keep it near doenjang and gochujang.
Asian supermarkets
A Korean grocer is the most reliable source, and usually the only place to compare more than one brand.
Buying it online
Online is a good option if there is no Korean grocer nearby, and a tub keeps well once opened.
Tubs vs jars
Ssamjang is sold in both squeezable tubs and screw-top jars, tubs are more convenient for portioning at the table, while jars are easier to scrape the last of it out of, a minor but real difference for regular users.
How to store ssamjang
Keep it refrigerated once opened, where it keeps for a few months.
Frequently asked questions
Can I make ssamjang myself?
Yes, mixing doenjang and gochujang with a little sesame oil, garlic and sugar gets close to a shop-bought jar.
Is ssamjang spicy?
Mildly, since it is mostly doenjang with a smaller amount of gochujang stirred through for heat and colour.
Can I use ssamjang as a marinade?
It works thinned slightly with a little oil, though it is more commonly served as a finished dipping sauce.
What is ssamjang used for?
Mainly as a dipping sauce for grilled meat wrapped in lettuce, Korean barbecue-style.
