Ssamjang (Korean Barbecue Paste)

  • Serves

    makes 3/4 cup

  • Cook

    5 minutes


By Hooni Kim

Published on November 22, 2016

While this thick, spicy-sweet paste—a combination of doenjang and gochujang—is primarily used to glaze barbecued meats or as a condiment for lettuce wraps, it can also be a dip for cold vegetables like carrots, cucumber, or Korean peppers. The inclusion of walnuts is chef Hooni Kim's personal touch, which adds earthiness and gives the sauce more texture.


  • 5 tbsp. doenjang (Korean fermented soybean paste)
  • 3 1⁄2 tbsp. gochujang (Korean red chile paste)
  • 2 tbsp. coarsely chopped walnuts
  • 1 1⁄2 tbsp. rice syrup or corn syrup
  • 1 tbsp. minced white onion
  • 1 tbsp. sesame seeds
  • 1 tbsp. sesame oil
  • 1 tbsp. sliced scallion
  • 2 garlic cloves, minced


Step 1

In a medium bowl, add all the ingredients; whisk until well combined. Use the sauce immediately or refrigerate in an airtight container for up to 1 month.

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