ssamjang korean barbecue paste
Jason Lang

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.

Sampling doenjang in the company’s jangwon or “garden of sauces.”
Ssamjang (Korean Barbecue Paste) Ssamjang (Korean Barbecue Paste)
A simple paste of gochujang and doenjang, best used as a barbecue glaze or condiment for vegetables.
Yield: makes 3/4 cup
Time: 5 minutes


  • 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


  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.