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.

Korean Doenjang

Sampling doenjang in the company’s jangwon or “garden of sauces.”


  • 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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