Korean Ssamjang Recipe
Cook Time: 1 minutes
Spiciness Level: 2/7
- 4 Tbsp Korean soybean paste
- 2 Tbsp Seasme Oil
- 2 Tbsp Pistachios (coarsely chopped)
- 3 tsp Korean chili paste (gochujang)
- 1 tsp Minced garlic
- 1 tsp Minced onion
- 1.5 - 2 tsp Roasted seasme seeds
- 1 - 1.5 tsp Maple syrup (real)
- Get your ingredients prepped.
- Mix 'em all up.
- Enjoy with anything!
- Store for use later (if you actually have any left)
This is hands down one of our favorite sauces, borrowed from My Korean Kitchen & slightly altered. We’re a lazy measurers so we like nice even numbers for our measurements that we can throw together fast. And because this sauce is so dang delicious, we double it up and slather it on whatever we’re eating.
First time we had any kind ssamjang was at our local Korean BBQ joint, Gogi in Columbus, OH – which is absolutely amazing, don’t skip it if you’re ever in town. So after figuring out what the delicious sauce on the table was, we wanted to see if we could find a close re-creation online. After finding the one from My Korean Kitchen, we have to say, this recipe is even better than the restaurant version. The sesame seeds, pistachios, garlic, and onion add some great texture / crunch when made fresh, and because you’re making it at home, you can add as little or as much chili paste as you want to up the spiciness factor.
We pair it with some thinly sliced beef normally, but Asian groceries will also usually have a variety of thinly sliced meats you can use, like pork belly. For a fun, at-home Korean BBQ experience, instead of getting a whole grill, you can get one of these nifty Korean BBQ pans – they have a little side hole to collect grease in if you’re frying up anything fatty without having to constantly clean it out. We even use it to fry bacon in!
When cooking your meat, just season lightly with pink Himalayan salt and fresh ground pepper. No need to get fancy, the sauce is flavorful enough. The thin slices cook super fast – cook and enjoy with your sauce.