Ssamjang Sauce


Ssamjang is a is a mixed paste of kochujang (red chili pepper paste), dwenjang (fermented soybean paste) and other seasonings. It is often used in leaf wrapped foods.


Other names: Ssam Jang
Translations: Ssamjang padažu, Ssamjang Sos, Ssamjang Umak, Sốt Ssamjang, Ssamjang Saus, Ssamjang सॉस, Ssamjang соусом, Ssamjang Σάλτσα, Ssamjang الصلصة, Ssamjang 소스, Ssamjang omáčkou, Saus Ssamjang, Ssamjang sarsa, Ssamjang酱, Ssamjang Salsa, Ssamjang Omake, Ssamjang omáčkou, Ssamjang Salsa, Ssamjang רוטב, Ssamjang Sås, Ссамјанг сос, Ssamjangソース, Sauce Ssamjang, Ssamjang Saus, Ssamjang Salsa, Ssamjang соусом, Ssamjang Kastike, Ssamjang сос

Physical Description

Spicy red sauce that ranges from a thin almost liquid paste to a thick almost solid paste.

Colors: Red

Tasting Notes

Flavors: Spicy
Mouthfeel: Saucy
Food complements: Korean food, Lettuce wraps, Beef
Wine complements: Soju, Pomegranate wine
Beverage complements: Korean beer
Substitutes: A red chili sauce

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: In glass bottle before the expiration date.
Buying: Ssamgjang can be homemade or purchased at Korean supermarkets in readily available jars.
Procuring: Made from soybean paste, red peppers and other ingredients.

Preparation and Use

It is frequently used as a condiment for wrapping a cooked meat and cooked rice within vegetable leaves such as lettuces, cabbages and sesame leaves. It is also widely used as a dip for fresh pepper, cucumber and carrot, and it can be applied as a salad dressing.

Take one lettuce leaf and place in the palm of one hand, add a small spoonful of rice, a piece meat from the meat dish, slice of pepper and garlic, a piece of kimchi, and a dab of the Ssam jang. Close the leaf into a ball and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.

May also be used as a dip for steamed or grilled firm vegetables like asparagus, carrot, bok choy, celery, etc.

Conserving and Storing

In the refrigerator in a tightly sealed container.



History: The name derives from the words jang (meaning “paste” or “thick sauce”) and ssam (meaning “food wrapped in a leaf”), hence “sauce for food wrapped in a leaf.”

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