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  3. Ssamjang

Ssamjang

The thick, savoury-spicy Korean dipping paste that goes into every lettuce wrap, fermented soybean paste and gochujang loosened with sesame oil and sharpened with raw garlic and spring onion. No cooking, just stirring, and it tastes better after a short rest.

SidesUnder 400 kcalUnder 20g carbsUnder 30 min
10 minEasy139 kcalper serving
Ssamjang

Instructions

  1. Spoon 2 tbsp of doenjang and 1 tbsp of gochujang into a small bowl. Work them together with the back of a spoon for about 30 seconds, pressing out any lumps of soybean, until the colour is an even reddish brown.
  2. Mince 1 garlic clove to a near paste on the board, coarse garlic will bite unpleasantly, and finely chop 1 spring onion (white and green), 1 tbsp of onion and 1 tsp of green chilli. Everything should be no larger than a sesame seed so the paste stays scoopable.
  3. Scrape the garlic, spring onion, onion and chilli into the bowl and fold them through the paste until evenly distributed.

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Per serving

139kcal
4gprotein
18gcarbs
7gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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