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Korean

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

Method

  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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