A thick, savory Korean ssamjang with fermented doenjang depth, gochujang warmth, and toasted sesame richness, made to cling to lettuce wraps, grilled meat, and rice bowls. π―
Hook β¨
Stir it once and your kitchen instantly feels like Korean barbecue night. π₯
Ingredients
Servings: 4
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π₯£ 60 g doenjang, Korean soybean paste (ΒΌ cup / 2.1 oz)
πΆοΈ 35 g gochujang (2 tbsp / 1.2 oz)
π― 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz)
π§ 15β30 ml warm water to loosen (1β2 tbsp / Β½β1 fl oz)
Preparation
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Total Time
β±οΈ Prep: 5 min
π₯ Cook/Bake: 2 min
ποΈ Rest: 10 min
β° Total: 17 min
Nutritional Value
π₯ Calories: ~75 kcal
πͺ Protein: ~2 g
πΎ Carbohydrates: ~7 g
π§ Fat: ~4 g
π₯ Fiber: ~1 g
π₯ 75 kcalπͺ 2 g proteinπ 7 g carbsπ§ 4 g fatπΎ 1 g fiber
Macro Split (kcal)
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Macro grams
Advice
Keep it thick so it clings to wraps, add water only a teaspoon at a time. π₯
Why it works π‘
Doenjang provides deep fermented umami, gochujang adds sweet heat, and sesame oil carries aroma so the sauce tastes complex without cooking. π‘
Twist πΆοΈ
Blend in 20 g toasted walnuts (ΒΌ cup / 0.7 oz) for a richer dip, or add 15 ml lime juice (1 tbsp / Β½ fl oz) for a brighter version. πΆοΈ
Status
Sticky, smoky ssamjang that makes every wrap and bowl taste like Korean barbecue at home π―β¨ #grannyzen #Sauces #smoky_ssamjang_dipping_sauce #korean_cuisine
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