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Yields 2/3 cup

  • Make the menu:
    Korean Barbecue at Home
  • by from Fine Cooking
    Issue 123

This deeply flavored, spicy Korean sauce gets its name from ssam, meaning “wrapped,” and jang, meaning “sauce.” It’s often served with grilled dishes, including kalbi (barbecued short ribs) and dak gogi (barbecued chicken), which are eaten wrapped in lettuce with rice and this sauce. Once you start eating it, it’s hard to stop.

  • 1/2 cup thinly sliced scallions, both white and green parts (about 4 medium)
  • 3 Tbs. dwenjang (fermented soy bean paste) or red miso
  • 2-1/2 Tbs. gochujang (red chile paste)
  • 2 Tbs. mirin
  • 2 tsp. roasted sesame seeds
  • 1 tsp. Asian sesame oil

In a small bowl, whisk together all of the sauce ingredients.

Make Ahead Tips

You can make the sauce up to 2 days ahead. Cover and refrigerate; bring to room temperature before serving.

nutrition information (per serving):
Size : (per 1 Tbs.), Calories (kcal): 25, Fat (kcal): 1, Fat Calories (g): 10, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 0, Sodium (g): 220, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

The was delicious. I will try it with other meats besides BBQ chicken

Spicy and just a little funky, this "special sauce" has become a house favorite, even when we don't do Korean BBQ. Tonight it livened up some grilled flank steak-- tomorrow, perhaps steak sandwiches. Just use it sparingly, it's potent stuff!

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