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Scott Phillips

Yield: Yields 2/3 cup

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

Nutritional Information

  • Nutritional Sample Size (per 1 Tbs.)
  • Calories (kcal) : 25
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 220
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (13 reviews)

  • paintmonger | 06/14/2020

    Amazing with Korean bbq!

  • User avater
    ElviraTScott | 05/10/2019

    This chutney is so yummy!

  • User avater
    ElviraTScott | 05/10/2019

    This recipe is really tasty!

  • User avater
    KristieWWade | 05/09/2019

    I really like your recipe. I will also try to cook this!

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