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Ssam Jang: The Secret Sauce of Korean Grilling

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ssam jang on Korean grilled pork belly

In Korean cooking, ssam are wraps and jang is sauce. There’s all kinds of jang like gochujang and doenjang. Ssam jang is the sauce used with grilled meat wraps and usually includes doenjang (Korean miso), gochujang (Korean chile paste), green onions, garlic, and sesame oil. Grill some pieces of beef, pork, or chicken, wrap in a lettuce leaf with kimchi or other pickles, then top it off with ssam jang. Try it with this recipe for Grilled Pork Belly. Roll up and enjoy!

Ssam Jang Recipe


ssam jang on Korean grilled pork belly
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.92 from 12 votes
Try this spicy-sweet Korean sauce on almost any grilled meat. The recipe comes together pretty quickly

Course:
Appetizer
,
Main Course
Cuisine:
Asian
,
Korean
difficulty scale

Makes:

Servings: 0.5 cup

Takes:

Prep Time: 5 minutes

Ingredients

  • 1โ„4 cup doenjang (Korean fermented soybean paste)
  • 1 to 2 teaspoons gochujang (Korean red chile paste)
  • 1 clove garlic, minced
  • 1 green onion, white and pale green parts, chopped
  • 2 teaspoons honey
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sesame seeds, toasted
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep.ย In a small bowl, combine all of the ingredients and mix well. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Williams-Sonoma Grill School cover

This recipe is adapted with permission from Williams-Sonoma Grill School by Andrew Schloss and David Joachim. This book features more than 100 easy recipes and 30 essential lessons for cooking on fire. 

Related articles

Published On: 12/30/2019 Last Modified: 6/21/2024

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  • Dave Joachim, AmazingRibs.com Contributing Author - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. Heโ€™s a perfect match for a website dedicated to the โ€œScience of Barbecue and Grilling.โ€

 

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