Susan says
Ssamjang is the sauce used for Korean wraps. It’s pungent, and a little goes a long way.
Ingredients
80g (2⅔ oz)
doenjang (Korean soybean paste)
20g (¾oz)
gochujang (Korean chilli paste)
15g (½oz)
corn syrup
¼
medium-sized onion
1
spring onion
toasted sesame seeds
Directions
Put the doenjang, gochujang, corn syrup and sesame oil into a small pan and place it over a low flame. Stir it well, then heat until it starts to bubble around the edges. Turn off the flame.
1/4
Dice the onion and cut the spring onion into thin rings.
2/4
Stir the onions into the doenjang and gochujang mixture. The mixture should be soft and spoonable – if it’s too thick, stir in a little boiling water until it’s the right consistency.
3/4
Spoon the mixture into a serving bowl, then sprinkle with spring onion and sesame seeds. Serve as a dipping sauce for Korean barbecue
4/4
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