Ssamjang (쌈장) – Wrap Sauce

Ssamjang (쌈장) - Wrap Sauce
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Much like saeujeot, ssamjang is equally important in bringing bo ssam (보쌈 – simmered pork belly, or other cuts of pork, wrapped with lettuce) and jokbal (족발 – braised pork trotters) together. I call it the happy trinity: shrimp sauce, wrap sauce, and lettuce wraps! Each of these components bring you that much closer to having a delicious dinner with your protein of choice!

Recipe for Ssamjang (쌈장) - Wrap Sauce

  • For 2 People
  • Preparation:


  • 60g (2T) Fermented Soybean Paste, Doenjang
  • 20g (1T) Hot Pepper Paste, Gochujang
  • 5-10g (1-2t) hot Water
  • 5g (1t) Sesame Oil
  • 15g (1) Scallion, minced
  • 6g (2) Garlic Cloves, minced
  • Dash of Sesame Seeds


  • Scoop out both pastes into a small bowl. Add the hot water and slowly stir the pastes together.
  • Throw in the sesame oil, scallion, garlic, and sesame seeds. Give the wrap sauce a good stir.
  • Serve in small dishes and enjoy with your lettuce wraps and protein of your choice!

*Bunny Wisdom*

  • You can find both pastes in Asian supermarkets. They also sell ssamjang already mixed in a tub, though I have to say that I like to make my own! 🙂
  • The hot water helps to thin the paste. The end product should allow you to scoop a little bit of the sauce with a pair of chopsticks, and not have the sauce slide off the end. Start out with 1t of hot water, and add more as needed.

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**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**

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