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Korean-style Spicy Miso Condiment

Ssamjang

Great condiment for BBQ meat, etc.

Yeild

About 1/4 cup (60 ml)

Ingredients

  • 1 tablespoon gochujang (Korean fermented hot chili paste)
  • 1 tablespoons miso
  • 1/2 teaspoon raw brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 1/2 teaspoons rice vinegar or lemon juice
  • 2 teaspoons minced scallion
  • 1 teaspoon toasted white sesame seeds
  • 1 teaspoon gochugaru (Korean chili flakes; optional)
  • 1 small clove garlic, finely grated (optional)

Procedure

  1. Whisk together all the ingredients in a bowl.
  2. Serve as a condiment for grilled meat or vegetable sticks.
  • Ssamjang can be kept refrigerated for 2-3 days.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
OtherĀ conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml