Ssamjang is a Korean fermented dipping sauce made by combining doenjang, a fermented soybean paste, with gochujang, a fermented chili paste, along with ingredients such as garlic, sesame oil and chopped onion. Its name combines ssam, referring to leaf-wrapped dishes, and jang, meaning sauce or paste, reflecting its primary use as a condiment eaten with lettuce or perilla leaf wraps alongside grilled meat in Korean barbecue. It is a standard accompaniment at Korean barbecue restaurants.
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Sources
1. Ssamjang (Wikipedia)
https://en.wikipedia.org/wiki/Ssamjang (allergen)Quote, https://en.wikipedia.org/wiki/Ssamjang (allergen)
The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.
2. Ssamjang (Wikidata)
P495 (country of origin): KoreaQuote, P495 (country of origin): Korea
Korea
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