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.
Facts
Origin Region Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
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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