This home-made Ssämjang keeps in the fridge for about a week, covered with cling film or in a tupperware, and is great with any grilled meat or poultry or used in a Korean wrap with crispy iceburg lettuce.


Prep time
10 mins


  • 50 grams doenjang (Korean soybean paste)
  • 1 tbsp gochujang (Korean spicy paste
  • 3 tbsp chopped white onion
  • 3 tbsp chopped spring onion
  • 1 tbsp sesame oil
  • 2 tsp Haughton Honey
  • 2 tsp sesame seeds
  • 1 garlic clove, minced
  • Water to thin, if necessary
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Stir to combine everything well in a small bowl.
  2. Add a dab of ssamjang with lettuce, grilled meat and/or steamed multi-grained rice.
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