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Title: Ssamjang  
Author: World Heritage Encyclopedia
Language: English
Subject: Hoe (dish), Ssam, Korean barbecue, Korean Chinese cuisine, Korean cuisine
Collection: Fermented Foods, Korean Condiments
Publisher: World Heritage Encyclopedia


A container of commercially produced ssamjang
Korean name
Hangul 쌈장
Hanja 쌈醬
Revised Romanization ssamjang
McCune–Reischauer ssamchang

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.[1][2][3][4]


  • Use 1
  • Etymology 2
  • Variations 3
  • See also 4
  • References 5


Ssamjang is usually eaten with a ssam of grilled meat. One typically puts a leaf of lettuce or perilla on an open hand, places the main components of the meal (grilled meat such as galbi or samgyeopsal, kimchi and other banchan, rice if desired) in bite-size pieces in the center, tops it off with ssamjang, wraps the leaf around the entire contents, and then eats the wrapped ssam.


Ssam means "wrapped" and jang means "paste" or "thick sauce." Together as ssamjang they mean "wrapping sauce."


Besides the standard way of making ssamjang, other ingredients can be added to make special versions.[5] There are also commercially prepacked ssamjang available on the market.[6]

  • Nut ssamjang (견과류 쌈장): ground walnuts, pumpkin seeds, sunflower seeds, and other nuts are added
  • Jjukumi ssamjang (쭈꾸미 쌈장): diced short-arm octopus is stir-fried with diced red peppers and onions, and mixed together with ssamjang
  • Tofu ssamjang (두부 쌈장): crushed tofu is added
  • Flying fish roe ssamjang (날치알 쌈장) : flying fish roe is added
  • Namul ssamjang (나물 쌈장): various beans are diced and added

See also


  1. ^ (Korean) Ssamjang at Doosan Encyclopedia
  2. ^ Ssamjang recipe
  3. ^ Ssamjang recipe
  4. ^ Ssamjang recipe
  5. ^ (Korean) Mom's ssamjang, Segye Ilbo, 2010-04-15.Retrieved 2010-06-25.
  6. ^ (Korean) Comparison of ssamjang, Sports Seoul, 2009-03-19. Retrieved 2010-06-25.
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