Spicy dipping sauce (ssamjang)

The use of doenjang (fermented soybean paste) means the sauce packs an umami punch that can really elevate meaty flavours to new heights.

Credit: Billy Law

• makes

  125

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 60 g (2 oz/¼ cup) Korean fermented soybean paste (doenjang) (see Note)
• 2 tbsp Korean chilli paste (gochujang) (see Note)
• 1 garlic clove, crushed
• 1 tsp caster (superfine) sugar
• 2 tsp sesame oil
• 2 tsp toasted sesame seeds

Instructions

1. Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
2. Store in an airtight container in the refrigerator for up to 2 weeks.

Note

• Both doenjang and gochujang are available from Asian grocers.

Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.