SSAMJANG (Korean spicy-sweet barbecue sauce, about 1/3 cup)

¼ cup fermented soy bean paste (doenjang)

1 to 2 teaspoons Korean red chile paste (gochujang)

1 garlic clove, minced

1 scallion, chopped

1 teaspoon sugar or honey

2 teaspoons roasted sesame oil

1 teaspoon sesame seeds, toasted

 

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1. In a bowl combine all the ingredients adjusting the amount of chile paste to taste. (If the paste seems too dry, add a tablespoon or two of water to loosen it.) Use immediately or cover and refrigerate for up to 1 week.

 

DOENJANG (fermented soy bean paste), and GOCHUJANG (red chile paste)

 

from Julia Moskin, The New York Times