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
1. In a bowl combine all the ingredients adjusting the amount of chile paste to taste. (If the paste seems 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) | GOCHUJANG (red chile paste) |
from Julia Moskin, The New York Times