• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Ssamjang (Sauce for Korean Lettuce Wraps)

    Published 07/07/2020. Updated 04/09/2021

    Jump to Recipe

    Ssamjang is a Korean sauce for lettuce wraps. Learn how to make a basic ssam sauce and a variation made with canned tuna.

    DSC2055 e1644454753633 - Ssamjang (Sauce for Korean Lettuce Wraps)

    What is ssamjang?

    Ssamjang (쌈장) is best known as a dipping sauce that accompanies lettuce wraps for Korean BBQ. In food terms, ssam (쌈) means wraps or wrapped food, and jang (장) is a collective term for Korean fermented condiments, such as doenjang, gochujang and ganjang.

    Technically, ssamjang is any sauce that’s used for ssam. While there are many different types, it’s typically made with doenjang and/or gochujang as well as some other ingredients. The mixture is primarily used at the table as a sauce for vegetable wraps or as a dipping sauce for fresh vegetables such as cucumbers, carrots, and chili peppers.

    DSC1817 e1644455066560 - Ssamjang (Sauce for Korean Lettuce Wraps)

    What is ssam?

    As mentioned above, ssam refers to wraps or wrapped food. It’s a huge part of Korean food culture. We eat ssam all the time with or without BBQ meat. Historically, Koreans associated wrapped food with good fortune, and there are many different types of wrapped food. This type of sauce is typically used for vegetable wraps, which encompass all kinds of fresh and steamed/blanched vegetables.

    Although lettuce varieties (sangchu, 상추) are most common, there an infinite number of vegetables Koreans use for ssam, sometimes depending on the regions. Perilla leaves, bean leaves, zucchini leaves, cabbages, and fresh sea vegetables (such as miyeok or dashima) are some of the common ones.

    Growing up, steamed zucchini leaves (hobaknnip, 호박잎) were my summer favorite. My mother used to throw some in to the pot she was cooking rice in with the last couple of minutes remaining. My family also loves steamed/blanched green cabbages as wraps.

    DSC1942 e1644455142693 - Ssamjang (Sauce for Korean Lettuce Wraps)

    Often, we simply enjoy ssam with a spoonful of rice in it with a dollop of ssamjang. However, there’s no limit to what goes into a wrap. In addition to all the meat options, ssam is also delicious with braised fish, grilled fish, raw fish, canned fish, tofu, and so on.

    Usually each person makes his/her own wraps at the table. You can also serve pre-wrapped ssambap by making ssam rolls with some rice and ssamjang in them.

    DSC1956 - Ssamjang (Sauce for Korean Lettuce Wraps)

    Types of ssamjang

    You can purchase pre-made ssamjang at Korean markets, usually stocked side by side with doenjang and gochujang. However, I’d recommend you spend your money on doenjang and guchujang, with which you can easily make fresh ssamjang any time and make many other Korean dishes.

    As with most Korean dishes, there are probably as many ssamjang recipes as the number of Korean cooks. However, there are largely two types. The first type is made simply by mixing the ingredients, while the other type involves cooking the ingredients together.

    DSC1831 01 e1644455221213 - Ssamjang (Sauce for Korean Lettuce Wraps)

    How to make ssamjang

    The most basic ssamjang is doenjang or gochujang itself. Commonly, ssamjang is a mixture of doenjang and gochujang. The ratio of the two is totally a matter of preference, but it’s usually more doenjang than gochujang. For a good balance of umami and heat, I generally use the ratio of 2:1.

    What’s added to the mixture is wide open to the cooks as well.

    For a quick version, I simply add sesame oil, sesame seeds, and some minced garlic, and mix with a bit of water or rice wine (or mirin) to thin it. Sometimes, I use a soft drink instead, if available.

    If you want to go one step further, add finely chopped scallions, onion and/or chilli peppers. A little bit of sugar, oligodang, or honey is also nice to balance out the saltiness of doenjang and gochujang.

    Sometimes, I also mix in finely chopped nuts, such as almonds, walnuts, peanuts, and/or pine nuts. The addition of nuts gives ssamjang a nice nutty flavor while adding a crunchy texture.

    DSC1862 - Ssamjang (Sauce for Korean Lettuce Wraps)

    How to make cooked ssamjang

    Cooked ssamjang is also very popular in Korea. It’s a great way to put in protein and/or other vegetables to make the sauce more substantial and delicious. Plus, the resulting sauce tastes less salty, so you can use more for each wrap or dip.

    To make it, you basically cook aromatic vegetables such as garlic, onion, and scallions as well as your choice of protein and/or other vegetables such as mushrooms, zucchini, etc. Then, stir in doenjang and gochujang. Canned tuna (chamchi 참치) and ground meat are popular protein choices. For vegan options, try tofu and/or mushrooms.

    I’m showing both no-cook and cooked ssamjang recipes here and how you can vary each type.

    DSC1831 01 - Ssamjang (Sauce for Korean Lettuce Wraps)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC1848 350x350 - Ssamjang (Sauce for Korean Lettuce Wraps)

    Ssamjang (Sauce for Korean Lettuce Wraps)

    4.24 from 25 votes
    sauce, Side Dish
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Print Recipe

    Ingredients

    For basic ssamjang (no-cook)

    • 2 tablespoons doenjang 된장 (Korean fermented soy bean paste)
    • 1 tablespoon gochujang 고추장 (Korean red chili pepper paste)
    • 1 teaspoon minced garlic
    • 1/2 tablespoon sugar (or honey or oligodang) or to taste
    • 2 teaspoons sesame oil
    • 1 teaspoon sesame seeds
    • 1 tablespoon water or rice wine to thin the sauce or use more for a desired thickness

    Optional ingredients for no-cook ssamjang (use any or all of the listed ingredients)

    • 1 tablespoon finely chopped onion
    • 1 tablespoon finely chopped scallion
    • 1/2 tablespoon finely chopped green chili pepper
    • 1/2 tablespoon finely chopped red chili pepper
    • 2 tablespoons chopped nuts (almonds, walnuts, peanuts, etc.)

    For Tuna Ssamjang

    • 1 can tuna (about 5 ounces) See note for other options
    • 2 tablespoons finely chopped onion
    • 2 tablespoons finely chopped scallion
    • 2 teaspoons minced garlic
    • 2 tablespoons doenjang 된장 (Korean fermented soy bean paste)
    • 1 tablespoon gochujang 고추장 (Korean red chili pepper paste)
    • 1 tablespoon sugar (or honey or oligodang)
    • 1 tablespoon sesame oil
    • 2 teaspoons sesame seeds
    • 1 tablespoon cooking oil

    Instructions

    For basic ssamjang

    • Combine all the ingredients and mix well until everything is well incorporated.
      DSC1857 640x427 - Ssamjang (Sauce for Korean Lettuce Wraps)
    • If using optional ingredients, prepare the ingredients, combine and mix everything well.
      DSC1861 640x427 - Ssamjang (Sauce for Korean Lettuce Wraps)

    For tuna ssamjang

    • Preheat a small pan with a tablespoon of oil. Add the onion, scallion and garlic and stir fry until the onion is cooked.
      DSC1790 640x427 - Ssamjang (Sauce for Korean Lettuce Wraps)
    • Add the tuna, doenjang, gochujang and the remaining ingredients. Stir well for a few minutes until everything is well incorporated. You can stir in some water or rice wine (or mirin) if the sauce seems dry (2 to 3 tablespoons).
      DSC1798 640x427 - Ssamjang (Sauce for Korean Lettuce Wraps)

    Notes

    You can add other canned fish. Also, substitute tuna with ground meat or crushed tofu. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC9443 2 150x150 - Ssamjang (Sauce for Korean Lettuce Wraps)Bibim Guksu (Spicy Cold Noodles)
    • DSC 1851 e1497234578736 150x150 - Ssamjang (Sauce for Korean Lettuce Wraps)All-purpose Korean Marinade
    • DSC 0977 e1439954177818 150x150 - Ssamjang (Sauce for Korean Lettuce Wraps)Korean Temple Food and Hobak Mandu
    • DSC6960 150x150 - Ssamjang (Sauce for Korean Lettuce Wraps)Gungjung Tteokbokki (Royal Court Rice Cake)
    « Jajangmyeon (Noodles in Black Bean Sauce)
    Bingsu (Shaved ice with Sweet Red Beans) »
    2030 shares
    • Share
    • Tweet
    • Email

    Reader Interactions

    Comments

    1. Lulu says

      February 09, 2022 at 5:53 pm

      5 stars
      I don’t comment on blogs very often but just have to say how much I love this recipe. We’ve had lettuce wraps 5 times since I’ve found this recipe and tonight we had the tuba ssamjang and it was awesome as well. Thank you!

      Reply
      • Hyosun says

        February 09, 2022 at 7:48 pm

        oh wow awesome!! So happy to hear you’re making ssamjang at home and enjoying.

        Reply
    2. Marcel says

      May 02, 2021 at 8:49 am

      I have a question…can I use ssamjang as a marinade for klanken ribs…

      Thx…

      Reply
    3. Paul says

      December 02, 2020 at 7:07 am

      5 stars
      Cheers, very helpful in a pinch when I realised I only had gochujang and some sweet yellow bean paste.

      Reply
    4. Chan Chelsie says

      September 22, 2020 at 7:00 am

      Hello – what brands of gochujang and doenjang do you recommend for this recipe? Thank you.

      Reply
    5. Niv says

      July 17, 2020 at 12:47 am

      Awesome recipe. Can the no-cooked sauce be kept in the fridge. If so, how long?

      Reply
      • Hyosun says

        July 18, 2020 at 1:09 pm

        Thank you! Yes definitely! It will last for weeks. If you want to keep it long, leave out sesame oil and simply add some when serving.

        Reply
    6. Niv says

      July 17, 2020 at 12:47 am

      Awesone recipe. Can the no-cooked sauce be kept in the fridge. If so, how long?

      Reply
    7. Esther says

      July 12, 2020 at 11:20 am

      Can I use Japanese miso instead?

      Reply
      • Hyosun says

        July 12, 2020 at 8:56 pm

        Yes you can.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • DSC 06281 e1422146518897 500x500 - Ssamjang (Sauce for Korean Lettuce Wraps)
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023 · All rights reserved · Korean Bapsang