SSAMJANG If you’ve ever had Korean barbecue, chances are you’ve come across ssamjang (meaning ‘sauce for wraps’), which is kept in Korean kitchens much as barbecue sauce is in American homes. Every household has its own recipe, and it appears alongside raw vegetables (similar to crudités), grilled meats or, at times, simply an egg and a bowl of rice. It is essentially a blend of gochujang and doenjang, with an addictive flavor combination of sweet, spicy and salty elements. We have tried making our own ssamjang using Master Ki's gochujang and doenjang but have not nearly managed to replicate her perfect flavor balance.
● 230g pouch ● Made in Damyang, South Korea ● Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Doenjang [soybeans, salt], gochujang [red pepper powder, fermented soybean powder, glutinous rice, roasted bamboo salt, soy sauce, malt], grain syrup [rice, malt], sesame oil ● Keep refrigerated
Doenjang (Fermented soybean paste) Master Ki creates her famous doenjang by using 100% Korean grown, non-GMO soybeans and roasted bamboo salt.
Gochujang (Fermented red pepper paste) A delicious combination of spicy, sweet, and funky, Master Ki's gochujang does not have any added sugar (as conventional varieties often do). Aged for at least 6 months (with some ingredients even longer) and using only locally-grown natural ingredients, this gochujang is uniquely authentic.