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| Type | Condiment |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Gochujang, doenjang |
| Korean name | |
| Hangul | 쌈장 |
|---|---|
| Hanja | 쌈醬 |
| Revised Romanization | ssamjang |
| McCune–Reischauer | ssamjang |
| IPA | [s͈am.dʑaŋ] |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.[1][2][3][4]
Ssam means "wrapped" and jang means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce".
Besides the standard way of making ssamjang, other ingredients can be added to make special versions.[5] There are also commercially prepacked ssamjang available on the market.[6]
