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Ssam Sauce

Use this ssam sauce when making chef David Chang's Bo Ssam.

  • yield: Makes 1 cup

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Ingredients

  • 1 tablespoon ssamjang (soybean and chile-pepper paste)
  • 1 1/2 teaspoons kochujang (Korean chile-pepper paste)
  • 1/4 cup sherry-wine vinegar
  • 1/4 cup grapeseed oil

Directions

  1. Step 1

    Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

Source
The Martha Stewart Show, January Winter 2009

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