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Ssam Sauce

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    Use this ssam sauce when making chef David Chang's Bo Ssam.
    The Martha Stewart Show, January Winter 2009
    • 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. Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

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