New This Month

Ssam Sauce


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

  • Yield: Makes 1 cup

Source: The Martha Stewart Show, January Winter 2009


  • 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


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

Reviews Add a comment