Vegan Ssamjang
This vibrant homemade vegan ssamjang is a cornerstone of Korean cuisine, offering a delightful balance of savory, spicy, and subtly sweet notes. Crafted from fermented soybean paste and chili paste, it's the perfect accompaniment for fresh lettuce wraps, grilled vegetables, or as a versatile condiment to elevate any meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 0.5 cupgochujang
- 0.25 cupdoenjang
- 2 clovegarlic, finely minced
- 2 tbsponion, finely chopped
- 1 tbspsesame oil
- 1 tbsptoasted sesame seed
- 1 tbspmaple syrup
- 1 tbspwater(optional)
- 1 pcsfresh green chili, finely chopped(optional)
Equipment
Mixing bowl · Spoon · Chef's knife · Cutting board · Airtight container
The method
Step by step
- 1
Finely mince the garlic cloves and chop the onion into very small pieces.
About 3 min
Cook’s note: For the best texture and flavor distribution, ensure the garlic and onion are minced as finely as possible, almost to a paste.
- 2
In a medium mixing bowl, combine the gochujang, doenjang, minced garlic, chopped onion, sesame oil, toasted sesame seeds, and maple syrup.
About 2 min
- 3
Stir all the ingredients thoroughly with a spoon, mixing until they are well combined and the mixture appears smooth and uniform.
About 3 min
Cook’s note: Continue mixing until no large lumps of the gochujang or doenjang remain, ensuring a consistent texture throughout the ssamjang.
- 4
Assess the consistency of the ssamjang; if it appears too thick for your preference, gradually add the water, one teaspoon at a time, stirring well after each addition until the desired spreadable consistency is achieved.
About 1 min
Cook’s note: The optimal amount of water can vary based on the brand and thickness of your gochujang and doenjang. Start with a small amount and add more as needed.
- 5
If using, finely chop the fresh green chili and stir it into the ssamjang for an additional layer of fresh heat.
About 1 min
Cook’s note: Remove the seeds and membranes from the chili for a milder spice level, or leave them in for a more intense kick.
- 6
Cover the bowl tightly with plastic wrap or transfer the ssamjang to an airtight container, then refrigerate for at least 30 minutes to allow the flavors to fully meld and deepen.
About 30 min
Cook’s note: Chilling the ssamjang not only enhances its flavor profile but also allows the textures to settle, resulting in a more cohesive and delicious condiment.
Keep it good
This versatile ssamjang is fantastic with fresh lettuce leaves, sliced cucumber, and grilled mushrooms for a light and flavorful meal. It also pairs wonderfully with steamed rice or as a dipping sauce for Korean pancakes. For an extra layer of flavor, consider adding a pinch of finely ground black pepper or a dash of rice vinegar.
Store the vegan ssamjang in an airtight container in the refrigerator.
Ssamjang is typically served cold or at room temperature. No reheating is required.
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