This Korean-inspird spicy miso sauce is great with grilled or steamed meat, seafood, or even as a dipping for vegetable crudités (fresh vegetable sticks). I love serving this especially with grilled kalbi (beef short ribs) or steamed pork shoulder to make lettuce wraps. Both the hatcho miso and Okinawa black sugar make the flavor so deep, but you can also make with regular miso and brown sugar, if you like.
Vegan optionThis is a vegan dish
YeildAbout 1/4 cup (60 ml)
- 1 tablespoon gochujang (Korean fermented hot chili paste)
- 1 tablespoons hatcho miso (can substitute with regular miso)
- 1/2 teaspoon Okinawa black sugar or raw brown sugar
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons rice vinegar or lemon juice
- 2 teaspoons minced green onion
- 1 teaspoon toasted golden sesame seeds
- 1 teaspoon gochugaru (Korean chili flakes; can substitute with shichimi tugarashi)
- 1 small clove garlic, finely grated (optional)
- Whisk together all the ingredients in a bowl.
- Serve as a condiment for grilled meat or vegetable sticks.
Ssamjang can be kept refrigerated for 2-3 days.