Soybean Paste Dipping Sauce (Ssamjang)

This all-purpose dipping sauce with umami flavor is especially good wrapped inside lettuce leaves with Bulgogi, Grilled Pork Belly, or L.A.– Style Beef Short Ribs. Or use it as a dip for cucumber or carrot sticks or whole green Korean chili peppers.

Makes about ⅓ cup

INGREDIENTS:

• ¼ cup fermented soybean paste (doenjang)
• 1 to 2 teaspoons Korean hot pepper paste (gochujang)
• 1 garlic clove, minced
• 1 scallion, chopped
• 1 teaspoon sugar or honey
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds

INSTRUCTIONS:

1. Combine the soybean paste, hot pepper paste (to taste), garlic, scallion, sugar, sesame oil, and sesame seeds in a small bowl.
2. Use immediately, or cover and refrigerate for up to 1week.