Ssamjang
In its own language: 쌈장
A spicy, thick paste for leaf-wrapped foods in Korean meals
Ssamjang is a bold, savory paste from Korea, commonly served with foods wrapped in leafy greens. It blends fermented soybean paste and chili paste, along with other seasonings, to create a punchy condiment. Ssamjang is a staple in Korean cuisine, especially at meals featuring wraps.
- Ssamjang means 'wrapping sauce' in Korean
- It combines fermented soybean and chili pastes
- Often eaten with grilled meats and leafy wraps
- Variations include nuts, tofu, or seafood
- Packaged ssamjang is widely available
What is Ssamjang?
Ssamjang is a dense, spicy paste that brings together the deep flavors of fermented soybeans and chili. Its texture is thick and somewhat coarse, making it easy to scoop onto leaves or vegetables. The taste is robust, with a balance of heat, saltiness, and a hint of sweetness. Aromatic notes come from fresh onion, garlic, and scallion, while sesame oil adds a nutty undertone. Ssamjang is most often found on the table when people eat grilled meats or assemble wraps with leafy greens.
Where does Ssamjang come from?
Ssamjang comes from Korea, where it has become an essential part of meals that involve wrapping food in leaves. The name combines the words for 'wrap' and 'paste,' reflecting its main use. Its core ingredients, fermented soybean paste and chili paste, are both traditional Korean staples. Over time, ssamjang has evolved with the addition of various seasonings and is now available both homemade and in packaged form.
How is Ssamjang made?
To prepare ssamjang, cooks mix together fermented soybean paste and chili paste, then stir in sesame oil, chopped onion, garlic, and scallion. Sometimes a bit of brown sugar is added for sweetness. The mixture is stirred until smooth and ready to serve. Some versions include extra ingredients such as tofu, nuts, or seafood, but the basic method remains the same: blending savory and spicy components into a thick, flavorful paste.
How and when is Ssamjang eaten?
Ssamjang is most often eaten as a condiment with foods wrapped in leafy greens, such as lettuce or perilla leaves. Diners scoop a small amount onto the leaf, add grilled meat or vegetables, and fold it up to eat in one bite. It is a common sight at Korean barbecue meals and gatherings. Ssamjang can also be served with raw or cooked vegetables as a dip.
Kinds of Ssamjang
Many versions of ssamjang exist. Some include ground nuts like walnuts or pumpkin seeds for extra texture. Others mix in tofu, flying fish roe, or even stir-fried octopus. River snail ssamjang is made by simmering snails with soybean paste and spices. Commercially packaged ssamjang is also widely sold, offering convenience for home cooks.
What Ssamjang means
Ssamjang is a familiar part of Korean dining, especially at meals that feature grilled meats and vegetable wraps. Its role as a communal condiment highlights the social aspect of Korean meals, where sharing and assembling food at the table is common. Ssamjang’s popularity has led to many packaged versions, making it easy to enjoy both at home and in restaurants.
Questions people ask about Ssamjang
What is ssamjang made of?
Ssamjang is made by mixing fermented soybean paste, chili paste, sesame oil, onion, garlic, scallion, and sometimes brown sugar.
Where does ssamjang come from?
Ssamjang is from Korea, where it is a common condiment served with foods wrapped in leafy greens.
How is ssamjang usually eaten?
It is typically served as a dip or spread for grilled meats and vegetables wrapped in leaves, especially at Korean barbecue meals.
Are there different types of ssamjang?
Yes, some versions include nuts, tofu, seafood, or beans, and there are many commercially packaged varieties.
Is ssamjang vegetarian?
The basic version is vegetarian, but some variations include seafood or other non-vegetarian ingredients.
Good reading and sources
The facts on this page come from the Wikipedia article "Ssamjang", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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