Ssamjang, roughly translated as “dipping sauce for your wrap” (Ssam) in Korean is a special dish. It usually consists of grilled Korean BBQ pork wrapped in lettuce, perilla, or steamed cabbage. It goes well with carrot or cucumber spears as well. Although there are two varieties of this dipping sauce. First one is spicy and the second one is non-spicy. Koreans typically refer to the spicy variety when they say “ssamjang.” Korean soybean paste (DoenJang), Korean chili paste (Gochujang), chopped green onion, minced garlic, and sesame oil are typical components of Korean ssamjang. But as you can see, this isn’t your typical Korean ssamjang recipe. In this article, we are talking about this Dip Sauce For Korean BBQ recipe.
We added pistachio nuts for more texture and savory flavor, as well as maple syrup for more moisture and sweetness (which also lessens some spiciness). It’s really wonderful and healthy. For convenience’s sake, we used to always buy store-bought ssamjang, but these days we frequently make it ourselves. Not only is it easier to modify the amounts of sweetness and spiciness, but it’s also fresher and requires less time to prepare. Try this out, then. So, keep reading to know more about it.
Dip Sauce For Korean BBQ Ingredients
- 1/4 cup soy sauce (not low sodium)
- 1/8 to 1/4 cup water (adjust depending on how watered down you want the sauce to be)
- 2 tbsp rice vinegar (adjust to desired acidity)
- 2 tbsp sugar (adjust to desired sweetness)
- 1-1.5 tbsp gochugaru or Korean chili powder
- 1/2 tbsp sesame seeds
- 5 tbsp sesame oil
- 2 cloves garlic (minced)
- 1/4 to to 1/3 cup chopped green onions
- 1/2 small diced white onion
Dip Sauce For Korean BBQ Red
You have to mix Korean soybean paste (doenjang), Korean chili paste (gochujang), and additional seasonings (garlic, onion, honey/sugar, sesame oil, etc.) to make Samjang, a thick, spicy paste. It is best as a Korean BBQ sauce, as we previously indicated. However, you can use it as a wrap sauce and as a dipping sauce for vegetables (such cucumber and green chilies).
Although you may get pre-mixed ssamjang sauce from a Korean grocery store, we believe that homemade ssamjang sauce tastes better. However, you can check from here (ssamjang brands) to see what premixed ssamjang looks like. If you plan to use ssamjang as a Korean BBQ dipping sauce, the image below will give you an idea of what to expect. Place a leaf of lettuce (or any other suitable leaf, like a perilla leaf) in the palm of your hand, and then top with a portion of rice, Korean grilled pork, and dipping sauce. Popular add-ons include kimchi, pickled radish, sliced raw garlic, and chiles. In summary, if you don’t cut all of this food into bite-sized pieces, you will end up being a pretty messy eater.
Dip Sauce For Korean BBQ Chicken
- 2 Tbsp raw sugar
- 4 Tbsp soy sauce
- 4 Tbsp water
- 4 Tbsp rice vinegar (You can use white vinegar instead)
- 10g (0.4 ounces) thinly sliced onion pieces
- 1/2 tsp Korean chili flakes (Gochugaru) – You can add more for extra spiciness.
- 1/2 tsp minced garlic
- 1/2 tsp roasted sesame seeds
- 1/2 tsp sesame oil
- 1/2 tsp (heaped) finely chopped green onion – You can add more if you like.
- 1 Green or red chili – Though we didn’t use it, feel free to add it for a spicier sauce.
Combine these ingredients in a bowl and mix to dissolve the sugar for the base sauce. The day before we make the pancakes, we usually prepare the sauce and store it in the refrigerator. Don’t stir; the sugar will dissolve on its own overnight. To expedite the procedure, you can alternatively microwave the sauce or gently simmer it over low heat until the sugar dissolves. Prior to usage, it must cool down.) For a little hot, kid-friendly variation, Stir in the sliced onion pieces with 7 Tbsp of the base sauce. (You should still add the onion slices because they give a pleasant, additional flavor even if you don’t eat them.) As needed, serve.
Combine the remaining (7 Tbsp) base sauce with the remaining optional ingredients for a hot version. Stir them thoroughly. (To be honest, we don’t find this combo to be all that spicy. Maybe some last-minute kicks here and there. To suit your taste, add more or less heat by adding green or red chili or Korean chili flakes.) As needed, serve.
Dip Sauce For Korean BBQ Easy
We talk about Korean food all the time, but mostly it comes down to one topic: Korean barbecue. This is due to the fact that when people first encounter Korean food at a restaurant, it’s usually through Korean barbecue. From the extensive selection of banchan (side dishes) to the interactive experience of preparing your food on a real fire grill in front of you, it’s an incredible introduction as well. Although Korean BBQ has many subtleties, we are frequently questioned about the sauces that go with it and how best to use them.
Two varieties of sauce are usually placed on your table when you order grilled meat: one is a basic mixture of three standard ingredients, and the other is a rich, savory dip with many applications. Let’s examine them together. The less complicated of the two sauces is a basic concoction of salt, black pepper, and sesame oil. And that’s it. Just before serving, you should toss the ingredients into a small bowl. So before adding the oil, give it a short mix with your chopsticks to make sure you distribute the salt and pepper evenly. Many people served this sauce with meats like pig belly and beef brisket, or chadolbaegi.
The sesame oil, salt, and pepper condiment is meant to season a bite just before it reaches your lips because both of these meats are served unseasoned. A little goes a long way, so all you have to do is dip a tiny corner of cooked meat in the oil before eating it. The robust taste of toasted sesame oil will reward you as you chew, blending with the flavor of the succulent meat you just lifted off the grill.
Dip Sauce For Korean BBQ Pancake Recipe
All it takes is combining a few common items to create a wonderful trifecta of flavors. This sauce’s nutty, savory, and mildly spicy blend creates a well-balanced blend of flavors and aromatics that go incredibly well with savory Korean pancakes, or “jeon.” The greatest thing about this dipping sauce is how adaptable it is; you can pretty much eat it with anything. It is a really universal dipping sauce. Although it’s typically served with savory Korean pancakes, this goes well with anything, including dumplings, noodles, and tofu. You may also change the strength of the flavors in this dipping sauce by varying the proportion of ingredients added. Adding more soy sauce, for instance, is all that is necessary to make it saltier.
Ingredients
Scallions
The crispness of the scallions gives the dipping sauce a pungent, fragrant taste that balances the savouriness. Scallions are a necessary component of many types of Korean dipping sauces, so we wouldn’t add or remove them.
Garlic cloves
A must-have ingredient, freshly minced garlic provides a lovely, garlicky flavor and scent. Since soy sauce forms the foundation of the spice, it is a necessary ingredient for this dipping sauce. Using Korean soy sauce is highly recommended because of its complex flavor. You can alternatively use tamari as a gluten-free option.
Sesame oil
So, Sesame oil balances out the flavors of the soy sauce by adding a nutty taste. Sesame oil is a necessary component of the dipping sauce, just as the majority of its constituents.
Gochugaru
Gochugaru, or Korean red chili flakes, provide a hint of smoke to the sauce and intensify its heat. We don’t advise switching to other chili flakes because the flavor profile of gochugaru is so unique. Just leave out the gochugaru if you want to make a less spicy version of this dipping sauce! Sesame seeds that have been toasted: the sesame seeds offer a pleasant crunch to the sesame oil and enhance its flavors. Toasted sesame seeds are available on Amazon and in most Asian supermarkets. If all you have is raw sesame seeds, roast them in a pan over low heat very fast. Toasting the sesame seeds will enhance their natural sesame flavor and bring out more nuttiness. Here are some ingredients to try experimenting with if you want to make your own dipping sauce!
Sugar or Honey
Using sugar or honey to give a hint of sweetness can counterbalance and enhance the dipping sauce’s savory flavor. Measure out roughly ½ tsp at first, and adjust with more as needed.
Rice vinegar
A few dashes of rice vinegar can make a tart dipping sauce. You can also use apple cider vinegar or white vinegar in place of rice vinegar if you don’t have any.
Hot red pepper
If you enjoy spicy food as much as we do, adding one or two chopped hot red peppers will intensify the flavor. Any of your preferred hot chilies, such as Thai, serrano, or jalapeño peppers, can also be used.
Ssamjang
A teaspoon of this fiery Korean condiment, which is made from fermented soybeans (doenjang), red chili paste (gochujang), and aromatics, will give your sauce more body and flavor. Although it’s usually served as a side dish for Korean barbecue, this would also enhance the flavor of this dipping sauce. Add a teaspoon or two of your favorite chili oil to the dipping sauce to intensify the flavor and create the ultimate spicy dip. For optimum flavor, you may also try my 10-minute Korean Chilli Oil recipe!
Dip Sauce For Korean BBQ Pancake Preparation
This dipping sauce takes only five minutes to prepare, despite having a sophisticated flavor. Simply take the following actions to get started:
Step 1: Mix the components together
In a small bowl, mix together the gochugaru, sesame seeds, soy sauce, sliced scallions, and minced garlic. Mix them thoroughly by stirring.
Step 2: Smell and present
Before serving, taste the dipping sauce so you may adjust the flavor last-minute. When you’re satisfied, serve it alongside your preferred dishes! Although this dipping sauce is nearly infallible, there are a few things to remember to make sure your Korean pancake dipping sauce turns out great each and every time.
It’s not necessary to fully emulsify this dipping sauce, unlike American dressings and sauces. Therefore, it’s perfectly acceptable if there is a layer of sesame oil on top of the sauce! Using premium ingredients is crucial because making this sauce just calls for a few simple ingredients. Because Korean soy sauces have a more nuanced flavor, we suggest using them. Even though we think the proportion of ingredients is balanced, this recipe should just serve as a guide for the finished product. Make sure to change the ingredients to suit your taste. For instance, increase the soy sauce in the sauce if you think it has too little flavor. Cut back on the amount of gochugaru if it’s too hot. This dipping sauce comes in two flavors that you can serve: hot and non-spicy. Just leave out the gochugaru if you want it to be less spicy!
Some Frequently Asked Questions
What complements Korean barbecue well?
Other well-liked choices are ssamjang (a hot dipping sauce), banchan (small side dishes), and japchae (sweet potato noodles). Korean BBQ sides are sure to satisfy your demands, whether you’re seeking for a savory and robust companion to your BBQ or something lighter and more refreshing.
What kind of dipping sauce is served at Korean barbecue?
A typical application for the traditional Korean condiment known as ssamjang is as a dipping sauce for grilled meats and veggies.
What goes well with barbecue?
Whether you’re throwing or attending a barbecue, this is relevant. Get ready to pile on all the traditional barbecue side dishes, such as warm mac & cheese, flavorful baked beans, crunchy coleslaw, nourishing potato salad, crisp pickles, and freshly baked white bread.
Which three Korean sauces are the most popular?
Gochujang, or chili paste, doenjang, or soybean paste, and ganjang, or soy sauce, are the quintessential examples. Meju, prepared by smashing cooked soybeans and forming them into blocks that are fermented, is the foundation of all traditional Korean sauces.