Korean barbecue restaurant dipping sauce (ssamjang).
⏱ 10min👥 4 servings
Ingredients
- 4 tablespoons (160g) of traditional doenjang (fermented soybean paste).
- 1 tablespoon (35g) of homemade doenjang (fermented soybean paste).
- 1.5 tablespoons of gochujang (50g).
- 1 tablespoon of garlic.
- 2 tablespoons of peanut kernels.
- 1/4 bunch of green onions.
- 3 green chili peppers (Cheongyang chili peppers).
- 2 red chili peppers.
- 1/4 of an onion.
- 1 tablespoon of sesame oil.
- 2 tablespoons of black sesame seeds.
- 2 tablespoons of acacia honey.
- 1 tablespoon of sugar.
- 2 tablespoons of soda.
Instructions
1
Finely chop the green chili peppers, red chili peppers, green onions, and onions and set aside.
2
For the cheeks, use a mixture of traditional doenjang (fermented soybean paste), homemade doenjang, gochujang (Korean chili paste), minced garlic, sugar, sesame oil, acacia honey, peanut pieces, and black sesame seeds.
3
Combine the chopped vegetables and soda, ensuring they are evenly mixed.