Ssamjang substitute

Best substitute

Homemade From Doenjang and Gochujang

Makes about ¼ cup

Best for Korean BBQ

Close match

The actual recipe, which takes two minutes if you have both pastes.

Other ssamjang substitutes

Ranked, with the exact amount to use

2Red Miso Version
Close match
2 tbsp red miso, 1 tbsp gochujang, 1 tsp sesame oil, 1 clove garlic, 1 tsp sugar, 1 tsp soy sauce
The same build with Japanese miso standing in for doenjang.
What changes
Best for
Korean BBQ, lettuce wraps, rice bowls, vegetable dip
Rounder, sweeter and noticeably less funky than real ssamjang, because miso lacks doenjang's sharp barnyard edge. The teaspoon of soy sauce restores some savoury depth. On a lettuce wrap with grilled pork it is close enough that most people will not question it.
3Gochujang Thinned With Sesame Oil
Different taste
1 tablespoon gochujang plus 1 teaspoon toasted sesame oil
The one-jar answer if gochujang is all you have.
What changes
Best for
lettuce wraps, grilled meat, rice bowls, dipping
Sweeter, spicier, glossier and much more one-note than ssamjang, because it is missing the earthy fermented soybean base that gives ssamjang its savoury weight. Still genuinely good on grilled meat. Add a chopped scallion and half a teaspoon of minced garlic and it improves a lot.
4Doenjang With Sesame Oil and Garlic
Close match
1 tablespoon doenjang, 1 teaspoon sesame oil, ½ clove garlic, ½ tsp sugar
The savoury half of ssamjang without the chilli paste.
What changes
Best for
lettuce wraps, raw vegetable dip, grilled meat
Saltier, funkier and completely without heat or the sweet-red character of gochujang. Add half a teaspoon of sugar and a pinch of gochugaru and you are most of the way to ssamjang. This is closer than gochujang alone if you like savoury over sweet.
5Miso, Sriracha and Sesame Oil
Taste and texture differ
2 parts miso, 1 part sriracha, ½ part sesame oil
The fully Western-pantry version.
What changes
Best for
lettuce wraps, grilled meat, burgers, vegetable dip
Sriracha brings vinegar and raw garlic rather than gochujang's fermented sweetness, so this tastes sharper, thinner and tangier than ssamjang, and the acidity stands out. Add half a teaspoon of sugar per tablespoon to pull it back. A perfectly good sauce that is not quite this sauce.
6Hoisin With Gochugaru and Sesame Oil
Different taste
1 tablespoon hoisin, ¼ tsp gochugaru, ½ tsp sesame oil
Genuinely last-ditch, when the fridge holds nothing else.
What changes
Best for
lettuce wraps, grilled meat
Be honest with yourself about this one: hoisin is sweet and five-spiced, so the wrap will taste Chinese rather than Korean, and much sweeter than intended. It does at least deliver a thick, savoury-sweet dab that clings to a lettuce leaf, which is the mechanical job ssamjang is doing.

What is Ssamjang?

Ssamjang is Ssamjang, sometimes written ssam jang and translated as Korean dipping sauce, is a thick spoonable condiment of doenjang and gochujang blended with sesame oil, garlic, scallion and a little sugar, served with grilled meat and lettuce wraps.

Cooking tips

Ssamjang should be thick enough to hold its shape on a spoon. If yours is runny you have added too much sesame oil, which is the most common mistake; a teaspoon per two tablespoons of paste is plenty.
Make it at least half an hour ahead. Raw minced garlic is harsh at first and mellows into the paste as it sits, and the flavours knit together noticeably in that time.
The ratio of doenjang to gochujang is the dial you actually control. Most home cooks run about 2:1 in favour of doenjang. More doenjang gives a saltier, funkier, more savoury dip; more gochujang makes it sweeter, redder and spicier.
A spoonful of finely chopped onion, or a little grated Asian pear or apple, is a common addition and gives it a fresher, juicier, slightly sweeter edge that cuts through fatty grilled pork.
It keeps two to three weeks refrigerated, but the scallion fades and dulls after a few days. Make the paste base in quantity and stir in fresh scallion each time you serve it.

Frequently asked questions

Is ssamjang the same as gochujang?

No. Gochujang is a single fermented red chilli paste, sweet and spicy. Ssamjang is a finished dipping sauce built from doenjang and gochujang together plus sesame oil, garlic, scallion and sugar, so it is earthier, saltier and much less sweet. Gochujang thinned with sesame oil is a passable stand-in but tastes noticeably sweeter and more one-dimensional.

Can I make ssamjang with miso instead of doenjang?

Yes, and it works well. Use 2 tablespoons of red or brown miso in place of the doenjang, and add a teaspoon of soy sauce to make up the savoury depth miso lacks. The result is rounder and less funky, which many people actually prefer.

Do I have to use both doenjang and gochujang?

No, but the interplay of the two is what makes ssamjang what it is: doenjang gives salt, funk and earthiness, gochujang gives heat, sweetness and colour. With only one, add what the other was providing. Doenjang alone wants sugar and gochugaru; gochujang alone wants a savoury element and a little extra salt.

Can I just leave ssamjang out of Korean barbecue?

You can, and grilled meat in a lettuce leaf is still good, but the wrap will taste flat because ssamjang is the only seasoning in it. The traditional alternative is a small dish of toasted sesame oil with salt and black pepper for dipping, which is quick and requires nothing unusual.

Is ssamjang spicy?

Mildly. It is much less hot than gochujang alone because the doenjang dilutes it and the sesame oil and sugar round it off. Most commercial ssamjang sits at a gentle warmth rather than real heat, and you can control it precisely by adjusting how much gochujang goes in.

Related substitutes

More sauces & condiments substitutes

Ssamjang substitute

Other ssamjang substitutes

2Red Miso Version

3Gochujang Thinned With Sesame Oil

4Doenjang With Sesame Oil and Garlic

5Miso, Sriracha and Sesame Oil

6Hoisin With Gochugaru and Sesame Oil