Ssamjang (Korean Rice Wrap Sauce) Recipe

Ssamjang (Korean Rice Wrap Sauce) Recipe

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving

Ssamjang is the special sauce that gives ssambap that special "pow," "wow," or "bam" moment on the taste buds. Ssambap translates to "wrapped rice" and the wrap can be anything from lettuce leaves to thin rice paper wraps.

Ssambap is most commonly eaten as some sort of protein (beef, chicken, or pork) wrapped with rice and ssamjang (wrap sauce) in lettuce leaves. Everyone has their own ideas about this condiment, so there's a lot of variation. This recipe is spicy-sweet, full of garlic, and not too thick. If you prefer earthier flavors and less spice, then you can switch the amount of gochujang and daenjang in the recipe.


  • 1/4 cup gochujang (red pepper paste)
  • 1/3 cup daenjang (soybean paste)
  • 5 cloves garlic (minced)
  • 1/4 sweet onion (minced)
  • 1 green chili pepper (chopped finely)
  • 2 green onions (chopped)
  • 2 tablespoon rice wine
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • Black pepper to taste
  • Water to thin (if needed)

Steps to Make It

  1. Gather the ingredients.

    Ssamjang (Korean Rice Wrap Sauce) ingredients

    The Spruce / Stephanie Goldfinger

  2. Mix all the ingredients in a medium bowl until well blended.

    Mix all the ingredients in a medium bowl

    The Spruce / Stephanie Goldfinger

  3. Store sauce in an airtight container in the refrigerator for up to 1 month.

    Ssamjang (Korean Rice Wrap Sauce) in a jar

    The Spruce / Stephanie Goldfinger


  • Depending on the type of kochujang and daenjang you use, your ssamjang may be too thick. You can thin with water or sesame oil.