Mott St Ssam Sauce Recipes

SSäM SAUCE

Ssäm Sauce image

_Editor's note: Use this recipe to make Chef David Chang's [Bo Ssäm](/recipes/food/views/Bo-Ssam-51208610)._ _Ssämjang_-a spicy fermented bean paste sold in Korean markets-is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of _denjang_ (Korea's funkier answer to Japanese miso) and _kochujang,_ a spicy chile paste. Anyway, rather than just thinning out the ssämjang with oil or water as is most commonly done, we've allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.

Provided by David Chang

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

1 tablespoon ssämjang (fermented bean and chile paste)
1/2 tablespoon kochujang (chile paste)
1/4 cup sherry vinegar
1/4 cup grapeseed or other neutral oil

Steps:

Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.

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