|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Gochujang, doenjang|
|This article is part of a series on|
Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.
Ssamjang is usually eaten with a ssam of grilled meat. One typically puts a leaf of lettuce or perilla on an open hand, places the main components of the meal (grilled meat such as galbi or samgyeopsal, kimchi and other banchan, rice if desired) in bite-size pieces in the center, tops it off with ssamjang, wraps the leaf around the entire contents, and then eats the wrapped ssam. It is also served as a dip with peppers.
Ssam means "wrapped" and jang means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce".
- Nut ssamjang (견과류 쌈장): ground walnuts, pumpkin seeds, sunflower seeds, and other nuts are added
- Jjukumi ssamjang (쭈꾸미 쌈장): diced short-arm octopus is stir-fried with diced red peppers and onions, and mixed together with ssamjang
- Tofu ssamjang (두부 쌈장): crushed tofu is added
- Flying fish roe ssamjang (날치알 쌈장) : flying fish roe is added
- Namul ssamjang (나물 쌈장): various beans are diced and added
- River snail ssamjang (우렁이 쌈장): Boil the water with doenjang, river snail, green onion, garlic, and red pepper powder.
- (in Korean) Ssamjang at Doosan Encyclopedia
- "Ssam Jang".
- "Ssamjang Recipe hannaone". Chowhound.
- "Korean Food | Ssamjang | Mixed Soybean & Chili Pepper Paste". www.trifood.com.
- (in Korean) Mom's ssamjang, Segye Ilbo, 2010-04-15.Retrieved 2010-06-25.
- (in Korean) Comparison of ssamjang, Sports Seoul, 2009-03-19. Retrieved 2010-06-25.
- "우렁이쌈장". terms.naver.com (in Korean). Retrieved 2021-05-16.