Savory Onion Ssamjang: A Homemade Dipping Paste
Learn how to make a delicious, low-sodium ssamjang at home, packed with onions for a richer flavor. This versatile dipping paste is perfect for a wide range of dishes.
While store-bought ssamjang is convenient, making your own with fresh onions and anchovies creates a depth of flavor that’s truly special. The natural sweetness of the onions combined with the savory umami of the anchovies makes this ssamjang incredibly versatile. It pairs wonderfully with fresh vegetables for wraps (ssam), grilled meats, fried rice, and much more. Enjoy a healthier, homemade version that’s less salty and packed with goodness.
Key Ingredients
- 5 Tbsp store-bought Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (fermented red chili paste)
- 1 Tbsp minced garlic
- 10 small dried anchovies (heads and guts removed)
- 2 Tbsp toasted sesame seeds
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2 Tbsp roasted soybean powder (Konggaru)
- 1 medium onion
- 2 Cheongyang chili peppers (or other hot chili peppers)
- 1 red chili pepper
- 2 Tbsp water
- 1 Tbsp mayonnaise
- 2 Tbsp Soju (or cooking wine/sake)
Cooking Instructions
Step 1
Begin by peeling the medium onion and mincing it as finely as possible. If mincing by hand is too tedious, you can pulse it briefly in a food processor or blender. Evenly minced onions will release their sweetness better.
Step 2
Next, trim the stems off the Cheongyang chili peppers and the red chili pepper. Wash them thoroughly, remove the seeds if desired for less heat, and then mince them finely.
Step 3
Prepare the anchovies by rinsing them under cool water and gently removing their heads and the dark intestinal tract. Place the prepared anchovies in a food processor or blender and grind them into a fine powder. This step adds a wonderful depth of savory flavor to the ssamjang.
Step 4
In a pot or pan, combine the minced onion, minced garlic, and the powdered anchovies. Sauté over medium-low heat until the onions become translucent and soft. Cooking the onions thoroughly will bring out their natural sweetness and enhance the overall flavor profile of the ssamjang.
Step 5
Once the onions are translucent, add the store-bought Doenjang (5 Tbsp), Gochujang (2 Tbsp), and water (2 Tbsp). Stir well with a spatula to dissolve the pastes and prevent sticking. Bring the mixture to a gentle simmer, stirring occasionally.
Step 6
When the Doenjang and Gochujang are fully incorporated, stir in the Oligodang (1 Tbsp), Soju (2 Tbsp), and roasted soybean powder (Konggaru, 2 Tbsp). Add the minced chili peppers and mix everything together thoroughly. Continue to simmer for about 3 minutes, allowing the flavors to meld. The soybean powder will help thicken the ssamjang and add a nutty, savory note.
Step 7
As the ssamjang starts to bubble gently, turn off the heat. Stir in the toasted sesame seeds (2 Tbsp) and mayonnaise (1 Tbsp). The mayonnaise adds a lovely creaminess and richness, rounding out the flavors beautifully.
Step 8
Taste the ssamjang and adjust seasoning if needed. Allow the ssamjang to cool completely before transferring it to an airtight container. Store it in the refrigerator; it will keep well for several days, offering a delicious homemade condiment whenever you need it.
