PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Classic Ssamjang

Independent adaptation of a publicly published Hooni Kim recipe. Not affiliated with, sponsored by, or endorsed by Hooni Kim.

Hooni Kim's Classic Ssamjang, from the published recipe.

Ratio

Ratio by volume: Gochujang 30 ml, Sesame Oil 15 ml, Honey 5 ml
Gochujang 30 mlSesame Oil 15 mlHoney 5 ml

Ingredients

  • Doenjang — 1/4 cup (70 g)
  • Gochujang — 2 Tbsp (30 ml)
  • Sesame Oil — 1 Tbsp (15 ml)
  • Garlic — 2 cloves minced
  • Scallion — 2 Tbsp minced (12 g)
  • Sesame Seed — 1 tsp (3 g)
  • Honey — 1 tsp optional (5 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Classic Ssamjang wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

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Provenance

Korean chef of Danji and Cote in New York; James Beard Best Chef New York State 2026. Korean steakhouse format at Cote earned Michelin recognition.

Adapted from a recipe published by Hooni Kim in Milk Street reprint of Hooni Kim My Korea ssamjang.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Milk Street reprint of Hooni Kim My Korea ssamjang (published as “Classic Ssamjang”). Full citation lives in Provenance.

Companion jar