Ssamjang (Korean Barbecue Dipping Sauce)

seriouseats.com

Darwin

¼ cup (60g; 60ml) doenjang (Korean fermented soybean paste)

2 tablespoons (30g; 30ml) gochujang (Korean chili paste)

1 tablespoon (15ml) Korean rice syrup (see note)

1 tablespoon (15ml) toasted sesame oil

2 scallions (40g), thinly sliced

2 large garlic cloves (10g), minced

2 teaspoons (4g) toasted sesame seeds

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