Kim Dae-seok's Barley Rice Ssamjang

• traditional soybean paste full 4 tablespoons (160g)
• gochujang full 1 tablespoon (40g)
• ground red pepper 1 tablespoon (8g)
• sugar 1 tablespoon (13g)
• corn syrup 1 tablespoon (15g)
• peanut powder 2 tablespoons (20g)
• whole sesame seeds 2 tablespoons (12g)
• minced garlic 1/2 tablespoon (12g)
• boiled barley rice 2 tablespoons (40g)
• sesame oil 1 tablespoon (7g)
• soda 2 tablespoons
• onion 1/5 of a head
• red chili pepper 1
• green chili peppers 2

Recipe 🍳

Cooking tips 💡

• Always chop the onion and chilies by hand rather than using a blender—this prevents the ssamjang from becoming too thin and preserves the satisfying bite.
• Make sure to drain the boiled barley rice thoroughly before adding it, to prevent the ssamjang from becoming too watery.
• If substituting soda with plum syrup, reduce the amount of sugar and corn syrup accordingly based on sweetness.

Recommended for 🙋

• ⭐Those who frequently grill meat at home and want a much higher-quality homemade seasoning compared to store-bought ssamjang.
• ⭐Camping or pork belly party enthusiasts looking to make a special ssamjang to serve with ssambap, chili peppers, or carrot sticks.
• ⭐People who enjoy the rich, nutty flavor of nuts combined with the satisfying pop of grain texture in every bite.