This recipe appears in:Pantry Essentials: All About Ssämjang
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 18 ounces bottled barbecue sauce (1 1/2 cups), preferably KC Masterpiece
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ssamjang
- 1 tablespoon gochujang
- 1 teaspoon fish sauce
- 1/4 teaspoon sesame oil
In a medium bowl, whisk together barbecue sauce, soy sauce, vinegar, ssamjang, gochujang, fish sauce, and sesame oil. Use immediately or pour back in bottle and store in refrigerator for up to a month.