Learn how to make Korean barbecue dipping sauce in three different ways. It’s so easy!
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Learn how to make Korean barbecue dipping sauce in three different ways. It’s so easy!

Three dipping sauces for Korean barbecue

Do you like Korean barbecue? And have you been wondering how to make a Korean barbecue dipping sauce that always accompanies your favorite Korean barbecue meat in a Korean restaurant? Then you will be happy to be here today, because I will share my immersion dip in the Korean barbecue.

In fact I should probably say “sauces” instead as I will share three of the most famous and common sauces in Korean barbecue, not just one!

While some Korean barbecue restaurants can offer these three barbecue dip sauces all at once, I think a certain sauce pairs better with certain types of barbecue meat, such as cheese with a blend of wine. So I will do the work for you to match you below. I hope you have an amazing Korean barbecue next time at home!

The latest Korean barbecue dipping sauce # 1.
Korea Chicken and Sock Soccer with Papach and Pistachio
In Korean, Ssamjang (쌈장) literally means dipping sauce (Jang, 장) for your wrap (Ssam, 쌈), usually including roasted Korean barbecue meat in salad, perilla or roasted cabbage etc. You can also soak a cucumber or a carrot or a carrot. Sticks. Although this immersion sauce may be spicy or unassuming, the Koreans say Ssamjang which means a deep dip sauce.

Typical Korean ssamjang ingredients include Korean soybeans (DoenJang, 된장), Korean pepper paste (Gochujang, 고추장), minced garlic, minced onions, chopped green onions and sesame oil.

But as you can read in my article above, my recipe is not a typical Korean ssamjang. I decided to add maple syrup to give it extra moisture and sweetness (as well as to reduce some spice) and pistachio nuts to give it more texture and a delicious taste. Good and healthy!
I used to use ssamjang bought in the store in the past for convenience, but now I usually make it at home. Not only can you control the ingredients and adjust the level of flavor and taste, it is also fresh and does not take much time to make at home. So try this!

Review – I wrote about ssamjang with more details in my last ssamjang article, so check it out if you want to learn more. Includes my tips on using non-Korean ingredients such as Japanese miso paste and sriracha sauce. [Ssamjang recipe]

Ingredients for 2 to 3 servings
2 tbsp Korean soybeans (DoenJang, 된장)
1 and 1/2 teaspoon Korean chili paste (Gochujang, 고추장)
1 tbsp sesame oil
3/8 tsp chopped garlic
3/8 tsp chopped onion
3/4 tsp fried sesame seeds
3/4 tsp maple syrup
1 tbsp chopped pistachio nuts – approximately 15-18 pistachio nuts (you can use other nuts if you like)
* 1 tbsp = 15 ml

** If you want to learn more about Korean ingredients, check out my list of 30 essential Korean recipes!

Directions
Mix the above ingredients in a bowl together. Spread each dip plates as needed.

The latest Korean barbecue dipping sauce
The sauce goes well with roasted mushrooms and roasted pork belly (Samgyeopsal, 삼결살) or beef. Some ask if the roast pork belly has had enough fat, why not dip the pork in the fat again?

Obviously not everyone’s favorite option but my husband loves this combination. The sauce has a softer and subtle flavor than the ssamjang sauce from above so you can taste the main ingredients (meat or mushrooms) better. And I really do not believe that it tastes more fat, but that it has sugar.

Ingredients for 1 feed
1 tsp sesame oil
Sprinkle (slightly less than 1/8 tsp) of fine sea salt
Sprinkle (a little like 1/8 tsp) of ground black pepper
* 1 tbsp = 15 ml

Directions
Place the above ingredients on a feeding plate directly. If you need to work for more people, make them one by one on a separate dip feed plate. (This is what my mother used to do in her restaurants. Not much is mixed in a bowl).

The latest Korean barbecue dipping sauce
This sauce goes very well with minced pork

Notice
If you can not find a Korean soybean sticker (DoenJang, 된장), you can use Japanese miso instead. They are different but very similar. I would say, Japanese miso has a soft taste and is not very appealing.
Korean restaurants usually offer # 1 (Ssamjang) in a small bowl to share with sauce # 2 (sesame oil, salt sauce and pepper) and # 3 (wasabi and soy sauce) per person. These sauces are usually refilled for free as needed.
Your result may be slightly different from mine depending on the type of soy bean and chili paste. Make sure they are regular versions, not too spicy or made for soup or anything like that, because mine is based on the regular version.