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Ssamjang

Ssamjang is a thick Korean fermented dipping paste commonly served with grilled foods and lettuce wraps.

Ssamjang — illustrative ingredient image

About Ssamjang

Ssamjang is a thick Korean fermented dipping paste traditionally associated with wrapped foods and grilled dishes. It is commonly made by combining fermented soybean paste and red pepper paste with seasonings such as garlic, sesame, or other aromatics, although commercial formulations vary. The paste is opaque and dense, with a reddish-brown to brown appearance.

It is served as a condiment for grilled meat, vegetables, and lettuce or perilla wraps, and may also be used to season cooked dishes. Ssamjang has a salty, savoury, fermented flavour with sweetness and chile heat that vary by formulation. Its texture is spreadable or spoonable, sometimes containing visible sesame or minced aromatics.

Ssamjang is sold or prepared as a dense paste, usually spoonable or spreadable. It may be smooth or show sesame and minced aromatics, and its colour can range from reddish-brown to brown. Used directly in wraps or with grilled foods, it retains its paste texture; stirring it into cooked dishes disperses it and changes its concentration.

Ingredient type
compound ingredient

Forms & related ingredients

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Where ssamjang appears

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for ssamjang

Names and romanised forms to recognise on menus and labels.

English

ssamjang

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Ssamjang nutrition & diet

Ssamjang nutritional value

Reference: Ssamjang, Mixed soybean paste with red pepper paste

Per 100 g of the edible portion in the named reference form.

Calories
240kcal
Protein
9.9g
Carbs
39.2g
Fat
4.8g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Reference the specific ssamjang brand or recipe and the portion used as a dipping paste or cooking ingredient. Fermentation, salt, sweeteners, oils, sesame, thickeners, and water content vary. Do not substitute plain fermented soybean paste or chilli paste, which are different forms.

Compare the right form: Match references to the exact ssamjang brand or recipe, noting paste consistency, fermentation ingredients, added seasonings, and whether served raw or cooked.

Diet considerations

Ssamjang is a compound fermented paste whose base commonly includes plant ingredients, but recipes differ. Soybean and cereal ingredients may be present, and some versions include fish, shellfish, or other animal additions. Compatibility depends on the label, accompanying foods, and the portion used.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Depends on the version
  • Vegetarian
    Depends on the version
  • Pescatarian
    Depends on the version
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Vegetarian · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Pescatarian · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Doenjang. Recorded common ingredients: Soybean. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ. Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — R0230000009a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .