SSäM SAUCE
_**Editor's note:** Use this recipe to make Chef David Chang's [Bo Ssäm](/recipes/food/views/Bo-Ssam-51208610)._ _Ssämjang_-a spicy fermented bean paste sold in Korean markets-is a traditional accompaniment to grilled meats. Ssämjang is like the love child of two Korean sauces: a mix of _denjang_ (Korea's funkier answer to Japanese miso) and _kochujang,_ a spicy chile paste. Anyway, rather than just thinning out the ssämjang with oil or water as is most commonly done, we've allied ssämjang with extra kochujang and added vinegar in the mix to bring up the acidity of the sauce.
Provided by David Chang
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.
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