There are many factors to consider when enjoying Korean food, particularly Korean bbq. Dip sauces are one of them (Ssamjang recipe). To me, a KBBQ meal without dipping sauce feels incomplete. This usually means that I am missing out on the best flavor.
Three popular Korean dipping sauces are as important as the meat. Learn how to make them. These dipping sauces can be made in a matter of minutes!
What are the dipping condiments for Korean BBQ?
Let me share three popular Korean dipping sauces that you can find at your Korean BBQ at Home, or at a restaurant. These are my favorites to eat. Each restaurant will have its own way of making each dipping sauce. I’ve combined my favorites from these sauces to create these recipes.
The sauces are meant to be used with grilled meats or fresh vegetables during a KBBQ meal. However, they can also be eaten with other foods like Korean savory pancakes. Each sauce can be adjusted to your taste.
We’ll be covering three Korean BBQ dipping Sauces:
- ssamjang dipping sauce*
- sesame oil, salt & pepper dipping sauce
- brisket sauce
KBBQ’s staple, Ssamjang (or wrap sauce), is the samjang. This sauce is great for dipping pork belly in Korean bbq. Doenjang (a fermented soybean paste) and gochujang, a red pepper paste, are the main ingredients of ssamjang, along with other ingredients such as onions, garlic and rice syrup.
Korean sesame oil dipping sauce
This three-ingredient dipping recipe is simple but delicious. It would be easy to think that dipping pork belly or margarine brisket in more oil is a waste of time, but the subtle saltiness of this sauce gives way more flavor to the grilled meat.
You will need roasted sesame oil and kosher (or salt) salt. To ensure that the sides don’t get in the way of dipping, use a shallow and wide bowl. A deep bowl will make it harder for salt and pepper to reach the bottom. This can lead to you dipping more sesame oils than you intended.
Brisket sauce for Korean bbq (cho ganjang)
I didn’t know the name of this dipping condiment for a long time. This was especially true when I was eating with Korean friends who called it “brisket sauce”.
It is a slightly sweetened, tangy, and spicy sauce made of soy sauce and rice vinegar, sugar and water. Other ingredients include garlic, onion, and gochugaru (chili powder).
It can be used as a dip sauce for savory Korean pancakes and fish cakes, but it is my favorite sauce to use for dipping grilled beef brisket or any other grilled meat. It’s best with jalapenos and sliced garlic, but you can add wasabi, ginger or other flavors to give it a more savory taste.
What is the most popular dipping sauce?
Ssamjang is one of the most common and popular Korean dipping sauces. David Chang, a chef who served his version of ssamjang recipe with his bo ssam dish, has made this spicy and salty sauce a more popular choice. It is also used as a dipping sauce for Korean pork belly BBQ (samgyupsal), which is typically served during Korean barbecue.
Korean dish using this dipping sauce: (Gamja Salad) – Korean Potato Salad
Simple Korean BBQ Dipping Sauce (Ssamjang recipe)
- Mixing bowl
- Knife and cutting board
- 2 tbsp doenjang fermented soybean paste
- ½ tbsp gochujang add more if you like it spicy
- ½ tsp sesame seeds
- 2 tbsp chopped onion
- 1 tsp rice syrup
- 1 tsp sesame oil
- 1 clove garlic chopped
- Combine all ingredients in a bowl.
- Mix the thoroghly mixture. Adjust according to your taste. For more saltiness, add more doenjang. You can add more gochujang to get more heat. You can add honey or rice syrup to increase sweetness.
- Serve immediately