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Ssamjang - Korean Dipping / Dressing Sauce


Having travelled extensively, Sam has an in depth knowledge of all Eastern cooking.


Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. 



juice of 1/2 a lime

yolk from a lightly boiled egg (coddled for a minute or two in boiling water)

Garlic cloves crushed fine

Anchovy fillets, chopped small
Black pepper

5 tablespoons extra virgin olive oil

4 tablespoons finely grated Parmigiano


Romaine lettuce head, cleaned and torn into bite-sized pieces

thick slices pancetta, cooked till crispy

slice sourdough bread, torn into 3/4-inch chunks

Garlic clove, peeled, kept whole

In This Recipe


  1. In a bowl beat the lime juice into the softly boiled egg yolk.
  2. Add the crushed garlic.
  3. Add the finely-chopped anchovies.
  4. Add black pepper.
  5. Gradually whisk in the oil.
  6. Add the Parmigiano.
  7. Taste. If you need salt, add it now.
  8. To the bowl, add the Romaine and toss well with your hands.
  9. Lick your fingers.
  10. In the same pan in which the pancetta crisped, toast the torn-up pieces of sourdough over medium heat. When crispy, rub each piece lightly with the whole garlic clove. Toss over salad.
  11. Add pieces of crispy pancetta.
  12. Enjoy with some cold, fruity white wine.

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