What is the Korean term for the wrapping sauce used in ssam?

The Korean term for the wrapping sauce used in ssam is ssamjang.

Ssamjang is a thick, savory Korean condiment served with foods wrapped in leaves such as lettuce, perilla, or cabbage. Its name combines ssam, meaning “wrapped,” with jang, referring to a paste or sauce.

The classic mixture is based on doenjang, fermented soybean paste, and gochujang, fermented red-chili paste. Sesame oil, garlic, onion, green onion, and sometimes sugar are added to round out its salty, spicy, nutty flavor. Diners commonly spread it onto a leaf before adding grilled meat, rice, garlic, or kimchi.

Ssamjang is not the same as any one of its ingredients. Doenjang is generally earthier and less spicy, while gochujang is smoother, sweeter, and more chili-forward. Ganjang is soy sauce, a liquid seasoning rather than the thick paste traditionally used for ssam.