The Korean fermented condiment made from soybeans and used as a dipping sauce for ssam is ssamjang.
Ssamjang is a thick, savory-spicy paste traditionally served with ssam, food wrapped in leafy vegetables such as lettuce or perilla. Its name combines ssam, meaning “wrapped,” with jang, meaning a paste or sauce. The condiment is usually made by combining doenjang, a fermented soybean paste, with gochujang, a red chili paste, then adding ingredients such as sesame oil, garlic, onion, and green onion.
A common mix-up is answering doenjang. Doenjang is an important ingredient in ssamjang and can itself be eaten as a condiment, but the blended dipping sauce specifically associated with ssam is ssamjang. Gochujang is another ingredient, distinguished by its red color, chili flavor, and sweetness.
Ssamjang is especially familiar alongside grilled meats such as samgyeopsal and bulgogi. Regional and commercial versions may include sugar, nuts, tofu, seafood, or extra chili, so its flavor can range from mild and nutty to hot and pungent.