Ssäm Sauce, in case you didn’t know, is the next best thing.

Traditionally, this fermented condiment is made from red chile, glutinous rice, fermented soybeans, and salt.
According those who are making this spicy Korean condiment famous ~ ahem ~ Momfuku again, the next best thing improves pizza, French fries, rice, ramen, fried-chicken sandwiches, kale, pork buns … the list is endless. (Oh, and they are making the bold assertion that it “even makes Sriracha better.”) Yes, Momofuku even sells their Ssäm sauce concoction.

Ssam Sweet Heat Pork. Ssam Sweet Heat Pork-008

Variations of the sauce have been a staple in the pantry of every Momofuku restaurant for over 10 years. Made with traditional gochujang – a spicy, umami-rich seasoning – this tangy chili sauce adds a kick to their steamed buns, fried chicken, and bo ssäm lettuce wraps.

Well, I think Ssäm sauce is extremely versatile and tastes good on everything.  Try it on rice, ramen, burgers, pizza, french fries, salads, and roasted meats and vegetables. Or, use my little version to create your own delicious sauces, dressings, and stir-frys.

Honestly, I also think mine’s the best!

Miso and hot pepper paste are at the root of every Ssäm sauce, but no two
household’s are the same.

Ssäm Sweet Heat Pork

2/3 cup mellow miso
1/3 cup gochujang or red chili paste
2 Tbs. fresh ground peanut butter (sub almond butter if need be)
2 Tbs. raw honey
2 tsp. fish sauce

1 lb. grilled pork loin, very thinly sliced

Combine the miso, chili paste, peanut butter, honey and fish sauce. Whisk together until you achieve a somewhat thick paste. Add water to thin, if necessary (aim for a consistency somewhere between ranch and blue cheese dressing).

Toss with the grilled pork or sautéed veggies. Really, serve with anything and everything.



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