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Ssamjang is a thick, pungent sauce used as a dip for grilled meats in Korean cuisine. It is made from a mixture of doenjang (fermented soybean paste), gochujang (red chili pepper paste), garlic, green onion, sesame oil, and sugar.
Ssamjang has been a staple of Korean cuisine for centuries, and its exact origins are unknown. However, it is thought to have originated from the Joseon Dynasty (1392-1910), when doenjang and gochujang were first introduced to Korea.
The first written record of ssamjang is from the early 20th century, when it was mentioned in a cookbook called “The Complete Book of Korean Cooking”. In the book, ssamjang was described as a “thick sauce made of doenjang, gochujang, garlic, green onion, and sesame oil, used as a dip for grilled meats”.
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