Gochujang, Doenjang and Ssamjang: What's the Difference?

GGochujang, Doenjang and Ssamjang: What's the Difference?

Gochujang, doenjang and ssamjang are fermented pastes that are kitchen essentials in Korea, each bringing something completely different to the table. Understanding their profiles is the key to unlocking why Korean food has such distinctive depth and balance, and why knowing the difference will completely change how you experience Korean cuisine!

Gochujang

Gochujang (고추장) is a fermented chilli paste made from gochugaru (Korean red pepper flakes), glutinous rice, fermented soybean powder, and salt. What makes it special isn't just the spice level, but also the complex flavour that develops during months of fermentation. The heat builds slowly rather than hitting you immediately, layered with sweetness and that deep, savoury quality that only comes from proper fermentation. This complexity makes gochujang the backbone of countless Korean dishes. Gochujang appears in tteokbokki, where its fermented complexity transforms simple rice cakes into something addictive, and in bibimbap sauce, adding heat and depth to otherwise simple dishes. It's the kind of ingredient that builds layers of flavour, making it perfect for dishes where bold, developed tastes are essential. You'll encounter it in marinades, soups, and stews where its complexity can develop over time, like in a rich kimchi jjigae or the glossy yangnyeom sauce that coats Korean fried chicken.

Doenjang

Doenjang (된장) is a rich, salty paste made by fermenting soybeans and brine. Traditionally, it's created by fermenting meju (blocks of dried, boiled soybeans) for months in clay pots under the Korean sun. The fermentation process gives it a pungent aroma and deep umami flavour that's hard to compare to anything else. The result is a complex paste that's been used for centuries as the backbone of soups, stews, and sauces. Once it's cooked into a dish, it mellows out, delivering warmth, savouriness, and depth that elevates everything around it. You can taste it in dishes like a hearty and soothing haejang-guk – Korean hangover soup.

Ssamjang

Ssamjang (쌈장) means "wrapping sauce," and it's built for a different purpose. This chunky paste combines gochujang with doenjang, plus garlic, sesame oil, spring onions, and other aromatics to create something more mellow and approachable. Where gochujang and doenjang are intense, ssamjang is balanced. It has enough heat to keep things interesting, but it's really about that nutty, earthy flavour that makes it perfect for Korean barbecue. This is what you want smeared on lettuce wraps along with grilled meat and kimchi – it's the missing piece that makes ssam (Korean wraps) so addictive. At Numaru, our house-made ssamjang is essential to the K-BBQ experience, but it also appears as a dipping sauce for Prague bulgogi, for those seeking a more complex flavour.

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When you dine with us, you're experiencing how these three fundamental pastes contribute to authentic Korean cooking, whether in time-honoured preparations or in the innovative ways we're exploring Korean flavours in our kitchen.

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