Ssamjang

Combine doenjang and gochujang in a small mixing bowl. Stir vigorously with a fork or small rubber spatula until the two pastes are fully unified — no streaks of red or brown should remain distinct. The doenjang is much thicker and drier than gochujang, so it will take some effort to bring them together. The combined paste should be a deep reddish-brown — darker than gochujang alone, earthier and more complex. Taste at this stage: the doenjang-gochujang balance should deliver earthy fermented depth first, then chili warmth.

Add sesame oil, honey, minced garlic, and sliced scallion to the paste base. Mix thoroughly until everything is evenly distributed. The sesame oil will loosen the paste slightly, making it more spreadable — traditional ssamjang should be thick enough to hold a shape on a spoon but loose enough to smear easily on a leaf of lettuce. Taste and adjust: more gochujang for heat and colour, more doenjang for depth and funk, more honey if the fermented flavour is too assertive for your preference.

Scatter the toasted sesame seeds over the surface of the ssamjang — do not stir them in fully, leave them as a visible garnish that adds texture. Taste one final time. A great ssamjang should deliver: umami first (from the doenjang), then heat (from the gochujang), then a round sesame-honey sweetness that lingers. If the paste is too thick to spread easily, add a few drops of water and stir. Transfer to a small ceramic bowl for serving at the barbecue table. Keeps refrigerated in an airtight container for up to 2 weeks — the flavour deepens and mellows with time.