Thanks for the point! Have you posted a recipe for that sauce?
No, I have not posted the recipe for the ssamjang in the past, but I have now done so below.
Note that most of the ingredients shown are pretty common to any ssamjang recipe. I've just tweaked my version over time with a couple additional ingredients and volumes/amounts of each ingredient to suit my personal taste.
Let me know if you have any questions.
Ssamjang Master
Ingredients:
5 tbsp. doenjang (Korean fermented soybean paste)
3 ½ tbsp. gochujang (Korean red chile paste)
1 ½ tbsp. brown rice syrup (sub. dark corn syrup or 1 tbsp. pure natural honey)
2 tbsp. thinly sliced scallion
2 tbsp. shallot, finely minced
2-3 garlic cloves, finely minced
1 tbsp. sesame seeds, lightly toasted
1 tbsp. Korean or other comparable Asian dark sesame oil
Optional Additions:
1 tbsp. jin-ganjang (Naturally fermented and aged Korean dark soy sauce)
2 tbsp. very coarsely chopped walnuts or pistachios
1-2 tbsp. Asian (or Bosc) pear, finely minced or pureed
Instructions:
In a medium bowl, add all the ingredients; whisk until well combined. Use the sauce immediately or refrigerate in an airtight container for up to 1 month.