Ssamjang is the sauce used for Korean wraps. It’s pungent, and a little goes a long way. Put the doenjang, gochujang, corn syrup and sesame oil into a small pan and place it over a low flame.

Turn and give it another five minutes on the other side. While the chicken is cooking, pop all the ingredients for the ssamjang into a food processor and blitz until smooth. Set aside until you ...

Cover with cling film or leave in a sealed food container in the fridge overnight. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Preheat a griddle or frying pan over a ...

CJ CheilJedang launches gochujang and ssamjang in Europe./Courtesy of CJ CheilJedang The overseas Bibigo gochujang and ssamjang are characterized by reflecting various local food cultures.