This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.




Ingredients:
  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesame seeds
Method:
  1. Mix all the ingredients together. It is ready to use immediately.
  2. Many people then add extra chopped chillie and chopped garlic to enhance this to their own preference.

Notes: The proprtion of Kochujang and Soybean sauce can be altered as much as you like.
Both Kochujang and Doenjang are available commercially as is this sauce described in the recipe.

This completely a Korean product and creation. The reason it is classified under Laos is because searchers will probably look for it under Laos. I have duplicated this entry under the Korean name of Ssam Jaang 쌈장 for those looking for the traditional Korean dipping sauce.