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.

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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 ...

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