Ingredients
2 tablespoons fermented bean-and-chili paste (ssamjang, available at HanKook, a large Korean Market in Sunnyvale, among other places.
1 tablespoon chili paste (kochujang, available in many Asian markets)
1/2 cup sherry vinegar
1/2 cup neutral oil (like grapeseed)
Preparation
In a medium bowl, combine the chili pastes with the vinegar and oil, mix well.
Option: Use the ssamjang straight.
Note: Some markets (Whole Foods?) have ready-made ssam sauce.