A Korean staple, ssamjang is a sauce made from a mixture of kochujang, a chilli pepper paste, and dwenjang, a fermented soya bean paste. Both pastes are available from Korean supermarkets or speciality Asian stores, and you can also buy ssamjang ready-made. It is used as a condiment with barbecued meats, which are then wrapped in lettuce with fresh herbs, and it can be added to stir-fries or used as a marinade or ribs. I use this sauce to accompany Daegi bulgogi: spicy Korean pork. Place all the ingredients in a food processor and purée until smooth.