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. Stir it well, then heat until it starts to bubble around the edges. Turn off the flame.
Dice the onion and cut the spring onion into thin rings.
Stir the onions into the doenjang and gochujang mixture. The mixture should be soft and spoonable – if it’s too thick, stir in a little boiling water until it’s the right consistency.
Spoon the mixture into a serving bowl, then sprinkle with spring onion and sesame seeds. Serve as a dipping sauce for Korean barbecue