Shipping Fee (up to 30kg) £7.50 UK Mainland, £13.00 Scotland/Northern Ireland, £13.00 UK Islands

Chung Jung One (Daesang) O’Food Mild Ssam Jang (Mixed Soy Bean Paste Gold) 170g

Regular price £1.50

Tax included.

Mild Ssam Jang (Mixed Soy Bean Paste Gold).

Chung Jung One Ssamjang (Seasoned Soybean Paste) is one of the essential traditional fermented condiments used in Korean cuisine.

Mild Ssamjang is used as a dipping sauce for vegetables or as a condiment for Galbi, grilled pork and other meat wrapped in Ssam (vegetable wrap).



Soybean paste (water, brown rice, soybean, salt), Com syrup, Water, Alcohol (to protect freshness), Red pepper seasoning (red pepper powder, water, salt, garlic, onion), Soybean powder, Sugar, Less than 2% of Salt, Monosodium glutamate, Maltodextrin, Onion powder, Garlic extract, Peanut powder, Corn flour, Dextrin, Licorice extract.


Typical Value Per 100g
Energy 868.91kJ / 207kcal
Fat 3.2g 
Of which Saturates 0.5g
Carbohydrate 37.8g
Of which Sugars 23.9g
Fibre 0g 
Protein 9.1g 
Salt 2.02g 



Contains : Soybean, peanut.
See ingredients in bold.

Manufactured in a same facility with producuts used wheat.


Good for Korean BBQ, Korean Rip, Bulgogi with vegetable

Ssamjang is made by mixing Doenjang, Gochujang, finest peppers, onions, sesame seed, and sesame oil

Chung Jung One Ssamjang combines garlic, sesame seed, onion, leek, ginger, and other key ingredients to create a flavorful paste

Due to its rich flavor, additional seasoning is not required. The perfect balance of salt and seasoning makes Ssamjang a wonderful complement for meat and vegetables

No Preservatives / Great for light soups and dipping sauce
Suitable for Vegetarian.


Ready to use.  
Simply paste a small amount of sauce on to a lettuce leaf or meat with chopsticks or you can simply dive the meat into the sauce.


Store in a cool, dry place.   
Keep refrigerated after opening.
For Best Before End: See packaging.





Item Code:


Country of Origin:



Daesang America. Inc.   
One University Plaza,  
 NJ 07601, USA.



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