The second installation of Demystified: Soy Bean Paste, we're covering Korean soybean paste or at least a variation. Ssamjang combines both doenjang (fermented soybean paste) and gochujang (fermented red pepper paste) to make a dipping sauce. Traditionally, it’s served with boiled pork in a lettuce wrap. Some people prefer boiled pork shoulder but I love the richness of boiled pork belly with the crunch of pickled garlic.