clock menu more-arrow no yes mobile

Filed under:

Watch David Chang Put Ssam Sauce to Use

He shares two recipes in a new video for Whole Foods

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

In a quick new video, New York City-based chef David Chang shows home cooks how to use his now widely available Ssäm Sauce, a spinoff of traditional spicy-sour-sweet Korean gochujang. For over a year Chang and his team have been hawking the deep red sauce. It's on the tables at Chang's Fuku restaurants — glorified fried chicken shops with a fast casual feel — and since last May on shelves at Whole Foods. But how does one use it at home? Here Chang demonstrates two simple shrimp recipes: The first is a shrimp cocktail riff, made with the sweet and sour sauce as well as some horseradish, for an extra kick. The other recipe is even easier: A mixture of raw shrimp, scallions, and Ssäm Sauce mixed together and laid out on a hot grill. The sauce serves as both a marinade and glaze. These preparations probably work just as well with chicken or steak, and if Ssäm Sauce proves hard to find, gochujang will work just as well.

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day