It's okay, you can make Korean food.
Ingredient guide
Ssamjang is a thick, seasoned dipping paste made from doenjang and gochujang with garlic, onion and sesame oil. It is the dab you put on a lettuce wrap with grilled meat.
Savory, mildly spicy and a little sweet, with garlic and sesame notes.
Tubs or tubes labeled ssamjang in Korean markets. It is ready to eat, unlike plain doenjang, which is saltier and meant for cooking.
Refrigerate after opening; it keeps for many months.
Works in any country — look for these names, in these kinds of shops.
Honest swaps, with amounts per unit of the original and how the dish will change.
For each 1 tbsp ssamjang: 1½ tsp gochujang, 1½ tsp doenjang or miso, ¼ tsp minced garlic and ¼ tsp toasted sesame oil
The same ingredients ssamjang is made from, so it tastes very close. Stir well and let it sit for a few minutes.
▲ fresher garlic
For each 1 tbsp ssamjang: 1½ tsp miso, 1½ tsp sriracha and a pinch of sugar
Works when you have no gochujang; a little tangier and less deep.
▲ tangier▼ fermented depth
대파
Fresh and mildly sweet with a gentle onion bite that mellows when cooked.
고추장
Spicy-sweet and savory with a fermented depth; the heat varies by brand.
배추김치
Sour, salty, spicy and savory. It gets tangier the longer it ferments.
고사리
Earthy and subtle, with a chewy texture.