Korean spicy soybean dip (Ssamjang)

1. Grate the garlic very finely and chop the spring onion and quarter onion finely.

2. In a bowl, stir the doenjang and gochujang until smooth.

3. Add the garlic, spring onion, onion and honey and mix thoroughly.

4. Finally stir in the sesame oil and toasted sesame seeds.

5. Spoon into a small bowl and leave covered in the fridge for at least 10 minutes so the flavours meld.

6. Serve with grilled meat wrapped in lettuce leaves (ssam), raw vegetables or rice.

Tip: Ssamjang is the essential sauce of Korean barbecue: place meat, a little rice and a dab of ssamjang in a lettuce leaf, then eat it in one bite. It keeps in the fridge for a week.