Ssam Jang is the spicy, savory, sauce that you absolutely need in your life. Sure you can buy one of the ready-made green plastic tubs, but why? Make it at home by combining a few ingredients to transform basic condiments to a savory, put-it-on-everything sauce. Once you've had your own homemade ssam jang, you'll never go back. Shall we?
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What is Ssam Jang 쌈장?
Ssam Jang, sometimes spelled as one word ssamjang, is a thick, salty, umami-rich sauce. It is made with doenjang 된장, a fermented soybean paste, as the primary ingredient along with gochujang 고추장 for heat and a few other ingredients.
You probably know Ssam Jang best as a condiment served with Korean BBQ that you dollop onto rice and a piece of BBQ and wrap into a lettuce leaf. The literal translation of "ssam" and "jang" from Korean to English are "wrap" and "sauce." But Ssam Jang can also be used as a dip for vegetables as well as a sauce to mix into rice.
Consider Ssam Jang an all-around condiment/dip/sauce, kind of the way you would use American BBQ Sauce as a condiment, a dip for chicken tendies, and a sauce.
What to do with Ssam Jang Beyond Korean BBQ
The most common and obvious use for Ssam Jang is for ssam, serving it as a condiment or sauce alongside Korean BBQ, grilled chicken, and/or fish to dollop onto little bundles of rice wrapped in a variety of leafy lettuces and herbs.
But you can use Ssam Jang a lot of different ways! In this house, there is always a jar of homemade Ssam Jang in the fridge to use as a dip for cut fresh vegetables.
Here are some more ideas to try:
- "Weeknight Ssam," without the full koreanBBQ panoply, just eat Ssam Jang with some steamed rice, cooked salmon or canned tuna, and some lettuce leaves
- Stir Ssam Jang as a sauce into any grain bowl that needs a spicy, umami kick
- Use as an alternative to Bibimbap Sauce for mixing into traditional Bibimbap and Salmon Bibimbap!
- more funk, less heat sauce for Bibim Guksu, Korean spicy chilled noodles
- Dollop onto hard-boiled eggs for a super-umami protein snack
- Thin out with a few tablespoons of water or rice vinegar and drizzle over roasted vegetables like Charred Broccoli
- Shake with more rice vinegar and avocado oil for an AWESOME salad dressing
Is Ssam Jang the Same as Gochujang?
No, Ssam Jang is not the same thing as gochujang. Ssam jang is a final condiment/sauce made primarily of doenjang and gochujang, along with other seasoning ingredients.
What is the Difference Between Gochujang, Doenjang, and Ssamjang?
Gochujang, Doenjang, and Ssam Jang are all related, they do have the word "jang" in them. However, they are very different in their ingredients and what they're used for.
Ssam Jang is a finished product that you use as a condiment, dip, sauce, spread, etc, and contains doenjang and gochujang as primary ingredients. You can buy store-bought prepared Ssam Jang, usually packaged in green plastic tubs (pictured above) and stacked in the same aisle with gochujang and doenjang, but why? It's so much better when you make it yourself. Besides, if you buy the two main ingredients, you can use those ingredients for a lot of other things. Speaking of Ssam Jang ingredients...
Doenjang is a fermented soybean paste, not unlike Japanese miso, that has more funk and deeper flavor. It is usually not used on its own, but as an ingredient in other dishes. It is the primary ingredient in Ssam Jang, and other Korean dishes like Doenjang Jjigae (Korean Soybean Paste Soup/Stew).
Gochujang is a spicy hot chile pepper paste made by fermenting chile pepper powder with rice. It is an ingredient that adds heat to Ssam Jang.
Is Ssam Jang Healthy?
Before we even get to the nutrient-level health benefits, it's worth nothing that one of the MOST important benefits of Ssam Jang is that it makes you eat MORE vegetables because you cannot help yourself from dipping carrot after cucumber after carrot in it. I hate the overused cliché, but something about the salty umami of Ssam Jang truly is addictive. In a good way.
Doenjang Has Probiotic-like Qualities. Doenjang, the primary ingredient in Ssam Jang, is made by fermenting soybeans with salt. Similar to its Japanese cousin miso, doenjang contains gut-health promoting probiotic bacteria. That fermentation gives doenjang its umami flavor, that salty, savory deliciousness that's hard to pinpoint in foods.
Gochujang Also Has Probiotics. Gochujang, the spicy chile pepper-based sister to doenjang, is made by fermenting Korean hot chili peppers with rice and sometimes soybeans. It also contains gut-health promoting probiotic bacteria.
Ssam Jang Dietary Considerations
As long as you pay attention to the individual base ingredients in the doenjang brand you use, this recipe for Ssam Jang is:
- dairy-free
- gluten-free
- refined sugar-free—if you use maple syrup, honey or no sweetener at all!
- low carb—though not keto, paleo, or Whole30 because doen jang is made from soy beans and gochujang itself contains trace grains for fermentation, soy, and sometimes alcohol
One thing y'all ask me is whether doenjang, gochujang, and now Ssam Jang are part of an anti-inflammatory diet. In general, hot sauces made from chili peppers are a gray area because chili peppers are a nightshade and for some people, nightshades can exacerbate inflammation. If hot sauces, and chili peppers in general, don't cause issues for you, you're good to go!
What Ingredients You Need for Homemade Ssam Jang
For homemade Ssam Jang, you only need a few ingredients:
- doenjang, ¼ cup
- gochujang, 2 tablespoons
- garlic, 2-3 cloves minced
- green onion, 1 stalk, sliced
- maple syrup, 2 teaspoons
- sesame oil, 1 teaspoon
** Pro-tip: You can make the Ssam Jang spicier by adding more gochujang.
What Doenjang Should I Buy and Use
The doenjang shelves at a grocery store can be overwhelming. Doenjang is usually packaged in golden beige plastic tubs and jars, similar to the way all gochujang is packaged in red.
The best doenjang will have only two ingredients, soybeans and salt. However, most commercial brands sold in stores also have additional ingredients like alcohol as a preservative, flavor enhancers like sugar and MSG, and fermentation aids like wheat and koji.
Read the labels for the shortest ingredient list. The fewer ingredients, the more "authentic" (and probably more expensive!)
These are brands of doenjang I actually use and recommend, mostly because I look for products with no sugar/sweeteners and no wheat:
- Sempio Togul Doenjang contains only soybeans, water and salt, with an aging period of 6 months.
- Sempio Bek-il Doenjang, same brand and ingredients as above, but specifically labeled as "aged for 100 days"
- Chung Jung One "Kong" Doenjang, has soybeans, salt, and added koji starter, but this has been the easiest one to find, for me, in a Korean grocery store that has no wheat or msg. The texture is more coarse, with larger pieces of soybeans.
This brand makes doenjang with only soybeans and salt, and is available online. I have not tried it.
Doenjang, like any condiment, varies in aging time, level of intensity of flavor, texture, and ingredients across brands. The base ingredients are soybeans and salt. From there, ingredients vary, including wheat and koji starter to speed up fermentation, alcohol or other form of preservatives, and sometimes even seasonings like garlic and/or onion. Read the labels to look out for any ingredients to which you are sensitive.
Can You Substitute Miso for Doenjang?
Of course you can substitute miso for doenjang, but I'd only go this route as a very very very last resort.
Both Japanese miso and Korean doenjang are made of fermented soybeans, but they taste different. Korean doenjang is saltier, "funkier," and may have a coarser texture. Miso is lighter, milder, and some kinds may even have an underlying natural sweetness.
If you have to use miso, use the darkest miso you can find, usually a red miso called "aka-miso" that's fermented longer so it's deeper in flavor and saltiness.
What is the Best Gochujang to Use
Gochujang is a Korean hot pepper paste made by fermenting chili peppers with rice and/soybeans. It has a deep-toned, savory umami flavor with a subtle background sweetness. Though sometimes literally called a "sauce," gochujang is actually more a starter ingredient used to make and flavor marinades, sauces, soups and more, and not something you would use directly out of the container at the table to season a final dish.
Which Type or Brand of Gochujang is Best?
Use any kind of gochujang that suits your taste and preferred heat-level. These are brands of gochujang I actually use and recommend, mostly because I look for products with no corn syrup and no wheat:
- O'Food Gochujang contains tapioca syrup rather than corn syrup. It does not contain wheat in the ingredients, though the label indicates that it's made in a facility that also processes wheat
- O'Food Gluten Free Gochujang, same brand and ingredients as above, but specifically labeled gluten-free because it's made in a dedicated gluten-free facility
- Trader Joe's, surprisingly, has a good gochujang made in Korea and if you're new to gochujang, the container is small enough that you won't feel overwhelmed
- Mother in Law's Gochujang deserves a mention because I have tried it several times, it tastes great and most importantly it is available at many Whole Foods markets, which might be more accessible than a Korean grocery store. However, the ingredients do include wheat flour as well as malt syrup, made form barley (gluten).
Additional Ingredients Resources and Notes
Maple Syrup. I prefer the sweetness of natural maple syrup to refined sugars, and use a very little amount, if any at all. I use an organic maple syrup like this. You can also use honey, or even pureed dates.
Sesame Oil. Toasted sesame oil is a finishing oil, added to dishes in small amounts just before serving for its flavor, rather than a cooking oil. It is darker in color and has a deep umami flavor. This is a reliable Japanese brandthat I've been using since I was a kid. There are now many brands of toasted sesame seed oil available, even organic versions, at regular grocery stores.
Roasted Sesame Seeds. Sesame seeds add some texture and when toasted, a layer of umami in addition to the toasted sesame oil. You can buy sesame seeds plain or toasted. Make sure theseeds are toasted. If they are not toasted, toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.
Any and all other herbs and produce from local farmers' markets or Whole Foods market
Grab any of the ingredients here:
Level-up Ssam Jang with Variations
Once you get your base recipe down, you can add ingredients to Ssam Jang for different flavor variations. Here are some to try:
- Asian pear or Fuji apple: 1-2 tablespoons of grated or blended Asian pear will add natural sweetness and make the ssam jang a more spreadable texture
- toasted walnuts: finely chopped, adds a layer of toasted, nutty umami
- canned tuna: my Mom adds canned tuna to give the ssam jang a deep, seafood umami flavor, and adds texture. This makes Ssam Jang heartier, so you can eat this with just rice wrapped in a lettuce leaf without added protein from Korean BBQ
Advance Prep, Leftovers and Storage
Ssam Jang will last in the refrigerator for up to two weeks if you use a clean utensil to take it out of its container. So make it a week in advance, or store fresh leftovers for up to two weeks in an airtight container.
Freezer. You can freeze Ssam Jang for up to 6 months in an air-tight container with as much air removed. Thaw in the refrigerator. I recommend against microwave thawing. Stir the thawed sauce to re-combine the ingredients before serving.
Side Note: You can freeze straight-up plain doenjang and gochujang for up to 12 months.
Ssam Jang Recipe
Ingredients
- ¼ cup doenjang, Korean fermented soy bean paste
- 2 tablespoon gochujang
- 2 cloves garlic finely minced (about 1 teaspoon)
- 1 stalk of minced green onion
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 2 teaspoon sesame seeds
- 1-2 tablespoons water to thin the sauce for texture
Instructions
- Stir together all ingredients in a small bowl until well combined. Transfer to serving bowl and garnish with additional toasted sesame seeds and sliced green onions.
Lindsay Van Kirk says
My favorite dip is french onion. creamy, classic, savory, delicious!
Erica says
I love spinach and artichoke dip. :)
Kathy - Panini Happy says
My favorite dip: good ol' 7-layer dip :-)
junie12e says
My favorite dip is hot artichoke dip! YUM! Thank you for the great giveaway!
Sean P. says
Spinach/artichoke!
Stacy says
Artichoke dip, because artichokes are delicious in any form.
April says
I'm a huge fan of the Williams-Sonoma breakfast and brunch book and would love to try this new one.
My favorite dip is salsa from Papalote.
irene says
i love spinach dip.
laurel says
french onion dip :)
Ting says
I love hummus. It is so delicious plain or jazzed up!
brittany says
Smoked salmon dip!
Ali says
I love hummus :) So much so I've mastered my own Sun Dried Tomato Hummus... it is Yummus.
http://hisbirdiesnest.blogspot.com/2009/10/hummus-is-yummus-sun-dried-tomato.html
anne says
avocado aioli is awesome for tortilla chips and fries!
Lana says
Blue cheese dip. With fresh veggies. Yum. Yum.
Meggie says
That spinach dip that comes in the center of a hollowed out loaf of pumpernickel bread.
Craig says
Hot Crab dip.
Nastassia says
my favorite dip is a cold and creamy spinach and leek dip!
Leslie says
my favorite dip is from The Barefoot Contessa, her Sun-dried Tomato Dip, delicious!
jkru says
my favorite dip is queso because Texas is apparently rubbing off on me...
Mel says
My moms spinach dip with organic full fat sour cream!
Actually… crab dip.. yes..
PJ says
My favorite is onion soup dip, but the carmelized onion that was in your headline sounds like it might even be better!
Doris says
My absolute favorite is spinach artichoke dip!
Zoe says
Cheddar cheese crab dip - served warm.
Pamela M says
My favorite dip, no matter how bad for me it is, is hot baked spinach artichoke dip. I prefer to make it without mayonnaise, because the idea of baking mayonnaise just weirds me out, but yeah, that's my favorite.
Lily says
my favorite dip is the spiciest galicy salsa my sister makes. it rocks!!!
Anisha V says
Favorite dip = my homemade guacamole! Tons of lime & pinch(es) of sea salt FTW!
keri says
spinach artichoke dip. :)
Bertha says
I'm always trying to find a great menu for the holiday and what's not to love about caramelized onion and sour cream? yumm.....
saveur says
As unhealthy as it is, my favourite dip is a cheese dip! All you need is onion, cheese (cheddar, monteray jack, etc) plus mayo!
kristy says
anything cheesy, buttery, creamy.... mmmmm!
Caitlin says
You can never go wrong with Spinach and Artichoke Dip. I actually highly recommend the one in Ellie Krieger's cookbook - delicious!
TobyD says
I love my Black Bean Salsa - a dip for Scoops!
Minxi says
My favorite dip has got to be my stepdad's homemade guacamole. I have no idea how he seasons it, but it is delicious!
karen says
spinach and artichoke, deadly but so good
Katelyn says
I love spinach and artichoke dip...nice and warm with lots of pepper jack and parmesan cheese. That's my favorite! (and no one makes it better than my mom!)
Lauren says
I love Spinach and Artichoke Dip and Guacamole.
Sarah J. Gim says
i am beginning to sense a common theme here with spinach and artichokes....
Stephanie says
My favorite dip is my own super-flavorful and heart-healthy version of guacamole with homemade pita chips.
Anna says
Gotta repeat it- Spinach and Artichoke Dip!
Kareen says
Cream cheese with pesto and oil-packed sun-dried tomatoes. Spread on a Town House cracker. Yum!
LS says
spinachhhhhhhhhhhh! hot or cold. mmmm.
although thanks to a handful of you, i plan to spend the next 15 minutes looking for crab dip recipes !
sunny says
in a word (or in a syllable), guac!
Alexandra says
SPINACH AND ARTICHOKE. Oh my gosh. The one dip that I miss more than anything since I became lactose intolerant is that! I have yet to find a good lactose free version of it but gosh. It's so, so, SO good.
Kate says
Green Chile Cheese!
Emily says
My favorite dip is mine and my mom's homemade cheese and apricot spread (made with cream cheese, Monterey jack cheese, apricots, and golden raisins) that we dip with apple and pear slices, and crackers of course!
fizah says
cheese dips win hands down! :)
somcak says
My favorite dip is spinach-artichoke dip or Rueben dip - it's a tough call!
Leah says
Chocolate Fondue!
Julie says
Mentioned in the tweet, but my favorite dip is a spicy homemade crab dip that includes a healthy amount of vibrant Sriracha. Num.
Diane says
OH! tied between french onion dip and guacamole
Luisa says
RT @TheDelicious Another Quick #HolidayGiftaway: http://is.gd/5h91j My favorite dip is Sundried Tomato Hummus”
Lisa Teague says
My favorite dip is Buffalo Chicken Dip. It's the best with Scoops Chips.
jack says
My favorite dip is that 7-layer monstrosity. I could eat my weight in that!
deb says
My favorite dip is the Barefoot Contessa's onion dip. So creamy and delicious - after my party guests go home, I plop down on the couch with the bowl and a spoon and devour whatever people have been stupid enough to leave behind. :)
Caroline says
my favorite dip is the dill dip from la bou!
Jessica says
I love bruschetta with cannellini beans! Or tofu mixed with roasted veggies and herbs/spices and a touch of olive oil.
ErinsFoodFiles says
My favorite dip or spread, might be my Hot Broccoli Dip! YUM!
c. dempsey says
vegetable dip!!!
Tiffie Lee says
Spinach & Artichoke Dip - hands down.
Jessica says
my friend makes a great baked artichoke dip. I sure do miss it!
Lily says
I am ALL about spinach artichoke dip.
Cynthia says
My favourite dip is hummus
Crystal K. says
I love Spinach And Artichoke Dip it is absolutely wonderful and I could literally just eat it as a meal!
Nutmeg Nanny says
Cold spinach dip inside a hollowed out giant Hawaiian bread roll. It's the best!!!!
Alice says
Can't beat baba ghanoush. haha.
Michelle says
I love to dip. My favorite is buffalo chicken dip with chips or celery. I also love Harry and David pepper dip made with cream cheese.
Belinda says
Definitely spinach and artichoke dip :]
rachel says
by far, just plain goat cheese slightly warmed.
Brooke T. says
Our favorite dip is our home-made spinach dip! Yum. (:
My Nguyen says
I love spinach dip!
Erin says
Yum!
ilysen says
hummus
Jess says
I love guacamole!
Ethan says
Probably hummus with some kick to keep me on my toes, or the classic seven layer dip with jalapenos all over the place
Martha says
My favorite dip is definitely hummus (especially with roasted red peppers!)
Audrey says
I love Hummus, Lebanese style. It's so delicious, I typically like to eat it by the spoonfuls. It's also very good for ya!
Thanks ^~^
Sarah says
My favorite dip is spinach, cheese, and crab!
mia says
current fave is buffalo chicken dip
Lauren says
Definitely homemade spinach and artichoke dip with toasted pita rounds!
Mia says
Add another vote for spinach-artichoke!
ephrat says
Definitely hummus, the creamier/smoother the better!
Erin Sue says
Spinach and artichoke dip!
Robert says
My favorite has to be htipiti
Jess says
Spinach artichoke dip - could never get tired of it (at least not until my pants stopped fitting, but i think it'd be worth the switch to pants with an elastic waistband to keep having more :)
New Cook on the Block says
My favorite dip is my mom's guacamole. Or homemade applesauce when you have pork chops to dip!
Jessie says
Its definitely a toss up! French onion/cream cheese and crab
Kelly says
White bean dip. Mmmm. Creamy and delicious, but everyone's always surprised how low in fat it is! (Minus, I guess, the olive oil ... but that's the good kind, right?)
Debbie Hill says
I love crab dip with cream cheese and lots of Old Bay!
jo says
I love any types of Turkish/Mediterrian dips and hummus would be my pick. Delish with some turkish flat breads!
Quinn says
Port wine dip!
Jodi says
After scrolling through the above entries I still stand by hummus.
Tina says
i like dipping bread into a really good extra virgin olive oil and then some dukka. if that doesn't count as a "spread", then i'd say roasted eggplant dip with pomegrante seeds
Duke says
Hot Crab Spread is how I roll.
Wanna says
My favourite dip? Has be be spicy salsa! The spicier, the better! Yum!
Sarah says
Green Goddess Dip (it gets me every time!)
2 cups mayonnaise
6 anchovy fillets, minced
1/2 cup sour cream
2 tablespoons tarragon vinegar
2 tablespoons chopped green onion
2 tablespoons chopped fresh tarragon (or 1 T dried)
2 tablespoons chopped fresh chives (or 1 T dried)
3/4 teaspoon salt
1/2 teaspoon pepper
Place all ingredients in a small bowl and mix well, or better yet, pulse briefly in a food processor or blender.
Cover and refrigerate to chill the dip thoroughly and to allow the flavors to blend. This recipe can be prepared up to 2 days ahead.
Serve with cooked artichoke leaves and other vegetable dippers, and assorted crackers and toasts.
This makes about 3 cups.
YUM!
Jennifer says
Guacamole with South African avocados but American chips.
Jennifer says
Hard to choose, but I'm going to have to say spinach dip - so good!
Meryl says
Chipotle Hummus!
joiei says
My favorite dip is the hummus I make and serve with crispy wonton crackers.
A Ng says
My fave dip is three cheese artichoke dip.
Michelle {Brown Eyed Baker} says
Oh I just spent oodles of time lusting over this book at the local bookstore! I would love to win it!
My favorite dip is spinach artichoke dip, served with potato chips, tortilla chips, or pieces of fresh bread!
Mellisa says
I make a yummy rosemary lemon canellini bean dip that is a great hummus swap and delicious with pita chips!
Leah Sarah says
My favourite dip is definitely hummus! It's diverse, tasty, and healthy!
Marti says
I think I could love almost any dip made with GREEK YOGURT. My gosh, I feel like I've been waiting all my life for this stuff to come out!
I want to rush out and buy some blue cheese or onion soup mix to see if it is as tasty as I think it might be. Of course, I'm not allowed to eat anything that it might go on.... soooooooo......
mira says
hummus and spinach dip
Kristen says
creamy, garlicky, cuminy hummus ^^
Heather Owens says
Hummus
Julie says
I really love a basic guacamole.... avocado, tomato, red onion, lime juice and salt, done up chunky-style. It is so basic, healthy, and delicious.
Lillian says
spinach artichoke dip. nom nom nom
SY says
hot crab spread is absolutely D*E*L*I*C*I*O*U*S
Caroline Jordan says
My favorite dip is hummus! YUM!
megan says
yummmmmmm
sara says
Mmmm, it's got to be muhammara for me! :)
Selina says
Mexican 7 layer dip! YUM!
I love caramelized onions, and love sour cream...so I HAVE to try this recipe! Thanks for sharing!
Maureen says
Garlic and spinach dip. Or really warm cheesy crab dip.
Yen says
My favorite dip is this one my father in law makes. I'm not even if it has a name, but it has chili (with and without beans), cream cheese and A LOT of cheese. Baked.
Gemma says
Since I was in Greece, I love TZATZIKI !
Jackie at PhamFatale.com says
spinach artichoke dip
Cathy says
Hummus. I make my own, and love it in any flavor. Last night I made dill and killed my food processor...
Michael says
Would have to go with any form of blue cheese dip or Taramosalata as Gemma's Greece entry made me think about...
Ryan Y. says
so many good dips
hot spinach artichoke dip
guac w/chunky avocado, pepper, lime, salt, w/or w/o tomatoes
spicy salsa
hummus dip
black bean dip
Sarah J. Gim says
Thanks all for playing along! The giveaway entry period is over, but please do continue to comment with your favorite dip. After all the comments today, I am now fascinated by what is popular :)
Sharmishtha says
My favorite dip is this mushroom in orange creme that I make. It is rich, sweet, unique and can be adapted to a low fat version for the vain :)
Sarah J. Gim says
Sharmishtha: "for the vain" is the BEST thing i've read all day. granted, it's only four hours into the day (4 am here in Cali), but still, so funny because it's so true.
bmk says
I love salmon dip.
Carolyn says
I love adding scallions and seasonings to cream cheese. Add avocado and you have a great TexMex spread.
Smadar says
Easy: guacamole.
Niki says
I love Skordalia, which is a Greek cold garlic potato dip. And when I saw garlic, I mean like equal parta garlic and potato!!! Okay, maybe not, but darn near close to it!
Janet Robinson says
I think cold spinach dip with bread and veggies is my favorite. The crunch of the water chestnuts makes it the perfect treat!
Anna says
i love a classic chickpea/tahini hummus... though i'm also open to variation: white bean/garlic, sundried tomato/basil, feta/herb... yum!
Michelle McGlynn says
Swiss cheese bacon dip ( it is a recipe adapted from Rachael Ray).
MrsDocChuck says
My husband's gall bladder problems make dip a thing of the past for us. A guilty pleasure I enjoy only on the rare occasion we are invited to a pot luck or smorgasboard.
You all are making me drool with your recipes and ideas!
Kirsten says
hope its not too late - love your blog! gotta go w/ old fashioned onion dip made w/ Nancy's organic sour cream.
Jana says
I love taco dip!
Keely B says
spinach dip in a pumpernickel loaf!
elsa says
spinach-artichoke
Van says
Artichoke dip is my favorite one.
Charity says
Creamy cucumber dinner, as cool and refreshing as breeze in the summertime!
Mellisa says
Wow, thank you so much!! I can't wait to try out the recipes :)
Sarah J. Gim says
so funky, so good