Korean ssamjang, a salty, spicy condiment used with foods that often are wrapped in lettuce for eating, inspired this umami-packed no-cook sauce. It gets its rich, spicy-sweet flavor from a combination of white miso and gochujang—two high-impact ingredients we always keep on hand—plus toasted sesame oil. Scallions and garlic add allium pungency. Serve with grilled or roasted meat, poultry or seafood, or even on runny-yolked fried eggs on top of a bowl of rice.