Peel and finely mince the garlic.

Thinly slice the green onions.

Toast the sesame seeds if they are not already toasted.

Mince the ginger if using.

Grate the Asian pear if using.

Measure the doenjang, gochujang, sesame oil, honey, rice vinegar, soy sauce, and any optional ingredients.

In a medium mixing bowl, combine the doenjang and gochujang until evenly blended.

Add the sesame oil, honey (or brown sugar), rice vinegar, and soy sauce. Stir until smooth.

Fold in the minced garlic, sliced green onions, toasted sesame seeds, and any optional ingredients.

Mix thoroughly until the ssamjang is uniform in color and consistency.

Taste and adjust as needed. Add additional honey for sweetness, gochujang or gochugaru for more heat, rice vinegar for brightness, or sesame oil for additional richness.

Cover and refrigerate for at least 20–30 minutes before serving to allow the flavors to meld.

Store refrigerated in an airtight container for up to 2 weeks. Stir well before each use.