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Add 3 TB doenjang and 1 TB gochujang into a mixing bowl. This 3-to-1 ratio is the base of the ssamjang.
Add 1 TB minced garlic, 4 TB minced green onion, 1 TB sugar, 1 TB plum syrup, 2 TB sesame oil, 2 TB crushed sesame seeds, and 1 TB gochugaru.
Add 1 TB mayonnaise if you want the ssamjang to taste a little creamier and rounder. Add 1 TB of gochugaru for that extra spice.
Mix everything together until the sauce turns thick, glossy, nutty, and fully combined.
Taste and adjust to your preference. Add more sesame oil for nuttiness, more plum syrup for sweetness, or more gochugaru for heat.
Serve with Korean BBQ, pork belly, lettuce wraps, grilled meat, or vegetables.