Gochujang Sauce
Traditional Korean fried chicken sauce, but with my palate in mind. This sauce is extremely versatile: you can eat it with roasted vegetables, steamed vegetables, fish, roast beef, or anything you'd like!
Make a cane syrup by boiling <quantity>½<unit>cup</unit></quantity> of turbinado sugar and <quantity>¼<unit>cup</unit></quantity> of water until dissolved. Add the cane syrup to a large bowl, along with <quantity>¼<unit>cup</unit></quantity> of sesame oil
Add <quantity>¼<unit>cup</unit></quantity> of rice vinegar and <quantity>½<unit>cup</unit></quantity> of soy sauce
Add <quantity>¼<unit>cup</unit></quantity> of mirin and <quantity>¼<unit>cup</unit></quantity> of fish sauce
Add <quantity>1<unit>cup</unit></quantity> of gochujang paste
Add <quantity>1<unit>tbsp</unit></quantity> of minced garlic
Mix well to combine, transfer to a clean container and refrigerate. The gochujang sauce is ready
Use it to bring your fried chicken to a whole new level!
I'm here to answer any questions you have about Gochujang Sauce. Try me!