Gochujang Sauce
by
Yong Shin
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!
- Level
Basic
- Cooking
15m
- Overral
30m
- Ready
Gochujang
1 cupSoy Sauce
½ cupRice Wine Vinegar
¼ cupMirin
¼ cupFish Sauce
¼ cupSesame Oil
¼ cupTurbinado Sugar
¼ cupMinced Garlic
1tbspWater
¼ cup
Gochujang
1 cupSoy Sauce
½ cupRice Wine Vinegar
¼ cupMirin
¼ cupFish Sauce
¼ cupSesame Oil
¼ cupTurbinado Sugar
¼ cupMinced Garlic
1tbspWater
¼ cup
Gochujang Sauce
Yong Shin
Make a cane syrup by boiling ½cup of turbinado sugar and ¼cup of water until dissolved. Add the cane syrup to a large bowl, along with ¼cup of sesame oil
Add ¼cup of rice vinegar and ½cup of soy sauce
Add ¼cup of mirin and ¼cup of fish sauce
Add 1 cup of gochujang paste
Add 1tbsp 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!