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!

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