By Jim Hingst
Recently gochujang sauce has
become a trendy accompaniment for fried chicken (especially wings) as well as
stir-fried vegetables or Asian noodles. It is also used as a dipping sauce.
The key ingredient of this sauce is gochujang,
which is a Korean red pepper paste. Available in different levels of spiciness,
gochujang paste is made with Korean peppers and fermented soybeans along with
other spices. Unless you live in a city with Korean or Asian markets, you will only
find this paste online from a supplier such as Amazon.
As with many dishes, several
variations of this sauce have been concocted. The recipe in this article, although
spicy, will not burn a hole in your stomach. If you choose to try this version,
make sure that you taste test it first before using it and adjust the seasoning
to your liking. If the sauce is not spicy enough for you, just add more
gochujang paste to it to elevate the heat.
Ingredients
2 tablespoons gochujang paste
1 tablespoon ketchup
2 tablespoons soy sauce
3 garlic cloves, minced
1 teaspoon sesame oil
(NOTE: the flavor of sesame oil can overpower a dish. A
little goes a long way. Use sparingly).
¼ cup apple cider vinegar
¼ cup brown sugar
¼ cup corn syrup
pinch of pepper
pinch of 5 spice powder
pinch of ginger powder
(NOTE: Ginger powder has a very strong flavor compared
to fresh ginger. This is another ingredient that you should use sparingly.)
Directions
In a sauce pan sauté the
garlic for 30 seconds to a minute in a couple of tablespoons of oil until the garlic
is fragrant.
Combine the remaining
ingredients in a small bowl and whisk.
Add the mixture to the sauce
pan and heat on low for a few minutes.
refrigerator for up to a week.
© 2022 Jim Hingst, All Rights Reserved
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