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This sweet and spicy sauce is delish as a marinade for meat and vegetables (Try it in Rach's Korean-style Chicken and Vegetables sheet pan supper recipe) or for steak or pork in a stir fry.
Rach uses gochujang (a sweet-spicy fermented chili paste/sauce) in this recipe, which you can find in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.)
Ingredients
- ¼ cup gochujang (a sweet-spicy fermented chili paste/sauce)
- 1 tablespoon gochugaru (Korean chili flakes) or chili powder of choice FOR EXTRA SPICY preparation (optional)
- ¼ cup warm water
- 2 tablespoons soy sauce, shoyu or tamari
- 2 tablespoons toasted sesame oil
- 2 teaspoons sugar
- 4 cloves garlic, chopped or thinly sliced
- 2 inches ginger, wide grated or chopped
Yield
Preparation
Toss sauce ingredients in a large plastic re-sealable bag or bowl to combine. (Then add meat and/or veggies to bag or bowl if using as a marinade).
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