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Playing How To Make Korean Sauce or Marinade | Rachael Ray

How To Make Korean Sauce or Marinade | Rachael Ray

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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

Serves: 4

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).