This rich sauce, prepared by balancing the fermented red pepper paste gochujang with soy sauce and honey, is the characteristic flavor in Korean cuisine's bibimbap and grilled meats. With its sweet-spicy-savory balance, it adds depth to dishes.
Mix the gochujang, soy sauce, honey, rice vinegar, and crushed garlic in a pot until smooth.
Add water to the mixture and simmer gently over low heat, stirring constantly, for about 5 minutes; the sauce should thicken slightly.
Remove from heat and stir in the sesame oil, then serve hot, drizzling the sauce over bibimbap or grilled meat.
Allergen: soy sauce and gochujang generally contain wheat (gluten); those on a gluten-free diet should be careful. Important: the spiciness and saltiness of gochujang varies noticeably by brand, add a little at first, taste, and increase. Note: the sauce can burn quickly at high heat, cook it over low heat.
Adding a dessertspoon of sesame oil to the sauce noticeably strengthens the aroma characteristic of Korean cuisine; this small touch makes a difference in bibimbap and grilled meats.
Admin DadaGastro · verified in test kitchenKarıştırırken fazla çırpmışım, dokusu sertleşti. İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
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