Follow these steps for perfect results
gochujang
see note
soy sauce
rice wine vineger
dark brown sugar
garlic
minced
fresh ginger
grated
toasted sesame oil
Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl.
Whisk all ingredients together until well combined.
If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches a consistency that easily drips off a spoon.
Serve immediately with Korean fried chicken.
Expert advice for the best results
Adjust the amount of gochujang to control the level of spiciness.
For a richer flavor, use toasted sesame seeds instead of sesame oil.
Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl alongside Korean Fried Chicken. Garnish with sesame seeds.
Serve with Korean fried chicken.
Use as a dipping sauce for appetizers.
Drizzle over rice or noodles.
Light and refreshing to balance the spice.
The sweetness complements the spice.
Discover the story behind this recipe
Essential condiment in Korean cuisine, particularly for fried chicken.
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