Koo Chul Paan Recipes

KOCHUJANG SAUCE

Kochujang Sauce image

This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.

Provided by J. Ko

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons korean red chili paste (kochujang)
2 small garlic cloves, finely minced
1 tablespoon rice vinegar or 1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons sesame seeds, toasted
2 scallions, finely shredded on diagonal
2 teaspoons sugar (or other sweetener)

Steps:

Mix all ingredients together well.
Keeps a long time in the refrigerator.
This recipe also multiplies well.
If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
I usually quadruple the recipe so I always have some on hand in the fridge.

Nutrition Facts : Calories 67.8, Fat 3.8, SaturatedFat 0.5, Sodium 506, Carbohydrate 7.5, Fiber 0.9, Sugar 4.7, Protein 1.9

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