Chef Kim Dae-seok's Premium Gochujang Sauce.
Vinegar-Chili Sauce⏱ 15min👥 10 servings
Ingredients
- 1 kg of gochujang.
- Hwanmansik vinegar, 200g.
- 180 grams of sugar.
- 180g of corn syrup (white).
- Garlic, 50g.
- 16g of black sesame seeds.
- 160g of dashima (kelp) broth.
- 16 grams of acetic acid.
- Soy sauce, 24g.
- 20 grams of sliced ginger.
- 30g of sesame oil.
- Gochugaru (Korean chili powder), 20g.
- 35 grams of lemon juice.
Instructions
1
First, place the liquid ingredients (vinegar, kelp broth, acetic acid, Jin-ganjang sauce, and lemon juice) in a bowl.
2
In a bowl, combine garlic, ginger, sugar, and finely ground gochugaru (Korean chili powder). Stir well until the sugar dissolves.
3
Add sesame oil and white corn syrup, and stir again.
4
Finally, add the gochujang and slowly stir in one direction until everything is well combined.
5
Add sesame seeds and gently mix until well combined. Then, marinate the Korean radish.