Kochujang Sauce
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
- 2 teaspoons sesame seeds toasted
- 2 tablespoons korean red chili paste (kochujang)
- 2 small garlic cloves finely minced
- 2 scallions finely shredded on diagonal
- 2 teaspoons sugar (or other sweetener)
- Carbohydrate 9.88800001010607 g
- Cholesterol 0 mg
- Fat 5.52569999446492 g
- Fiber 3.05099999667604 g
- Protein 4.67910000423257 g
- Saturated Fat 0.777149999219586 g
- Serving Size 1 1 serving(s) (152g)
- Sodium 11.130000013999 mg
- Sugar 6.83700001343002 g
- Trans Fat 0.360119999972246 g
- Calories 96 calories
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.
