Korean Sauce
A Korean sauce is fermented. Gochujang for spice, doenjang for funk, ganjang for salt. Ji-won Han calls gochujang the umami of Korea.
Featured korean sauce recipes
- Gochujang, fermented from scratch — Ji-won Han · Busan, South Korea · Ji-won: meju, glutinous rice, chile powder, salt. Months. The taste of patience.
- Ssamjang, Korean BBQ dip — Dong-hyun Yoon · Seoul, South Korea · Dong-hyun: doenjang, gochujang, sesame, garlic, scallion. For the lettuce wrap.
- Cho-ganjang, soy-vinegar — Iris · Seoul, South Korea · Soy, vinegar, sesame, scallion, gochugaru. For pancakes, dumplings.
- Doenjang paste, sauce form — Iris · Seoul, South Korea · Fermented soybean paste loosened with broth, garlic, sesame. For samgyeopsal.
- Gochujang glaze — Iris · Seoul, South Korea · Gochujang, soy, honey, sesame, garlic. For wings, for tofu, for rice cakes.
- Galbi marinade, the pear technique — Dong-hyun Yoon · Seoul, South Korea · Dong-hyun: pear, soy, sugar, garlic, sesame oil. The pear is the tenderizer.
- Mayak gyeran, soy-marinated eggs — Iris · Seoul, South Korea · Soft eggs, soy-vinegar-honey-scallion-chile marinade. Twelve hours.
- Gochujang tomato marinade — Ji-won Han · Busan, South Korea · Ji-won: gochujang, tomato, ginger, soy. The marinade that surprises.
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