- Minced finely, small garlic cloves- 2
- Korean red chili paste (Kochujang)- 2 tablespoons
- Soya sauce- 1 tablespoon
- Rice vinegar, cider vinegar- 1 tablespoon each
- Sesame oil- 1 tablespoon
- Toasted sesame seeds- 2 tablespoons
- Finely shredded, diagonally, scallions- 2 tablespoons
This is a sauce which is served with a few Korean dishes; some of them are Bi Bam Bap.
But it’s not that it can only be used for mixing with the dishes. It can also be used as a dip for adding a tinge of spice with anything. It can also be used in soups and to stir fry anything.
- Mix all of the available ingredients together in order to blend them well. Stir until they are blended properly. If the sauce is very thick in consistency then add some lukewarm water to make it thin.
- If at that time you don’t have rice vinegar with you, you can use white wine vinegar or simple white vinegar instead. The sauce is ready to use. Store it in the refrigerator or use it immediately.
It is a sauce which adds that extra spice to your dish, spicy enough to cover the whole tongue with flavors, sweet and spicy.
- You can use the sauce for various purposes as mentioned above, as dips. You can mix it with rice or it can be used to dress up the salad.
- If you want to thicken up the sauce then you can use a less amount of vinegar in place of that.
- You can use more vinegar or even warm water to thin it out.
- It’s important to check the label on the spices that indicate the level of spice which is a bit hot, medium hot, slightly hot and finally very hot. Accordingly pick the spice for your taste.
- Store the sauce in an airtight container that too in the refrigerator but not for more than 2 or 3 weeks.