Yangnyeom Sauce
The distinct characteristic of yangnyeom sauce is that the flavor is sweet, spicy, salty, and tangy all together, different from Western sauces.
Equipment
- Medium mixing bowl
- Measuring spoons
- Whisk or wooden spoon
- Small saucepan
- Airtight container for storage
Ingredients
- ¼ cup gochujang (Korean red chili paste) about 4 Tablespoons
- 2 tablespoons soy sauce
- 2 tablespoons honey or rice syrup
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2-3 cloves garlic finely minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped green onions
- 1 tablespoon toasted sesame seeds
- 1 teaspoon gochugaru Korean chili flakes for desired heat Optional
Instructions
Method 1: No-Cook Version
- Combine gochujang, soy sauce, honey (or rice syrup), and brown sugar in a medium bowl.
- Mix the ingredients until smooth.
- Add minced garlic, ginger, and sesame oil to the bowl.
- Pour rice vinegar and blend thoroughly.
- Ultimately, mix in the sliced green onions along with the toasted sesame seeds.
- Check the taste and make necessary modifications to the seasoning; sweetness can be enhanced with extra honey, vinegar can be added for more tanginess, and extra gochugaru can be added for extra spiciness.
Method 2: Heated Version
- Put all ingredients except the green onions and sesame into a small saucepan and mix together.
- Cook on low for 2-3 minutes while stirring the pot constantly to avoid scorching.
- After a while, the sauce will begin to gently bubble and thicken.
- Take it off the heat and let it cool for a bit.
- Mix in the green onions and sesame seeds.
- Allow it to cool completely before moving it into a container that seals tightly.