The anchor of Korean fried chicken is yangnyeom sauce. Its sweet, spicy, and savory notes are important for Korean Fried Chicken devotees around the world. Gochujang alongside sweeteners, aromatics, and other seasonings is blended to create an irresistible sauce. This sauce is perfect for both Korean fried chicken and as a new dipping sauce for chicken tenders, nuggets, or other meals. This yangnyeom sauce recipe will surely become popular among all types of cooks.
What’s Special About Yangnyeom Sauce
The distinct characteristic of yangnyeom sauce is that the flavor is sweet, spicy, salty, and tangy all together, different from Western sauces. The structure of gochujang ensures a fermented complexity which, alongside the sweetness of honey, rice syrup, and soy sauce, becomes multidimensional. The flavor of sesame oil, soy sauce, garlic, ginger, and their rich umami depth work with the sweetness of honey for a unique experience. Once you taste it, you want more and more.
Ingredients for making Yangnyeom Sauce
- ¼ cup (about 4 tablespoons) gochujang (Korean red chili paste)
- 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
- Optional: 1 teaspoon gochugaru (Korean chili flakes) for desired heat
Equipment Needed
- Medium mixing bowl
- Measuring spoons
- Whisk or wooden spoon
- Small saucepan (if desired heating)
- Airtight container for storage
Time Frame
- Preparation: 5-10 minutes
- Optional cook time: 2-3 minutes
- Overall: 7-13 minutes
Instructions to make Yangnyeom Sauce
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.
Serving Ideas for Yangnyeom Sauce
- Pair the Yangnyeom Sauce with authentic Korean fried chicken
- Use as a dipping sauce for dumplings and spring rolls or even tempura
- Drizzle sauce onto bibimbap or rice bowls
- Brush onto the grilled meats during the last few minutes of cooking for an extra layer of flavor
- You can add it to the stir-fries for an instant flavor kick
- Mix it with mayonnaise for a spicy spread on sandwiches
- Serve with raw veggies as a dip
- Use it as a marinade for chicken, pork, and even tofu
Tips and Tricks about the Yangnyeom Sauce Recipe
- Adding ginger and garlic paste will make the sauce smoother. Blending all ingredients in a food processor works too.
- Unused sauce can be stored in the fridge for 2weeks but try using heat, this will make it thicker too.
- If the spice kick of gochujang is too much, start with less. It’s easier to add later.
- Add 1 teaspoon of corn starch mixed with water during the heating period to achieve a thick and glutinous texture.
- Pre-minced alternatives are helpful, but fresh ginger and garlic will give the sauce a boost.
- Water or more vinegar can be added to thin sauce that is too thick.
Yangnyeom Sauce
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.
FAQs About Yangnyeom Sauce
Q: Is there anything else I can use in place of gochujang in Yangnyeom Sauce recipe?
A: Gocthuajang does have its own distinct flavor, but if its unavailable, you can make a substitute using 2 parts Sriracha, 1 part miso paste, and 1 part honey. It won’t be a perfect match, but it will provide a sweet, spicy, and umami flavor.
Q: Is Yangnyeom sauce gluten free?
A: It does contain soy sauce which has gluten. To modify it, use tamari or gluten-free soy sauce to make the sauce gluten free.
Q: How spicy is yangnyeom sauce?
A: The spice level is modifiable. Following the recipe exactly gives a medium spice level. For mild, reduce the gochujang by half, or for extra heat add gochugaru.
Q: What is the shelf life of homemade yangnyeom sauce?
A: The no-cook version will last a week in the fridge and the heated version will last two weeks. Both should be kept in an airtight container.
Q: Can I prepare yangnyeom sauce ahead of time?
A: Absolutely! The flavors meld and develop when the sauce rests; therefore, making it a day ahead can improve the flavor.
Q: What makes yangnyeom sauce different from buffalo sauce?
A: Yangnyeom sauce is distinctive because it has a more nuanced taste from fermented chili paste, garlic, ginger, and sesame oil, while buffalo sauce has a more simplistic flavor profile based on butter and cayenne pepper.