I have really been enjoying this gochujang sauce a lot as of late. Gochujang is a Korean condiment made from chilies and fermented rice and soy beans. It is spicy hot and it has a really nice flavour. This sauce compliments the flavour and the heat of the gochujang with the tartness of rice wine vinegar, the saltiness of soy sauce and the sweetness of brown sugar and the toasted sesame oil adds an amazing aroma. The idea is to balance each of the aspects in the sauce to form something that is simply amazing. I have been enjoying this as a sauce on bibimbap, as a dressing o bibimguksu and in this case on some simple steamed asparagus. I served the steamed asparagus with gochujang dressing as a side for my bulgogi burger. The sauce also makes for a great Korean style BBQ sauce that is an excellent way to use up some leftover pulled pork or shredded chicken.
1 tablespoon gochujang
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds (toasted and crushed)
1. Mix everything.
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