Korean Red Dragon Sauce

Ingredients

1/2 cup water
1/2 cup sugar
3/4 cup ssamjang, or more to taste
2 tablespoons usukuchi (light soy sauce), or more to taste
1 teaspoon sherry vinegar, or more to taste
1 teaspoon sherry vinegar, or more to taste
1 teaspoon sesame oil

Preparation

1
In a small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved
2
Remove from heat and let cool slightly, then add ssamjang until dissolved
3
Stir in soy sauce, vinegar, and sesame oil. Taste, and adjust as needed. No one flavor should be prominent.

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About

This recipe is adapted from one found in David Chang's Momofuku cookbook.

Yield:

1.25 cups

Added:

Friday, December 4, 2009 - 3:16am

Creator:

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