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 sesame oil

In a small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved

Remove from heat and let cool slightly, then add ssamjang until dissolved

Stir in soy sauce, vinegar, and sesame oil. Taste, and adjust as needed. No one flavor should be prominent.

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

1.25 cups

Friday, December 4, 2009 - 3:16am