Korean Red Dragon Sauce
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 3:16am

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.

About


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