By Judy Joo
This quick, tangy Korean sauce of soybean paste, chilli paste and mirin is perfect with bulgogi or any barbecued meat
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 136
- fat 7g
- saturates 1g
- carbs 14g
- sugars 7g
- fibre 2g
- protein 4g
- salt 2.1g
- 2½ tbsp doenjang (soybean paste, see tip)
- 2 tbsp gochujang chilli paste (see tip)
- 2 tbsp mirim (Korean mirin)
- ½ tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 garlic clove, grated
- 1 spring onion, thinly sliced
A Korean essential, this pungent fermented soybean paste is similar to a strong miso paste, but darker, coarser and stronger in flavour.
Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs
Known as mirin in Japan, this sweet cooking wine has a small alcohol content and is used to give food a hint of sweetness.
In a small bowl, whisk together all the ingredients and serve. Will keep, covered, in the fridge for up to 3 days.