Kochujang Sauce

Name: Kochujang Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons korean red chili paste (kochujang); 2 small garlic cloves, finely minced; 1 tablespoon rice vinegar or 1 tablespoon cider vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 2 teaspoons sesame seeds, toasted; 2 scallions, finely shredded on diagonal; 2 teaspoons sugar (or other sweetener)

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Recipe by J. Ko

This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.