Thursday, November 12, 2009
Korean Spicy Sauce
This is like the nouc cham of the Korean cusine, it's spicy, sweet, sour, salty and nutty from the sesame seeds. Use it as a dipping sauce or for your bibimbap or hwedupbap. Make a bigger batch as they don't last for very long.
P.S again this is my friend K's family recipe.
In a bowl mix 6 tbs of gojujang , 3 tbs of rice vinegar, 1.5 tbs of sugar and 2 tbs of sesame seeds.
Mix well and this will keeps well for 2 weeks in the fridge.