Yangnyeom Sauce
Yangnyeom chicken, a style of Korean fried chicken that’s been glossed with a gochujang-based sauce, is always a good time. Here, you’re getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name — yangnyeom (pronounced YANG-nyum) means “seasoned” in Korean — and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.
- Total:
- Serves: 3 persons
Ingredients
- ½cup ketchup
- 2tablespoons gochujang
- 2tablespoons rice vinegar
- 2tablespoons maple syrup
- 1tablespoon strawberry jam
- 1tablespoon soy sauce
- 1tablespoon finely grated garlic
- Freshly ground black pepper
Instructions
Step 1
In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.Step 2
Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it’s been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.