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.
- Serves: 3 persons
- ½cup ketchup
- 2tablespoons gochujang
- 2tablespoons rice vinegar
- 2tablespoons maple syrup
- 1tablespoon strawberry jam
- 1tablespoon soy sauce
- 1tablespoon finely grated garlic
- Freshly ground black pepper
Step 1In 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 2Use 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.