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Gochujang sauce

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Recipe from Topfood
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5 min
2021-11-18-6r7z4l-spicy-seasoning-of-georgian-cuisine-adjika-in-a-bo-2021-10-21-02-47-07-utc
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Updated 18.04.2022
It’s spicy, savory, and slightly sweet with a hint of piquancy. Traditionally, the sauce is made and fermented to develop the flavors, but there are also ways to make it more simply and quickly. We just need two ingredients and voilà, the sauce is ready! Try it!

Ingredients
servings

  • Gochujang
    1 tbsp.
  • Soy milk
    2,7 fl. oz

Nutrition facts per 100 g

  • Calories

    68 kcal

  • Protein

    2 g

  • Fat

    1 g

  • Carbohydrates

    15 g

Method

  • To make the sauce, add the gochujang and soy milk to the reserved marinade, and whisk until combined. Pour the mixture into a medium, high-sided frying pan and warm over medium heat. Bring to a simmer, stirring often, but don’t allow the sauce to boil. Reduce the sauce by half until you have a glossy, aromatic sauce which is a chocolaty brown color. If the sauce thickens too much, use a little extra wine to thin it out.

Bon Appetit!

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