This Korean condiment adds a spicy kick to dishes. With garlic, ginger, hot pepper paste and toasted sesame seeds, it’s also the ideal dipping sauce for sliced raw fish. Store in the fridge for up to two weeks.
- 8 garlic cloves, finely chopped
- 2 cm-piece ginger, finely grated
- 60 ml (¼ cup) brown (see Note) or white rice vinegar
- 55 g (¼ cup) caster sugar
- 140 g (½ cup) gochujang (see Note) (Korean hot pepper paste)
- 2 tbsp soy sauce
- 3 tsp toasted white sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a spoon, press garlic and ginger through a fine sieve, discarding solids, then combine with remaining ingredients in a bowl.
• Available from Korean food shops.
• Gochujang is available from Korean food shops and selected Asian food shops. Look for the picture of bibimbap on the label.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by John Laurie.