The use of doenjang (fermented soybean paste) means the sauce packs an umami punch that can really elevate meaty flavours to new heights.

Makes
125 ml

Preparation

5min

Skill level

Easy
By
Average: 5 (1 vote)
Yum

Ingredients

  • 60 g (2 oz/¼ cup) Korean fermented soybean paste (doenjang) (see Note)
  • 2 tbsp Korean chilli paste (gochujang) (see Note)
  • 1 garlic clove, crushed
  • 1 tsp caster (superfine) sugar
  • 2 tsp sesame oil
  • 2 tsp toasted sesame seeds

Cook's notes

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.

Instructions

  1. Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
  2. Store in an airtight container in the refrigerator for up to 2 weeks.

Note

Both doenjang and gochujang are available from Asian grocers.

 

Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99