Korean Red Dragon Sauce

Name: Korean Red Dragon Sauce
Yield: Makes about 300ml
Cuisine: American
Ingredients: 2 tablespoons usukuchi (light soy sauce), or more to taste; 1 teaspoon sherry vinegar, or more to taste; 1 teaspoon Asian sesame oil, or more to taste; 125 ml water; 100 g sugar; 180 g ssämjang (fermented bean and chilli sauce), or more to taste; 180 g ssämjang (fermented bean and chilli sauce), or more to taste

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Ingredients

125 ml water
100 g sugar
180 g

Americas
Asia
United States
Korea
Japan
China
Sauce
Vegan
New York

Method

Bring the water and sugar to the boil in a small saucepan, stirring until the sugar dissolves. Remove from the heat and let cool for a few minutes, then stir in the ssämjang to dissolve it. Stir in the soy, vinegar and sesame and taste the sauce: no one flavour should stand out, but all should be present and accounted for. Adjust as necessary.