Korean Kick

Name: Korean Kick
Yield: Makes about 2 cups
Cuisine: Korean
Ingredients: 1½ cups ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 1½ cups ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 1½ cups ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; 1½ cups ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman; ¼ cup plus 2 tablespoons granulated sugar or packed light brown sugar; ¼ cup plus 2 tablespoons granulated sugar or packed light brown sugar; ¼ cup toasted sesame oil; 6 to 8 garlic cloves, halved; 3 to 4 scallions, limp green tops discarded, chopped roughly; 2 tablespoons gochujang (Korean red pepper paste) or sriracha (optional); 2 tablespoons gochujang (Korean red pepper paste) or sriracha (optional); 2 tablespoons gochujang (Korean red pepper paste) or sriracha (optional)

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The traditional flavoring for Korean dishes like kalbi, or beef short ribs, but darned fine on other beef or pork, and amazingly tasty on chicken, too.

Ingredients

1½ cups ganjang (Korean soy sauce) or Japanese soy sauce such as Kikkoman
¼ cup plus

Asia
Korea
Spice Mix
Vegan

Method

Combine the ingredients in a food processor or blender. The marinade is best the day it’s made.