Ingredients
- Soy sauce
- Mirin
- Sesame oil
- Gochujang
- Garlic
- Ginger
- Palm sugar
- Black pepper
- Sesame Seeds
Base Marinade
- 3 parts Soy Sauce
- 2 parts Mirin
- 1 part Sesame Oil
Mix the initial liquid group in a bowl.
Tip: The base is the same trio of flavors found in every cuisine – salt, fat, and acid. The salt is carried through the soy sauce. Mirin, a vinegar made from sake, adds a sweet acid while sesame oil fattens it up. From here you can be creative and explore a lot of Asian flavors through different combinations of aromatics.
Add Aromatics
- 2 parts Gochujang
- 1 part Garlic
- 1 part Ginger
- 1 part Palm Sugar
- 1 part Black Pepper
- 1 part Sesame Seeds
Add and whisk together. Adjust to taste.
Tip: If you have time, crush the ginger, garlic, pepper, sugar, and sesame seeds using a Mortar & Pestle. Add the gochujang separately, you don’t want to put it in a Mortar.
Note: The phrase “too much garlic” does not exist in the Korean language. When in doubt, use more garlic not less.
Marinade
Simmer/marinade with protein
Suggestion: For meal prep, simmer the sauce with chicken thighs, shallots, and green onions served over rice sprinkled with seaweed & Kimchi.
Tip: The marinade is made differently throughout Korea, typically served over chicken thighs and rice cake. Dalk Galbi, Tteokbokki, & Dalk Bal are common examples of how ubiquitous the chili sauce has become across the peninsula.