|Ingredient||About 1½ cups||About 1½ cups|
|vinegar||3½ Tbsp.||3½ Tbsp.|
|sugar||3½ Tbsp.||3½ Tbsp.|
|sake||2½ Tbsp.||2½ Tbsp.|
|sesame oil||1½ Tbsp.||1½ Tbsp.|
|roasted sesame seeds||2 Tbsp.||2 Tbsp.|
|ground roasted sesame seeds||3 Tbsp.||3 Tbsp.|
The combination of salty, sweet, and spicy flavors in this Korean-style sauce makes almost anything you put it on irresistible. We like it in stir fry dishes and bibimbap, but it can go with almost anything in need of a tangy kick.
- If you are starting with raw sesame seeds, roast white or black seeds in an uncoated metal frying pan over low heat until they start to smell nicely toasted; be careful not to burn them.
- Use a mortar and pestle or other grinder to coarsely grind 3 Tablespoons of the roasted seeds.
- Mix ingredients.
Stir together all ingredients except the sesame in a small bowl.
- Add sesame.
Add both the whole and ground roasted sesame seeds and mix thoroughly. Transfer to a jar and refrigerate.
- This sauce keeps well, which is a good thing — one batch goes a long way. It can be stored in a closed jar in the refrigerator for a few months.
- You can vary the ratio of miso and gochujang to your taste as long as the total is 1 cup; use more gochujang if you like it spicier, and less if you like it mild.
- Gochujang is one of the central seasonings used in Korean cooking, but it isn’t nearly as well known in the US as some of its Far Eastern cousins. It should be easy to find at Asian specialty markets, though a well-stocked Korean market can present you with a bewildering variety of brands and variations.