Gochujang sauce

                        Gochujang sauce

We have discovered Korean food for us lately. We really like it but to keep it as authentic as possible, all my recipes I am going to add here aren't mine but from a website called: My Korean Kitchen. So all benefits are going to her. This recipe specifically I found on the internet and made adjustments to it after researching some more. 

Gochujang sauce is a staple in Korea. You can add that on fried chicken or we also use that as a quick solution for a Ramen dish. We also like to add a hard boiled egg to it for protein. What I like to do compared to the websites I use recipes from is to simplify it and since I have no adds running, its easier to follow. You are welcome

This is what you need: 

- 2 TSP vegetable oil

- 3 cloves garlic, minced 

- 1/3 cup of ketchup

- 1/3 cup rice syrup or honey

- 1/4 cup gochujang paste (or, if you can't handle spice like us, 1 TBSP or even less than that)

- 2 TSP Rice vinegar

- 2 TSP Sesame Oil

All this ingredients you can find in an good Asian store or, like the Gochujang paste, at Publix. 

This is how you do it:

Basically, you just put everything together in a pot and let it cook up for a min so the honey/rice syrup can dissolve. 

For the Ramen, I added chicken broth to stretch it down a bit and make it more saucy. You can use also the Korean stock I am going to post here. I recently tried it and its actually really good. 

Guten Appetit