Korean soy Garlic chicken sauce

              Korean soy Garlic chicken sauce

Just another chicken wing sticky sauce you can put on. We liked it a lot

This is what you need:

- 1/4 cup Soy Sauce

- 2 TBSP brown Sugar

- 2 TBSP Honey

 

- 2 TBSP Water

- 2 TBSP Rice wine (Mirin)

- 1/2 TSBSP minced Garlic

- 1/2 TBSP minced Ginger

- a bit ground black Pepper

- optional some chili Flakes

- 2 TBSP Corn starch on 2 TBSP water for a slurry

This is how you do it:

Mix everything together in a small cooking pan and cook until its thickened. Bake your chicken wings or drums to your liking (preferably deep fried) and coat them with the sticky sauce before you serve. Garnish with green onions and sesame seeds.

Guten Appetit 

Gochujang sauce

                                              Gochujang sauce

This recipe is marked as Tteokbokki Sauce but I found it works for all kinds of other things as well.

My daughter likes Ramen or Ramyun and I figured to use the Gochujang for that with a Hardboiled egg works just as good. Or you even add the Tteokbokki to it as well. They also add Fish cakes to it, but I dont have them always. It also depends on your spice tolerance. Mine isn't really that good. So I add less Gochujang to the sauce.

This is what you need:

- 2 TSP Vegetable oil

- 3 cloves of Garlic, minced

- 1/3 cup Ketchup

- 1/3 cup honey or Rice Syrup

- 1/4 cup Gochujang (or less if to spicy. I am using 1 TBSP)

- 2 TSP Rice Vinegar

- 2 TSP Sesame Oil

This is how you do it:

Mix everything together. Cool until you need it.

For the dishes I make I used Chicken broth to thin out the Gochujang sauce and added that to my Ramyun. You can also make a korean soup broth with dried Anchovy and dried Kelp for the Tteokbokki but I haven't tried that yet. A good korean store will have the dried ingredients for you to cook the broth. Once I tried it, I will let you know

Guten Appetit