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