Korean Chili Sauce
- ACTIVE:
- TOTAL TIME: 5 MIN
- SERVINGS: MAKES A SCANT 1/2 CUP
- •BASIC-EASY
- •FAST
- •MAKE-AHEAD
- •STAFF-FAVORITE
- 3 tablespoons Korean sweet-spicy chili paste (kochujang)
- 2 1/2 tablespoons water
- 1 tablespoon Asian sesame oil
- 1 teaspoon sugar
- In a small bowl, whisk all of the ingredients together until blended.
Make Ahead
The chili sauce can be refrigerated for up to 1 week.
Serve With
Korean Barbecued Short Ribs with Sesame Salt,
Rice and Tuna Sashimi Salad (Hwe topbap),
Sweet and Spicy Barbecued Chicken (Dak Gui),
Vegetable Bibimbop.
Rice and Tuna Sashimi Salad (Hwe topbap),
Sweet and Spicy Barbecued Chicken (Dak Gui),
Vegetable Bibimbop.