Korean spicy dressing aka Yangyumjang is one of the most frequently used dressing for variety of Korean foods. Its blended flavor of some of the most common Korean ingredients with a kick of spice, sourness, sesame, and of course some garlic compliment each other very well. This dressing is used for Bibimbap, Korean spicy cold noodles (although for some, grated pear or apple is also added), and even for some pork or chicken stir fry marinade. This flavor is like a backbone of Korean flavors in most spicy Korean cuisine.
Ingredients: Korean red pepper paste (2 tablespoons), red pepper powder (1 teaspoon), sesame oil (2 teaspoons), sesame seeds (1 teaspoon), apple juice (1 tablespoon), vinegar (1 teaspoon), soy sauce (1 teaspoon), sugar (2 teaspoons), and finely minced garlic (1 teaspoon)
Optional ingredient: Hot mustard
4 comments:
How do you make your apple juice? You made them fresh by grating apples or is there a lazy version that you can buy and use instantly?
Yes, I am a lazy sucker. I just bought a bottle of apple juice and used it. It wasn't even an apple sauce, but purely juice. Although grated apple will add much freshness, I wanted to dilute the pepper paste by adding more liquid ingredients. :)
In Switzerland and UK, we have apple sauce, would be a nice lazy variation.
Made a makeshift version of your Bibimbap recipe after discovering your site, and this sauce was delicious!!! Planning on making your Tilapia bowl later this week, really just as an excuse to use more of this sauce!
(ps. I didn't have apple juice, so I grated an apple into it along with a splash of water, I don't have anything to compare it to, but I loved it)
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