Yak Gochujang Sauce
Are you a Gochujang aficionado, captivated by its fiery, sweet, and savory symphony? Ready to elevate your taste buds to a whole new level? Yak Gochujang Sauce is the answer! This Korean culinary masterpiece takes the bold flavors of Gochujang and amps them up with garlic, ginger, sesame oil, and substantial body that has you sticking your spoon in the sauce and eating it straight! It’s a flavor explosion that will have your taste buds dancing with delight.
Equipment
- 1 frying pan I like cast iron
- 1 spatula
- 1 knife for chopping garlic, ginger, and mushrooms
- measuring spoons
- measuring cup
Ingredients
Mushrooms and Marinade
- 7 ounces mushrooms oyster, shiitake, cremini, see Notes
- 2 tablespoon tamari
- 1 tablespoon ginger chopped
- 2 cloves garlic large, chopped
- 2 tablespoon rice vinegar
The Sauce
- 2 tablespoon sesame oil preferably toasted
- ¾ cup gochujang sauce
- 3 tablespoon water
- 2 tablespoon pine nuts optional
Instructions
- Mix the ingredients for the marinade together in a small bowl. Set aside.
- Chop the mushrooms, place in a bowl.
- Mix the marinade thoroughly with the mushrooms. Set aside and let marinate for 30 minutes.
- Place a skillet on the stove at medium heat. When the pan is hot, add sesame oil to the pan. When the oil shimmers, add the marinated mushrooms. Cook until the mushrooms are tender, about 5 minutes.
- Add the gochujang sauce and the water to the pan. Mix and cook for 10 minutes, stirring frequently. Add more water if the sauce begins to dry out.
- If using, add the pine nuts, stir, and cook for another 2 minutes. Add more water if the sauce begins to dry out.
- Enjoy!
Tried this recipe?Let us know how it was!