I remember the first time I whipped up my Korean Sweet and Spicy Sauce. I was craving something bold, something that could add an instant kick to any dish. As I started gathering the ingredients for my Korean Sweet and Spicy Sauce, I realized I had everything I needed right in my pantry! I couldn’t wait to see how the ketchup, gochujang, and strawberry jam would come together. It felt like a little adventure, mixing the flavors and imagining the result.
Mixing Sweetness and Spice
Creating this Korean Sweet and Spicy Sauce became a fun experiment in balancing flavors. I love how the rice vinegar adds that tangy note, perfectly offsetting the rich sweetness of the maple syrup and strawberry jam. It’s amazing how versatile this sauce is, blending together so many tastes to make something truly special. Every time I mix it, I’m reminded of just how well Korean flavors play with both sweet and spicy notes.
Perfecting the Sauce for My Favorite Dishes
One of the things I love about Korean Sweet and Spicy Sauce is how well it goes with a variety of dishes. I often serve it with crispy fried chicken, but it’s equally delicious drizzled over roasted vegetables or used as a marinade. There’s something satisfying about watching family and friends enjoy this sauce and knowing it adds that extra something to their meal. It’s become a staple in my kitchen, and I reach for it whenever I want to elevate a dish with minimal effort.
I’ve learned a few tricks to make this sauce just right. Sometimes I’ll let it sit for a few minutes to let all the flavors meld together, or I’ll add a touch more gochujang if I’m in the mood for extra spice. A splash of sesame oil can also take it up a notch, adding depth and a hint of nuttiness. The best part? I can store this Korean Sweet and Spicy Sauce in the fridge, ready to add flavor to my meals any time. It’s amazing how something so simple can bring so much joy!
Table of Contents
Chef’s Notes- Korean Sweet and Spicy Sauce
- Adjust the Heat Level: Gochujang is spicy but can vary in heat levels depending on the brand. If you prefer a milder sauce, start with a smaller amount and add more to taste.
- Sweetness Balance: The strawberry jam adds a unique fruity sweetness. Feel free to adjust the amount based on your preference, or try other jams for different flavor profiles.
- Consistency Tips: For a thicker sauce, simmer it over low heat for a few minutes to reduce the liquid. If you like it thinner, add a bit of water or extra rice vinegar.
- Umami Boost: A few drops of fish sauce can enhance the umami flavor, making the sauce even more complex. It’s optional but worth trying for a deeper taste.
- Storage Advice: This sauce keeps well in the refrigerator for up to two weeks. It may thicken as it chills, so let it sit at room temperature or warm it gently before serving.
Korean Sweet and Spicy Sauce
4
5
minutes0
minutes94
kcal5
minutesDiscover the irresistible flavors of homemade Korean Yangnyeom Sauce! Perfectly balanced with sweet strawberry jam and tangy rice vinegar, this versatile sauce adds a delicious kick to fried chicken, vegetables, and more. Quick to prepare in just minutes, it’s your go-to for elevating any meal with authentic Korean flair. Whether you’re craving something sweet, savory, or spicy, this recipe delivers a crowd-pleasing sauce that’s sure to impress your family and friends. Get ready to transform your dishes with this easy, tasty, and customizable Yangnyeom Sauce!
Ingredients
- Base Ingredients
2 cups tomato ketchup
5 tablespoons gochujang (Korean chili paste)
- Sweeteners
5 tablespoons rice vinegar
5 tablespoons maple syrup
3 tablespoons strawberry jam
- Flavor Enhancers
3 tablespoons soy sauce
3 tablespoons freshly grated garlic
- Seasoning
Freshly ground black pepper to taste
- Alternative Ingredients:
Ketchup: Substitute with tomato paste diluted with a bit of water or tomato sauce.
Gochujang: Substitute with sriracha or a mix of red chili paste and a touch of sweetness.
Rice vinegar: Substitute with apple cider vinegar or white vinegar.
Maple syrup: Substitute with honey or agave nectar.
Strawberry jam: Substitute with raspberry or apricot jam.
Soy sauce: Substitute with tamari for gluten-free or coconut aminos.
Garlic: Substitute with garlic powder or shallots.
Black pepper: Substitute with white pepper or omit for pepper-free.
Directions
- Combine Base Ingredients – In a mixing bowl, combine the tomato ketchup and gochujang, stirring until smoothly blended. This forms the spicy and robust foundation of your Yangnyeom Sauce. [Time: 1 minute]
- Add Sweeteners – Add the rice vinegar, maple syrup, and strawberry jam to the mixture, stirring thoroughly to ensure all sweet elements are well incorporated. These ingredients balance out the spicy notes with sweetness and tang. [Time: 2 minutes] Optional: Adjust sweetness by adding more jam if desired.
- Incorporate Flavor Enhancers – Pour in the soy sauce and mix in the freshly grated garlic. These components deepen the umami flavor and add aromatic richness to the sauce. [Time: 1 minute]
- Season and Finish – Season the sauce with freshly ground black pepper to taste, giving it a subtle heat and complexity. Stir all ingredients until the sauce is smooth and well combined. [Time: 1 minute] Optional: Let the sauce sit for a few minutes to meld flavors before serving.
Equipment
- measuring cups and spoons
- mixing bowls
- box grater
- garlic press
- pepper mill and salt grinder
Notes
- For a thicker consistency, simmer the sauce over low heat for a few minutes to reduce. Serve this Yangnyeom Sauce with crispy fried chicken, grilled vegetables, or as a dipping sauce for appetizers like dumplings and spring rolls. Enhance the flavor by adding a splash of sesame oil or a sprinkle of sesame seeds. Store the sauce in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
- Calories: 94kcal
- Carbohydrates: 53g
- Protein: 2g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 675mg
- Potassium: 50mg
- Fiber: 0g
- Sugar: 3g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 1mg
FAQs- Korean Sweet and Spicy Sauce
Can I make this sauce gluten-free?
Yes, simply replace the soy sauce with tamari or coconut aminos to make it gluten-free.
What can I substitute if I don’t have gochujang?
If you don’t have gochujang, you can use sriracha with a bit of added sugar or a mixture of red chili paste and a touch of honey.
How can I use this sauce?
This versatile sauce is perfect as a glaze for fried chicken, a marinade for meats, or a dipping sauce for dumplings and vegetables.
Can I make it ahead of time?
Absolutely! This sauce actually tastes better as it sits and the flavors meld together. You can make it up to two weeks in advance.
Is there a way to make this sauce less spicy?
Yes, reduce the amount of gochujang or add more ketchup and sweeteners like strawberry jam or maple syrup to mellow out the heat.
