Spicy Seasoning Sauce for Gukbap

Ingredients

• 3 tbsp Korean chili flakes (Fine or regular Korean chili flakes for a pleasantly spicy flavor)
• 1 tbsp Minced garlic (Finely minced)
• 1 tbsp Fish sauce (Anchovy fish sauce or sand lance fish sauce)
• 1 tbsp Regular soy sauce (Use regular soy sauce, not soup soy sauce)
• 1 tbsp Cooking wine (Such as mirin)
• 1.5 tbsp Water (Adjust within the range of 1–2 tbsp to achieve the desired consistency)

Steps

1. 1

   Place the Korean chili flakes, minced garlic, fish sauce, regular soy sauce, and cooking wine in a small bowl.

2. 2

   Add the water gradually in small amounts rather than all at once, mixing thoroughly. Adjust the amount of water until the sauce is thick enough to add to gukbap without being excessively stiff.

3. 3

   Transfer the finished sauce to a clean airtight container and let it rest in the refrigerator for at least 3–4 hours, or preferably half a day or longer. During this time, the Korean chili flakes absorb moisture and the flavor of the sauce deepens.

4. 4

   Add the rested seasoning sauce to gukbap by the spoonful, adjusting the saltiness and spiciness to taste.

Notes

Refrigerate the finished seasoning sauce and serve it with gukbap. Adjust the water within the range of 1–2 tbsp to achieve the desired consistency. If desired, add Cheongyang chili peppers, black pepper, or ginger.

Nutrition per serving

• condiment
• sauce
• spicy
• Korean
• no-cook
• gluten-free
• dairy-free
• gukbap