Spicy Seasoning Sauce for Gukbap
Translated from Korean.
A spicy, umami-rich seasoning sauce for gukbap made by mixing Korean chili flakes, minced garlic, fish sauce, soy sauce, and cooking wine. Resting it in the refrigerator softens the flavor of the chili flakes and deepens the overall flavor of the sauce.
- Time
- 12 hours
- Equipment
- No cooking needed
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 20 g
- 9 g
- 15 g
- 16 g
- 15 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 100 g before cooking, which is about 17 g per serving.
Steps
Place the Korean chili flakes, minced garlic, fish sauce, regular soy sauce, and cooking wine in a small bowl.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 22
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 1 g
- Fiber
- 1 g
Where the calories come from
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