Yangnyeom Sauce

Yangnyeom chicken, a style of Korean fried chicken that’s been glossed with a gochujang-based sauce, is always a good time. Here, you’re getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name — yangnyeom (pronounced YANG-nyum) means “seasoned” in Korean — and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.

Ingredients

• ½

  cup ketchup

• 2

  tablespoons gochujang

• 2

  tablespoons rice vinegar

• 2

  tablespoons maple syrup

• 1

  tablespoon strawberry jam

• 1

  tablespoon soy sauce

• 1

  tablespoon finely grated garlic

• Freshly ground black pepper

Preparation

1. In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
2. Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it’s been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.