02 February 2010

Korean red dragon sauce

Another exciting condiment from the delightful David Chang of Momofuku. You're gonna love what we do with it (post coming soon). And really, get the book. It's awesome.
½ cup water
½ cup sugar
¾ cup ssämjang (fermented bean paste and chile sauce)
2 tbsp usukuchi (light soy sauce)
1 tsp sherry vinegar
1 tsp toasted sesame oil
Okay, I got the fermented bean paste and chile sauce mix from Nijiya, one of the local Japanese grocery stores (thanks KirkK for putting me on to that place). The paste looks like this:

Hot bean paste

And looks like this when you squeeze it out:

Hot bean paste


Okay, so boil the water and sugar until they dissolve. Cool, and mix in the rest of the ingredients, stirring until dissolved.

Spicy and salty, this is really nice. Try it anywhere you'd put hot sauce. Yum.

Dragon sauce


KirkK said...

Hey BBQ Dude - I'm glad you were able to find what you needed though you should probably get the Korean style ssämjang from Zion Market. BTW, this looks like a riff on Cho Kochujang.

Bbq Dude said...

Hah! Figures! I should have checked to see if SD had a Korean market.

San Diego really has the best grocery shopping scene of any of the cities I've lived in. Really fantastically diverse.

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