Korean All-Purpose Spicy Sauce (for Kimchi, Salads, and Noodles)
Korean All-Purpose Spicy Sauce (for Kimchi, Salads, and Noodles)
Ingredients
For the All-Purpose Spicy Sauce
- 1/2 cup gochugaru, Korean chili powder
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons anchovy sauce
- 2 tablespoons garlic, minced
- 1/2 teaspoon MSG, optional
For Kimchi/Vegetable Salad (Optional Application)
- 4 cups fresh vegetables, such as lettuce or kimchi-ready greens
- 1 teaspoon sesame oil, as needed
- 1 teaspoon sesame seeds, for garnish
For Bibim Noodles (Optional Application)
- 8 ounces thin white noodles, cooked, such as somyeon
- 1/2 cucumber, sliced
- 1/4 onion, thinly sliced
Instructions
- 1
In a medium mixing bowl, combine the gochugaru, rice vinegar, brown sugar, anchovy sauce, minced garlic, and MSG (if using).
⏱️ 3 min
- 2
Mix all the ingredients thoroughly with a spoon or whisk until a uniform, thick red paste is formed. Ensure the brown sugar is fully dissolved.
⏱️ 5 min
- 3
The all-purpose spicy sauce is now ready to be used immediately or stored in an airtight container in the refrigerator for up to 2 weeks.
- 4
To prepare fresh kimchi or a vegetable salad: Place your desired fresh vegetables in a large mixing bowl. Add a generous amount of the prepared spicy sauce (start with 2-3 tablespoons and add more to taste).
⏱️ 2 min
- 5
Wearing a clean glove, thoroughly mix the sauce into the vegetables until they are evenly coated. Drizzle with sesame oil and sprinkle with sesame seeds. Mix again before serving.
⏱️ 3 min
- 6
To prepare bibim noodles: Place cooked thin white noodles in a serving bowl. Arrange sliced fresh cucumber and onion on top of the noodles. Spoon a desired amount of the prepared spicy sauce over the noodles and vegetables (start with 2-3 tablespoons).
⏱️ 2 min
- 7
Using chopsticks, mix all the ingredients together until the noodles and vegetables are thoroughly coated with the sauce. Serve immediately and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean All-Purpose Spicy Sauce (for Kimchi, Salads, and Noodles)
Ingredients
For the All-Purpose Spicy Sauce
- 1/2 cup gochugaru, Korean chili powder
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons anchovy sauce
- 2 tablespoons garlic, minced
- 1/2 teaspoon MSG, optional
For Kimchi/Vegetable Salad (Optional Application)
- 4 cups fresh vegetables, such as lettuce or kimchi-ready greens
- 1 teaspoon sesame oil, as needed
- 1 teaspoon sesame seeds, for garnish
For Bibim Noodles (Optional Application)
- 8 ounces thin white noodles, cooked, such as somyeon
- 1/2 cucumber, sliced
- 1/4 onion, thinly sliced
Instructions
- 1
In a medium mixing bowl, combine the gochugaru, rice vinegar, brown sugar, anchovy sauce, minced garlic, and MSG (if using).
⏱️ 3 min - 2
Mix all the ingredients thoroughly with a spoon or whisk until a uniform, thick red paste is formed. Ensure the brown sugar is fully dissolved.
⏱️ 5 min - 3
The all-purpose spicy sauce is now ready to be used immediately or stored in an airtight container in the refrigerator for up to 2 weeks.
- 4
To prepare fresh kimchi or a vegetable salad: Place your desired fresh vegetables in a large mixing bowl. Add a generous amount of the prepared spicy sauce (start with 2-3 tablespoons and add more to taste).
⏱️ 2 min - 5
Wearing a clean glove, thoroughly mix the sauce into the vegetables until they are evenly coated. Drizzle with sesame oil and sprinkle with sesame seeds. Mix again before serving.
⏱️ 3 min - 6
To prepare bibim noodles: Place cooked thin white noodles in a serving bowl. Arrange sliced fresh cucumber and onion on top of the noodles. Spoon a desired amount of the prepared spicy sauce over the noodles and vegetables (start with 2-3 tablespoons).
⏱️ 2 min - 7
Using chopsticks, mix all the ingredients together until the noodles and vegetables are thoroughly coated with the sauce. Serve immediately and enjoy.
⏱️ 2 min