Korean Fire Sauce
Spicy, salty and sweet. As a lover of the Samyang fire noodles, but also someone trying to make more mindful food choices, making my own spicy Korean red sauce to add to noodles, rice, stews, soups and tofu is my preferred method. This recipe can easily be made vegan, and is a quick and easy way to spice up any meal.
While my recipe isn’t as spicy as the Samyang Fire Noodles on its own, you can definitely add fresh chilies or some ghost pepper powder to amp up the heat. I use this stuff at least twice a week, and love using it as a dressing for a cold soba noodle salad in the summer months, or a hot tofu stew in the wintertime. Needless to say, it has become a kitchen staple for me!
Ingredients:
⅛ cup of gochujang
⅛ cup of korean red pepper powder
1 tbsp of your sweetener of choice(I chose honey, but you can use sugar, maple or agave as well)
1 tbsp of sesame oil
1 clove of minced garlic
2 tbsp of soy sauce
1 tbsp of sake
1 tbsp of your hot sauce of choice(I used sriracha)
Method
Stir all ingredients together until combined, and you’re ready to go!
I love making kimchi fried rice with this sauce as a seasoning base, or diluting the sauce with some water or vegetable stock to make a tofu stew. This sauce really is an all-purpose flavour powerhouse, and can be eaten both cold or hot.
Zero Waste Tip:
Gochujang containers are often made of plastic. Because the containers are on the larger side, they can easily be re-used, but I plan on repurposing mine into planters for sprouts or herbs. You can easily drill some holes in the bottom, pop off the lid, and place it underneath to catch excess water.
Enjoy!