Yangnyeom Sauce

Name: Yangnyeom Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Korean
Ingredients: Gochujang — 60 g (1/4 cup); Tomato ketchup — 60 g (1/4 cup); Soy sauce — 15 ml (1 tbsp); Honey or corn syrup — 45 g (3 tbsp); Brown sugar — 20 g (4 tsp); Garlic cloves, minced — 3; Rice vinegar — 15 ml (1 tbsp); Sesame oil — 10 ml (2 tsp)

The Quirky Foodster Team

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5 min

Prep

8 min

Cook

Ingredients

Gochujang — 60 g (1/4 cup)
Tomato ketchup — 60 g (1/4 cup)
Soy sauce — 15 ml (1 tbsp)
Honey or corn syrup — 45 g (3 tbsp)
Brown sugar — 20 g (4 tsp)
Garlic cloves, minced — 3
Rice vinegar — 15 ml (1 tbsp)
Sesame oil — 10 ml (2 tsp)

Method

Combine gochujang, ketchup and soy sauce in a saucepan.
Whisk in honey, brown sugar and minced garlic.
Bring to a gentle simmer over medium heat.
Simmer 5-7 minutes, stirring frequently, until glossy and slightly thickened.
Stir in rice vinegar and sesame oil; toss immediately with hot fried chicken while sauce is warm.

Cultural Background: A sticky, sweet-spicy glaze most famously coating Korean fried chicken, yangnyeom sauce ('seasoned sauce') combines gochujang with ketchup and honey, a modern Korean classic developed alongside the country's beloved fried chicken culture.

Tips: • Toss freshly fried chicken in the warm sauce immediately for the best sticky, glossy coating. • This sauce thickens as it cools, so work quickly once it's ready.

Variations: • Adjust honey-to-gochujang ratio for a sweeter or spicier final result. • Add crushed peanuts on top after tossing for extra crunch, a popular restaurant touch.

Storage: Refrigerate the sauce (before tossing with chicken) up to 3 weeks.

Reheating: Reheat gently if needed to restore pourable consistency before tossing with freshly fried chicken. Nutrition (per serving) Approx. 35 kcal, 0.4 g protein, 0.5 g fat, 7.5 g carbohydrate per 15 g serving.

FAQs: What is yangnyeom sauce traditionally used for? Coating Korean fried chicken (yangnyeom chicken), a hugely popular modern Korean dish. Can I use this sauce for other proteins? Yes, it works well on other fried items like cauliflower or tofu for a similar sweet-spicy glaze.