Back in March I went to a Korean cooking class with the Food & Culture Academy of Korea. At the time of that posting a friend of mine, Darren Keeley, had asked for specific details on how to make the traditional red sauce used to season dakgalbi and many other Korean dishes. So this week’s post goes out to Darren and everyone else who would like to spice up their meals this summer. I apologize for the delay my friend, but here you are. (Keep in mind this sauce can be used to marinate meat or veggies for any dish, it doesn’t have to be dakgalbi.)
Ingredients for dakgalbi sauce:
Red pepper paste (in Korean, gochujang): 1.5 tablespoons
Corn syrup: 1 tablespoon
Soy sauce: 2 teaspoons
Sesame oil: 1 teaspoon
Minced garlic: 1 teaspoon
Cooking liquor: 1 teaspoon
Red pepper powder (in Korean, gochu garo): 1 teaspoon
Green or red peppers (if desired): 1/8 teaspoon
Add all ingredients above into one bowl and mix well. Once mixed, add meat to marinate for however long you desire. When ready to cook, add vegetables into the marinade and mix. Let veggies and meat sit for a few minutes, then throw it in the pan and get cooking!
Pictures of most ingredients are below for those in Korea who may struggle with the Korean language (hangul).
As mentioned, this sauce can be a base for any meat and/or veggie invention you want to make so feel free to whip this up and get creative. As our cooking instructor taught us, many Korean people make big batches of this sauce and leave it in the fridge for future cooking. It can keep for a couple months at a time so that is always an option as well. Happy cooking dear Readers!