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    Kochujang Sauce

    Source of Recipe


    Recipe Introduction

    Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder,and glutinous rice flour. It keeps forever in the refrigerator. Some brands are hotter than others. The following can be used as a dip for vegetables, a flavoring for soups and stirfrys, or a marinade for barbequed or grilled tofu or tempeh. It's a bit sweet, so decrease the sugar if desired. The recipe
    multiplies well.

    List of Ingredients

    2 Tbsp kochujang
    2 small garlic cloves, peeled and pressed or grated finely
    1 Tbsp rice or cider vinegar
    1 Tbsp soy sauce
    1 tsp sesame oil
    2 tsp toasted sesame seeds
    2 scallions (green onions), shredded finely on the diagonal
    2 tsp sugar or other sweetener


    Mix all ingredients well. Keeps a long time in the refrigerator.




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