Ingredients
Scale
- 1/2 large onion, finely chopped
- 3 green onions, chopped
- 4 cloves garlic, chopped
- 1 to 2 jalapeno, Serrano, or Thai chili to your taste, chopped
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 1/2 tbsp maesilaek (Korean green plum extract) or cranberry juice
- 3 tbsp gochugaru (Korean red pepper flakes)
- Sesame oil and seeds to serve
Instructions
- Mix It Up:
Start by combining all the ingredients in a mixing bowl. Make sure to mix everything well so that the flavors meld together nicely. The key to a good Yangnyumjang is making sure each ingredient is evenly distributed. - Let It Rest:
Once you’ve mixed the ingredients, let the sauce sit for about 10 minutes. This resting time helps the flavors to develop and intensify, making the sauce even more delicious. - Finish with a Twist:
Just before serving, add a generous amount of sesame oil and sesame seeds. I personally love using wild sesame oil (Deulgireum) for an extra nutty flavor. Adding the sesame oil at the last minute keeps the sauce fresh and extends its shelf life in the fridge. It’s best enjoyed within the first 7 days.
Notes
Sesame seeds and oil are not included in the nutritional facts.
- Prep Time: 5 mins
