Yangnyeom Sauce

Made this yesterday and used it as a marinate for boneless chicken tenders, which I grilled. Boiled the reserved sauce to kill any bacteria from the chicken, and served it over the beautifully grilled meat. Delicious!

i see what you're trying to say, but i don't feel this really gives an accurate mental image to someone who might be unfamiliar. gochujang is a very thick fermented korean pepper paste that is spicy, salty, sweet, and savory and is mainly comprised of korean chili peppers (gochugaru) and glutinous rice. (different brands offer & result in different heat levels as well.)

As I first commented, I did use this last night as a marinade for broiled salmon. Despite the maple syrup in the recipe, the glaze did not burn as it broiled. I spooned on more sauce during the final few seconds. It was delicious, and not nearly as fiery hot as a taste-test of the prepared sauce seemed. My husband thought I should cut back on the ketchup, so I’ll do that next time and add a touch more gochujang. Will make that adjustment to the sauce that’s currently left over.

You may be able to find strawberry jam at your local supermarket. Check in the jam section.

I have two types of gochujang at home, Haechandle and Wang, and neither have any added MSG. I think the wheat flour in it is fermented, which may produce a type of glutamate. Also the Wang contains hydrolyzed vegetable protein the Haechandle contains soy, which if fermented would produce glutamates.

I am sure this is delicious, but this is more of a fusion version of yangnyeom. Yangnyeom in Korean refers to seasoning, and yangnyeom jang refers to soy-sauce based seasoning/dipping sauce. Traditional varieties do not use non-Korean ingredients like maple syrup, strawberry jam, and ketchup, so the taste is less sweet, which I prefer. (More traditional versions may use honey or rice syrup instead.)

I made this last night and brushed it over grilled pork chops — and it was really delicious. We didn’t have gochujang on hand, so I subbed a tablespoon each of sriracha and miso, which worked well. (But yes, I have gochujang on the grocery list for next time.)

RE: Gochujang Substitute: pickledplum.com/quick-homemade-gochujang-korean-chili-paste/ In this recipe: For red miso paste, you can substitute red Chinese fermented bean paste, which should be readily available in the UK. For the gochugaru, substitute a mild-to-medium-hot chili powder/flakes, such as Kashmiri chili, routinely available in Indian/Pakistani grocery stores.

The only unusual ingredient here is gochujang, and I think this recipe makes a good case for getting some.

I had all ingredients on hand except for the strawberry jam, so I substituted fig preserves. Very satisfied with the result.

I made this today, leaving out the strawberry jam, which was the only ingredient I didn’t have on hand. After air-frying some Brussels sprouts in a tiny bit of sesame oil, I used this sauce to coat them - absolutely delicious!

If you enjoy the flavors of this sauce (as I do) then you may also enjoy this recipe for Spicy Korean Temple Noodles from Jeong Kwan adapted by Florence Fabricant. It is also delicious and was my first experience with fruit jam / syrup used in a Korean dish made at home that 'opened my taste buds' to trying others like this one. https://cooking.nytimes.com/recipes/1017290-spicy-korean-temple-noodles?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=69

Bob, you ask: "Is this wonderful-sounding sauce only for chicken? Are there any fish or meats it will work with?" This also works well with shrimp, pork tenderloin, grilled veg like onions...I'm experimenting with all kinds of things since one protein I seldom eat is chicken.

You realize that foods that may be unusual to you are staples for millions of people from other parts of the world?

The soybean paste used in Korea is called doenjang. Miso is Japanese soybean paste.