This quick, tangy Korean sauce of soybean paste, chilli paste and mirin is perfect with bulgogi or any barbecued meat
In a small bowl, whisk together all the ingredients and serve. Will keep, covered, in the fridge for up to 3 days.
A Korean essential, this pungent fermented soybean paste is similar to a strong miso paste, but darker, coarser and stronger in flavour.
Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needssome heat.
Known as mirin in Japan, this sweet cooking wine has a small alcohol content and is used to give food a hint of sweetness.
Recipe from Good Food magazine, June 2015
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