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Prep: 10 mins No cook


Serves 2 - 4
This quick, tangy Korean sauce of soybean paste, chilli paste and mirin is perfect with bulgogi or any barbecued meat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (2)

  • kcal136
  • fat7g
  • saturates1g
  • carbs14g
  • sugars7g
  • fibre2g
  • protein4g
  • salt2.1g


  • 2½ tbsp doenjang (soybean paste, see tip)
  • 2 tbsp gochujang chilli paste (see tip)
  • 2 tbsp mirim (Korean mirin)
  • ½ tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 garlic clove, grated
  • 1 spring onion, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. In a small bowl, whisk together all the ingredients and serve. Will keep, covered, in the fridge for up to 3 days.

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Comments, questions and tips

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Minoo's picture
25th Jun, 2016
This sauce is so good I swear it might even be addictive! I sadly couldn't find doenjang or any other soy bean paste, so I had to make it without. Was still totally awesome. We had it with jap chae noodles and a range of Korean sides.
29th Mar, 2016
Best with bbq, my hubby has made even ssamjang dip with some tuna. Yum
14th Nov, 2015
Meatloaf Serves:4 CarbsPerServing:7 Prep Time:30-min Effort:Average Ingredients: 1-loaf pan 1-lb ground beef (or turkey or chicken) 1-med onion (chopped finely) 12-mushrooms (or around that; chopped finely, like onion/NOT sliced)) 3-5 cloves of garlic (or less, if you're a wimp! crushed/chopped finely ) 2-3 TBS chopped parlsey1-egg 1/2 cup chicken broth (or water) 1-cup bread crumbs (or substitute; I use Keto Crumbs but you could also just use less broth and more mushrooms/onion) 1/2-cup olive oil (you can use more if you'd like) 1-tsp salt (or 1-TBS soy sauce) 1/2-tsp black pepper How to Prepare: I make a wonderful meatloaf that can pass for a meatball-flavored meal. You can slice it up and serve it with brown gravy and vegetables or top with melted mozzarella and marinara sauce or break it up into pieces and make into a beef stroganoff or however else you feel like being creative...It's a great thing to have around for lunches or dinners. You can even freeze slices and have whenever you feel like it. BTW-I think this is the best meatloaf I've ever had, not like the traditional at all. First, pre-heat oven for 375-degrees. Next, saute all the mushrooms, onion, garlic, and parsley in a pan with the olive oil. Don't let it burn (garlic tastes yucky when burnt). When the onions are soft, remove from heat to let cool down. In a large bowl, add meat, egg, bread crumbs (or substitute), chicken broth (or water), salt (or soy sauce), and pepper. When the sauteed mixture has cooled enough, add it to the bowl and mix all ingredients (with very clean hands or proper mixer) until everything is well-combined. Now, put mixture into loaf pan (NO need to oil/grease pan as there is plenty of fat already in the mixture from the olive oil). Put into the oven and bake for 45-minutes. Voila! Now, you have a delicious, low-carb meatloaf (that tastes sort of like a meatball) that you can serve up all sorts of ways. Slice loaf into ten slices. There are about 3-gm of carbs per each slice (or 30-gm carbs/loaf). Enjoy!
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