Spicy Korean Dipping Sauce

Name: Spicy Korean Dipping Sauce
Total time: 25 min
Yield: 16
Cuisine: American
Ingredients: rice vinegar; aleppo pepper; honey; garlic

Looking for mellow Asian heat? Well, this sauce combines Gochujang, a Korean chili paste, with rice vinegar to temper the heat.

Cook Time: 25 Minutes

Servings: 16

Ingredients: 4

Cook Mode

Ingredients

1/2 cup seasoned rice vinegar
1/2 cup gochujang paste
6 tablespoons honey
1/4 cup minced garlic

Preparation

Step 1

Combine all ingredients medium bowl; whisk until smooth. Pour into 12-inch nonstick skillet. Cook over medium heat 18 to 20 minutes or until sauce is thick and syrupy, like the consistency of honey; stirring occasionally.

Cooking Tip: This sauce may be prepared up to 4 days ahead of time.

This sauce will intensify in heat the longer it stands. For a spicier sauce, increase the amount of gochujang paste.

Nutrition Information

42 Calories

0 %*

0g SAT FAT

0 %DV**

0g PROTEIN

0 %DV

0.1 mg IRON

0 %DV

0 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 42.4 Calories; 2.7 Calories from fat; 0.3g Total Fat (0 g Saturated Fat; 0.1 g Monounsaturated Fat;) 0 mg Cholesterol; 205.6 mg Sodium; 10.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.4 g Protein; 0.1 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0 mg Zinc; 0.4 mcg Selenium; 0.8 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.