Yangnyeom Sauce

Step 1

In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.

Step 2

Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it’s been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.