This is a typical dipping sauce made from the pillars of Korean cuisine. Back in the day when I knew nothing about Korean food, I would constantly ask my husband (expert in Korean cuisine) what goes in various Korean dishes. His response invariably included the words kochujang, sesame oil, soy, and sugar.
This sauce is quick to whip up and great on all manner of things from pancakes to boiled octopus and grilled pork. Depending on my need, sometimes I add scallions, but it depends on what I am serving. Let your tongue be your guide.
Makes about 1/3 cup
2
tbsp kochujang2
tbsp sesame oil2
tbsp soy2
tbsp sugar1-2
tsp sesame seeds1/2
scallion, finely minced (optional)
Mix all ingredients together in a bowl. Stir indiscriminately. Leftover sauce will keep in the refrigerator indefinitely.
Ingredients are in the bowl. Time to mix.