A Korean Sweet & Sour Sauce with a touch of heat from the Gochujang added. It can be used for dipping sauce with Fried Wontons, Dumplings, Sweet & Sour Stir Fry with either unbreaded or breaded crispy Pork, Beef, or Chicken, and for Korean Sweet & Sour Meatballs with this sauce and served over Steamed Rice. Best of all, it is incredibly easy, just toss all the ingredients into a sauce pan and bring to a boil while mixing until it’s thickened.
Servings: 1 portion
Equipment
- 1 Sauce Pan
- 1 Whisk
Ingredients
- 1 C Water
- 1/2 C Sugar - or less
- 1/2 C Chinese Red Vinegar
- 2 Tbl Mirin
- 1 Tbl Potato Starch - see notes on thickness
- 1 Tbl Gochujang
Instructions
- Combine all ingredients into a sauce pan and whisk well, while bringing it to a boil over max heat until it thickens.
Notes
Thickness: If you find you want the sauce a bit thicker, combine 1/2 Tbl of Potato Starch & Water together in a small bowl and mix. Slowly pour a bit of the slurry into the simmering sauce while mixing until it has thickened more. Repeat until the desired thickness is achieved.
Sweetness: To adjust the sweetness, add 1/2 of the sugar at first, taste and adjust until there is a balance with the acidity and sweetness.
Dipping Sauce: For a dipping sauce, the amounts can be reduced by half.