Sweet and Sour Korean Chili Dipping Sauce

What you need

• 125 g (4 1/2 oz) gochujang
• 125 ml (1/2 cup) rice vinegar
• 80 g (1/3 cup) granulated sugar
• 30 g (2 tbsp) rice syrup, or corn syrup
• 2 cloves garlic, finely grated

Method

Restated from the original video

1. 1

   Spoon the gochujang into a medium bowl.

2. 2

   Add the sugar, rice syrup and garlic.

3. 3

   Pour in the rice vinegar.

4. 4

   Stir for 2-3 min, pressing the paste against the side of the bowl, until the sugar has dissolved and no lumps remain.

5. 5

   Taste. The sauce should be hot, sweet and sharply sour. If it is too thick, loosen it with a little more rice vinegar.

6. 6

   Let the sauce rest for at least 30 min at room temperature, or cover and chill overnight so the flavors blend.

7. 7

   Serve cold, as a dip or dressing for raw fish, blanched seafood and crisp vegetables.

Imported from semie.cooking. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.