# World Sauces — Korean Sauces

> Brad's reference for Korean sauces — ssamjang, bulgogi and galbi marinades, bibimbap sauce, tteokbokki sauce, yangnyeom chicken, and more.

### Ssamjang
- **Ingredient Ratios:** 2:1:1:0.5:1 doenjang:gochujang:garlic:sugar:sesame oil + sesame seeds
- **Instructions:** Mix all ingredients into a thick paste (no cooking).
- **Typical Uses:** Dipping sauce for lettuce wraps (ssam) and raw vegetables.

### Cho-gochujang (Vinegared Chili Sauce)
- **Ingredient Ratios:** 1:1:1 gochujang:vinegar:sugar (+ optional garlic, soy sauce)
- **Instructions:** Whisk together all ingredients until smooth (no cooking).
- **Typical Uses:** Spicy-sweet dipping sauce for seafood, steamed veggies, or cold noodles.

### Cho-ganjang (Vinegar Soy Sauce)
- **Ingredient Ratios:** 2:2:2:1 soy sauce:vinegar:water:sugar
- **Instructions:** Stir ingredients until sugar dissolves (warm slightly if needed).
- **Typical Uses:** Tangy dipping sauce for Korean pancakes (jeon) and dumplings (mandu).

### Yangnyeomjang (Soy Chili Sauce)
- **Ingredient Ratios:** 3:1 soy sauce:water + gochugaru, sesame seeds, sugar
- **Instructions:** Mix all ingredients in a bowl (no cooking needed).
- **Typical Uses:** All‑purpose drizzle for tofu, acorn jelly, or blanched vegetables.

### Bulgogi Marinade
- **Ingredient Ratios:** 3:2 soy sauce:sugar + garlic, sesame oil, rice wine, pear puree
- **Instructions:** Combine marinade ingredients and marinate beef at least 30 min before cooking.
- **Typical Uses:** Sweet‑savory marinade for thinly sliced beef bulgogi (grilled or pan‑fried).

### Galbi Marinade
- **Ingredient Ratios:** 4:4:3 soy sauce:water:sweetener + pear & onion puree, garlic, sesame oil
- **Instructions:** Blend aromatics; mix with soy base and marinate beef short ribs 1–8 h.
- **Typical Uses:** Marinade for grilled or charcoal‑BBQ beef short ribs (galbi).

### Spicy Pork Bulgogi Marinade
- **Ingredient Ratios:** 6:2:3:3:3 gochujang:gochugaru:soy sauce:mirin:sugar
- **Instructions:** Mix all ingredients; coat pork and marinate ~30 min, then stir‑fry or grill.
- **Typical Uses:** Marinade for spicy pork bulgogi, often eaten in lettuce wraps.

### Yangnyeom Chicken Sauce
- **Ingredient Ratios:** 4:4:3 ketchup:corn syrup:gochujang + garlic, vinegar
- **Instructions:** Simmer sauce with garlic until thick and bubbling; toss with fried chicken.
- **Typical Uses:** Sticky sweet‑and‑spicy glaze for Korean fried chicken.

### Bibimbap Sauce
- **Ingredient Ratios:** 2:1:1:1 gochujang:sesame oil:sugar:water + garlic, vinegar
- **Instructions:** Stir together until smooth (adjust water for consistency).
- **Typical Uses:** Chili paste sauce mixed into bibimbap rice bowls.

### Tteokbokki Sauce
- **Ingredient Ratios:** 6:3:2 gochujang:sugar:soy sauce + garlic, gochugaru
- **Instructions:** Dissolve sauce in broth; boil with rice cakes until sauce thickens.
- **Typical Uses:** Sweet‑spicy braising sauce for simmering rice cakes (tteokbokki).

### Doenjang Pork Marinade (Maekjeok)
- **Ingredient Ratios:** 3:4:2:4 doenjang:rice wine:soy sauce:sugar + garlic, onion puree, sesame oil
- **Instructions:** Combine ingredients; marinate pork ~30 min before grilling.
- **Typical Uses:** Savory soybean‑paste marinade for grilled pork served with lettuce wraps.

## Details

- **Category:** Cooking
- **Tags:** cooking, korean, sauces, ssamjang, gochujang, bulgogi, galbi, bibimbap, tteokbokki, yangnyeom, doenjang

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