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00Use as a topping for soups and noodles, or as a refreshing salad dressing. Store leftovers in a tightly sealed container in the refrigerator. The sauce will stay fresh for weeks if refrigerated.
Ingredients
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5 garlic cloves
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10 hot red Korean peppers, coarsely chopped (or 1 cup hot red pepper flakes)
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3 tablespoons salted shrimp (Available at Korean food markets)
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12 cup rice wine or vermouth
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1/4 cup sesame oil
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1/4 cup vegetable oil
Instructions
Mash the garlic well with a mortar and pestle. Add the peppers and pound into a paste. Transfer mixture to a bowl and add the remaining ingredients. With a wooden spoon, mix into a coarse paste.
| Servings |
| 1/2 cup |
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Use as a topping for soups and noodles, or as a refreshing salad dressing. Store leftovers in a tightly sealed container in the refrigerator. The sauce will stay fresh for weeks if refrigerated. Ingredients
InstructionsMash the garlic well with a mortar and pestle. Add the peppers and pound into a paste. Transfer mixture to a bowl and add the remaining ingredients. With a wooden spoon, mix into a coarse paste.
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