Korean Spicy Sauce

Although I call it spicy sauce, it’s more of a mild spice. Of course, you can adjust the heat level by adding more raw jalapenos or even different spicier peppers. I use this sauce to add spice and flavor for many different Korean dishes like mild noodle soups and different rice dishes. I have this recipe as part of Skinny Noodles in Anchovy Broth.

Korean Spicy Sauce

Notes:
I like to cut the jalapenos in a small dice rather than minced. After a few days, they end up getting pickled from the soy sauce and it offers a nice contrast in texture and taste when eating. It’s a pickle surprise!
Also, if you have a mortar and pestle, grinding the sesame seeds before adding to the sauce adds another dimension of flavor. I do this often when adding sesame seeds to recipes.

Makes about 1/3 cup.

• 1 garlic, finely minced
• 1 green onion, finely sliced
• 1 jalapeno, finely diced
• 2 t roasted sesame seeds
• 1 T + 1 t red pepper powder
• 3 T soy sauce
• 1 t roasted sesame seed oil

Mix well and store in airtight container for up to a month.