This recipe appears in:Vegan Game Day Snacks: The Best Buffalo And Korean Fried Cauliflower The Food Lab: The Best Korean Fried Chicken
Note: Kochukaru is a Korean chili flake that can be found in most Asian markets. Regular crushed red pepper or Chinese-style dried chili flakes can be used in its place.
This sauce is intended to go with this recipe for Korean Fried Chicken »
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- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup mirin or other sweet rice cooking wine
- 3/4 cup brown sugar
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed dried red pepper (preferably Korean kochukaru, see note above)
- 2 teaspoons toasted sesame oil
- 1 tablespoon corn starch
- 1/4 cup finely sliced scallions
Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes. Transfer to a bowl and allow to cool for 5 minutes. Serve with Korean Fried Chicken.