About this recipe

✨

Recipe highlight

Why you’ll love it

If you want the most searched Korean glaze that turns simple food into a premium bite, this yangnyeom sauce is the one, bold, shiny, and ready fast. ✨

Ingredients

• Sauce base
• 🌶️ 60 g gochujang (4 tbsp / 2.1 oz)
• 🍯 45 ml honey or sugar syrup (3 tbsp / 1.5 fl oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy
• 🍋 20 ml rice vinegar (4 tsp / 0.7 fl oz)
• 🧄 18 g garlic, finely grated (6 cloves / 0.6 oz)
• 🫚 6 g ginger, finely grated, optional (2 tsp / 0.2 oz)
• 🧂 2 g fine salt (1/2 tsp / 0.07 oz)
• 🌶️ 2 g gochugaru, optional (1/2 tsp / 0.07 oz)
• Gloss and body
• 🛢️ 10 ml neutral oil (2 tsp / 0.34 fl oz)
• 💧 60 ml water (1/4 cup / 2 fl oz)
• 🌽 6 g cornstarch (2 tsp / 0.2 oz)
• Finish
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame
• 🧅 30 g scallions, finely sliced (1/2 cup / 1.1 oz)

Preparation

• 1 Make the slurry Whisk cornstarch with water until smooth and lump free. 💧
• 2 Warm the aromatics Heat neutral oil in a small saucepan on medium, add garlic and optional ginger, cook 20 sec until fragrant, not browned. 🧄
• 3 Build the sauce Add gochujang, honey or syrup, soy sauce, vinegar, salt, and optional gochugaru, whisk 20 sec until glossy. 🌶️
• 4 Thicken to shine Pour in the slurry and simmer 60–90 sec, whisking, until the sauce turns thick, shiny, and coats a spoon. ✨
• 5 Finish clean Turn off heat, stir in sesame seeds, then fold in scallions right before serving so they stay fresh. 🧅
• 6 Use Toss with fried chicken, tofu bites, roasted cauliflower, or brush on grilled seafood. 🍯

Timing details

Nutrition

Estimated values per serving.

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