Quick sauces with Korean flavours
A selection of six Korean sauces that are delicious yet quick and easy to prepare.
Ingredients
Number of portions
Gochugaru Mayo
300 ml mayonnaise
50 ml Santa Maria Gochugaru Chili
50 ml lemon juice
Gochugaru Oil
200 ml rapeseed oil
200 ml Santa Maria Gochugaru Chili
1 tsp salt
2 tbsp sugar
2 tbsp soy sauce
0.5 tsp Santa Maria Cayenne Pepper (optional)
Gochugaru Oil
200 ml rapeseed oil
200 ml Santa Maria Gochugaru Chili
1 tsp salt
2 tbsp sugar
2 tbsp soy sauce
0 tsp Santa Maria Cayenne Pepper (optional)
Fermented Chili Mayo:
150 g Santa Maria Fermented Chili Sauce
150 g mayonnaise
Korean Ketchup:
150 g Santa Maria Kimchi Paste Chili & Garlic
150 g Santa Maria Fermented Chili Sauce
Scallion & Ginger Sauce:
200 g scallion, thinly sliced
100 g ginger, finely chopped
2 cloves of garlic, finely chopped
3 tbsp sesame oil, roasted
1 tbsp Santa Maria pickling spice
100 ml rapeseed oil
Goma Dressing:
150 g Santa Maria Black Pepper & Soy Sauce
150 g Mayonnaise
1 tbsp sesame oil
1 tbsp rice vinegar
Sesame & Chili Mayo:
200 g mayonnaise
2 tbsp Santa Maria Sesame & Chili Seasoning
Soy & Sesame Dip:
4 tbsp Santa Maria Sesame & Chili Seasoning
200 ml soy sauce
100 ml rice vinegar
100 ml sesame oil, roasted
How to prepare
Gochugaru Oil:
Put Gochugaru Chili, salt and sugar in a heat resistant bowl.
Heat oil to 120°C in a pot.
Pour the hot oil into the bowl with chili, salt and sugar. Stir and let it cool down. The chili will absorb some of the oil making it thicker.
Add soy sauce and optional Cayenne Pepper if you like a more spicy chili oil. Then use as topping on noodles, tacos etc.
Gochugaru Mayo:
Mix mayonnaise with Gochugaru Chili and lemon juice for a couple of minutes.
Let the sauce rest for at least 30 min in the fridge. The colour will increase over time.
Fermented Chili Mayo:
Mix thoroughly and fill a bottle or jar.
Serve as a topping or side dish for K-corndogs, burgers, salads, fried food.
Korean Ketchup:
Mix thoroughly and fill a squeeze bottle.
Serve with sausage, burgers, or grilled food. Or as a topping on nachos.
Scallion & Ginger Sauce:
Mix ginger and garlic in a blender to a paste the put in a bowl. Chop the spring onion in very thin slices and add to the bowl.
Add sesame oil and pickling spice to the bowl together with rape seed oil.
Place in fridge until serving. The sauce last up to one day in the fridge.
Goma Dressing:
Mix all ingredients in a bowl and put the dressing in a squeeze bottle or a jar.
Serve with grilled food or as salad dressing.
Sesame & Chili Mayo:
Mix the ingredients and put the mayo in fridge for 30 minutes before serving.
Soy & Sesame Dip:
Mix Santa Maria Sesame & Chili Seasoning with soy and vinegar.
Add sesame oil in a thin stream and mix.
Serve with Korean BBQ or kimchi pancakes.
Allergens
Sesame (Scallion & Ginger Sauce)
Egg, soy, wheat, sesame (Goma Dressing)
Sesame, soy, wheat, egg (Sesame & Chili Mayo)
Sesame, soy, wheat (Soy & Sesame Dip)
Recipe categories
Food