Quick sauces with Korean flavours

Gochugaru Mayo:

1. Mix mayonnaise with Gochugaru Chili and lemon juice for a couple of minutes.

2. Let the sauce rest for at least 30 min in the fridge. The colour will increase over time.

Gochugaru Oil:

1. Put Gochugaru Chili, salt and sugar in a heat resistant bowl.

2. Heat oil to 120°C in a pot.

3. 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.

4. Add soy sauce and optional Cayenne Pepper if you like a more spicy chili oil. Then use as topping on noodles, tacos etc.

Fermented Chili Mayo:

1. Mix thoroughly and fill a bottle or jar.

2. Serve as a topping or side dish for K-corndogs, burgers, salads, fried food.

Korean Ketchup:

1. Mix thoroughly and fill a squeeze bottle.

2. Serve with sausage, burgers, or grilled food. Or as a topping on nachos.

Scallion & Ginger Sauce:

1. 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.

2. Add sesame oil and pickling spice to the bowl together with rape seed oil.

3. Place in fridge until serving. The sauce last up to one day in the fridge.

Goma Dressing:

1. Mix all ingredients in a bowl and put the dressing in a squeeze bottle or a jar.

2. Serve with grilled food or as salad dressing.

Sesame & Chili Mayo:

1. Mix the ingredients and put the mayo in fridge for 30 minutes before serving.

Soy & Sesame Dip:

1. Mix Santa Maria Sesame & Chili Seasoning with soy and vinegar.

2. Add sesame oil in a thin stream and mix.

3. Serve with Korean BBQ or kimchi pancakes.

Allergens

1. Sesame (Scallion & Ginger Sauce)

2. Egg, soy, wheat, sesame (Goma Dressing)

3. Sesame, soy, wheat, egg (Sesame & Chili Mayo)

4. Sesame, soy, wheat (Soy & Sesame Dip)