First encoutered as "Kojang Sauce" by Ann Martin of the Monroe Community dinners and Chase Stream Farm. This is not her recipe, but it's close enough for my taste buds. Great on Gochujang Delicata. Adapted from My Korean Kitchen and TSE, and it's apparently also called "Chojang".
- 5T gochujang
- 3T honey
- 3T rice vinegar
- 2t sesame oil
- 1t garlic, minced
- 2P sesame seeds, toasted
- Put sesame seeds into a dry cast iron over medium-low heat. Toast for 5-10 min, until lightly browned and fragrant, tossing occasionally.
- Combine all ingredients and mix.