My essential weeknight recipe isn't a specific dish but a piquant and versatile condiment, dipping sauce, and marinade that livens up everything from tofu to meat, vegetables, dumplings, and noodles.
Of all the recipes I have learned from my partner's Korean mother, yangnyeomjang is one of the most indispensable. Comprised of several of my pantry essentials like soy sauce, sesame oil, and gochugaru (Korean red pepper powder), the sauce is spicy, salty, nutty, a little sweet, and rich with flavor.
In addition to serving yangnyeomjang as a dipping sauce for Korean pancakes and dumplings, we spoon it over simple fried tofu or steamed vegetables (it's especially good with broccoli), toss it with soba and all kinds of Asian noodles, and use it as a marinade for meat, tofu, and tempeh. I can't tell you how many times this sauce has come to the rescue when we're too busy, lazy, or low on main ingredients to cook something complicated!
Yangnyeomjang - Korean Seasoning Sauce
Makes 1/4 cup
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon rice vinegar
2 teaspoons gochugaru
2 teaspoons toasted sesame seeds, crushed or whole
1/2 teaspoon sugar or honey
1 clove garlic, crushed
1 scallion, chopped
Combine all ingredients in a small bowl. Taste and adjust quantities, if desired.
Related: Recipe: Kimchi Tofu Summer Rolls
(Image: Emily Ho)
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Whoa, can you tell us how to pronounce that word, "Yangnyeomjang"?
Looks like a great recipe and I want to try it, but I also want to be able to pronounce it when I tell people what it is.
Will this store in the fridge for a bit, or does it have to be whipped up fresh?
@ Clampers: Kinda pronounced Yahng-Nyeeom-Jahng, with long 'a' sounds.
This sauce also works well as a salad dressing, especially with romaine.
@clampers... picture 3 words said in sequence:
Yang (rhymes with long not rang)
ñom (starts with a ñ, like a spanish "ny", rhymes with tom.
jang (rhymes with long, not rang)
yang - nyom - jang.
(yum)
Interestiiing. I'm Korean-American and grew up eating primarily Korean food. But breaking down everything I ate is a process I just started this year. I made soondubu jjigae (soft tofu stew) last night, and the recipe called for a sauce similar to this - gochukaru, soy sauce, salt, and I forget what else. You were supposed to let it sit in the fridge for 3 days before using, though my mother assured me you could skip the soy sauce and put the ingredients straight into the pot. Thanks for sharing the name!
Sometimes when I need a quick dipping sauce for savory Korean pancakes (jeon), I just mix a little soy sauce with white wine vinegar, or rice vinegar. Maybe a tad bit of sesame oil if I feel like it. Some freshly cracked black pepper. Scallions if I'm feeling like that kick. This sauce is truly flexible!
One of my first memories of eating squid is with this sauce. It's so good! I keep forgetting to ask my mom on how to make it, so thanks!
isn't this the basic ingredients for kimchi?
Made it last night and it was good. (used chipotle chili since I didn't have the Korean one).
Thanks for this. My husband is half Korean on his mother's side. I am interested in learning more about Korean food especially since we recently had a baby. I want him to learn about his Korean heritage and grow up eating some Korean food.
I have only started to really like Korean food and Japanese food in the last few years. Lately I have been enjoying a simple snack of boiled tofu (just to warm it up a bit) topped with a little sesame oil and sesame seeds with a side of kimchee. Simple but delicious. This sauce would work well if I didn't have kimchee.