For Korean Spicy Sauce

• 6 tablespoons (102 g) of fermented chili paste (Gochujang)
• 2 tablespoons (26 g) of granulated sugar
• 1 1/4 teaspoons (6 ml) of soy sauce
• 1 1/4 teaspoons (6 ml) of sake
• 1 1/2 tablespoons (7 ml) of sesame seed oil
• 2 1/2 teaspoons (8 g) of minced garlic
• 2 tablespoons (30 ml) of apple juice
• 2 1/4 teaspoons (6 g) of sesame seeds

• Making Korean Spicy Sauce

  1. 
     1
     Toast the sesame seeds. Heat a skillet over medium heat. Add 2 1/4 teaspoons (6 g) of sesame seeds and cook them for 3 to 4 minutes. The sesame seeds will darken just a little as they toast. Set the toasted sesame seeds aside.^[9]

     • You should be able to smell a faint nutty smell as the sesame seeds toast.
  2. 
     2
     Place your ingredients in a mixing bowl. Place all of the Korean spicy sauce ingredients into a mixing or serving bowl. You'll need:^[10]

     • 6 tablespoons (100 g) of fermented chili paste (Gochujang)
     • 2 tablespoons (26 g) of granulated sugar
     • 1 1/4 teaspoons (20 g) of soy sauce
     • 1 1/4 teaspoons (20 g) of sake
     • 1 1/2 tablespoons (20 g) of sesame seed oil
     • 2 1/2 teaspoons (8 g) of minced garlic
     • 2 tablespoons (30 g) of apple juice
     • 2 1/4 teaspoons (6 g) of sesame seeds
  3. 
     3
     Stir and serve the sauce. Take a spoon or whisk and stir the ingredients until the sugar dissolves and the sauce is combined. The sauce will be a little thick and is now ready to serve.^[11]

     • Taste the sauce and adjust the flavor according to your taste.