I am currently on a Korean barbeque jag, and this spicy sauce is an integral part of the experience. Plus, you can use it on most grilled meats. A stand-up wine like our Alexander Valley Merlot or a well-chilled glass of Rose of Pinot Noir would complete the experience.
- ½ cup sliced scallions
- 3 tablespoons doenjang (fermented soy bean paste)
- 2 tablespoons gochujang (red chile paste)
- 2 tablespoons mirin
- 1 teaspoon sesame oil
In a bowl whisk ingredients together. The sauce can be made up to three days ahead, Cover and refrigerate; bring to room temperature before serving.