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.