Yangnyeom Sauce Recipe
Quick and easy Yangnyeom Sauce Recipe with garlic, honey, soy sauce, and gochujang. Sticky, sweet, and spicy—Korean flavor at home!
Equipment
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Garlic press or microplane (optional, for the ginger)
- Bowl for mixing
Ingredients
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons honey or corn syrup for a slightly different texture
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic finely minced
- 1 teaspoon ginger freshly grated
- 1 teaspoon sesame oil
- 1 tablespoon water optional, for thinning if needed
- Toasted sesame seeds for garnish
Instructions
Combine the base ingredients
- In a small saucepan, add gochujang, ketchup, soy sauce, honey, brown sugar, and rice vinegar. Stir everything together over medium heat until smooth.
Add aromatics
- Stir in the minced garlic and grated ginger. The aroma will hit you immediately—trust me, this is the moment you know it’s going to be amazing.
Simmer and thicken
- Lower the heat slightly and let the sauce simmer for 3–5 minutes, stirring constantly. It will thicken and become glossy. If it’s too thick, add a teaspoon of water at a time until you reach your desired consistency.
Finish with sesame oil
- Turn off the heat and stir in the sesame oil. This adds a subtle nuttiness that makes the sauce irresistible.
Serve or store
- Use immediately on freshly fried or baked chicken, or store in an airtight container in the fridge for up to a week. Sprinkle with toasted sesame seeds before serving for extra crunch and visual appeal.