Name: Yangnyeomjang (Korean Seasoned Soy Sauce)
Yield: 2.5 cups
Cuisine: Korean
Ingredients: 128 g Soy Sauce; 110 g Onion; 72 g Fish Sauce; 66 g Mirin; 114 g Honey; 55 g Sesame Oil; 36 g Green Chili; 27 g Sesame Seeds; 24 g Red Chili; 23 g Korean Red Pepper (Coarse); 17 g Garlic; 12 g Scallion

Yangnyeomjang (Korean Seasoned Soy Sauce)

make-ahead seasoned soy sauce for rice bowls and soft-boiled eggs

Makes 2.5 cups · 56 kcal per serving

Ingredients

128 g Soy Sauce
110 g Onion
72 g Fish Sauce
66 g Mirin
114 g Honey
55 g Sesame Oil
36 g Green Chili
27 g Sesame Seeds
24 g Red Chili
23 g Korean Red Pepper (Coarse)
17 g Garlic
12 g Scallion

Method

1. Finely chop the onion, the white parts of the green onions, and the red and green chili peppers. 2. Combine the chopped vegetables and garlic with the soy sauce, fish sauce, mirin, honey, and sesame oil. 3. Stir in the gochugaru and toasted sesame seeds until evenly mixed. 4. Cover and chill a few hours before using so the flavors meld.

Notes

Keeps about a week in the fridge. The red and green chilies are spicy Korean peppers; use fewer or milder ones to tone it down.