Your choice of jam (apricot, marmalade, fig, etc.)
Combine the ☆ ingredients. Add the sesame oil and jam and mix well.
Adding the oil at the end helps the salt and pepper blend evenly. The jam gives it just the right amount of tartness.
I used yangnyeom ganjang to make Korean ginger pork. It was totally delicious!
I made a spicy Korean fish stew with slices of mackerel. My fish-hating husband praised it and finished off his plate!
I made a fried rice dish for lunch with goya (bitter melon), cucumbers, and eggs. Even my son who can't take much spice said it was tasty and ate it all up.
Story Behind this Recipe
This is Eirin Lee's super delicious all-purpose sauce! I rely on her recipes often, and since this was introduced on TV recently, I added some variation and posted it here.
Be sure to add the sesame oil and the jam at the very end. Homemade yangnyeom ganjang will last for 2 weeks in the fridge. The ichimi chili powder determines the degree of spice. Korean red chili pepper is milder than the Japanese type, so you can use 3 times as much.