Korean Red Dragon Sauce

ssämjang and roasted onions for Korean Red Dragon Sauce

I don’t eat a lot of Korean food so I’m not really familiar with the traditional flavours, but if they’re at all similar to the Momofuku recipes for Korean-inspired dishes, I really need to visit to a Korean restaurant soon.

spicy ssämjang: fermented bean paste

I’m guessing Chang’s Red Dragon Sauce isn’t authentic, but it is really good. A simple syrup is created with sugar and water and left to cool before adding in spicy ssämjang, mirin, roasted onions, sherry vinegar and sesame seed oil. It’s a easy sauce with robust, complex flavour. This sauce would taste great on noodles or even as a dipping sauce.

Korean Red Dragon Sauce

5 Comments add yours

  1. So you can buy the sauce but you made it? Was it in the book?

    Liz,
    The recipe is in the book but you have to buy ssämjang, which is another sauce, to make the Red Dragon sauce

    steph on February 6th, 2010 at 11:39 pm
  2. How did you pick out your ssamjang? I picked up “seasoned ssamjang. On the English nutrition facts it’s “seasoned soybean paste with 10 spices”. Should I go back and get sunchang ssamjang? Should have checked here first!

    To be honest, I just chose it cause it had sesame and garlic in it. I think you’ve picked out the right ssamjang. My sauce wasn’t as red as pictured in the book. I’m sure your rice cakes will taste fantastic! Let me know how they go.

    steph on May 4th, 2010 at 10:36 am

    You can also make your own ssamjang easily if your store-bought options are dubious. It’s probably a bit nicer too.

    Ssamjang
    – 2 tbs doenjang
    – 1 tbs gochujang
    – 1 tbs sesame oil
    – 1 tbs honey
    – 3-4 cloves of garlic (crushed)
    – 1-2 tsp sesame seeds

    *I add some ground fresh bird’s eye & lemon juice to mine too, but that’s just me :)

    Rael Thomas on December 22nd, 2011 at 9:59 pm
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