Soy & gochujang

Soy & gochujang marinade

Ready for any protein you fancy, any excess not used as a marinade can be made into a sauce or salad dressing.

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VeganVegetarian
  • Makes4 portions (about 140ml)
  • CourseAccompaniment
  • Prepare5 mins
  • Cook-
  • Total time5 mins

Ingredients

  • 1½ tbsp caster sugar
  • 2 tbsp soy sauce
  • 1½ tbsp gochujang
  • 1 tbsp toasted sesame oil
  • 3 tbsp Japanese rice vinegar
  • 2 clove/s garlic, crushed
  • ½ tsp chilli flakes

Make it a salad dressing

  • 1 tbsp light olive oil

Make it a sauce

  • 4 tbsp mayonnaise

Method

  1. Put the caster sugar, soy sauce, gochujang, toasted sesame oil, Japanese rice vinegar, garlic and chilli flakes into a large bowl and whisk together until well combined. Store in the fridge for up to 3 days.

  2. Make it a salad dressing: whisk in light olive oil.

  3. Make it a sauce: whisk into mayonnaise.

Cook’s tip

* any excess marinade must be discarded after contact with raw meat, poultry or fish.

Nutritional

Typical values per 35ml serving when made using specific products in recipe

Energy

334kJ/ 80kcals

Fat

3.3g

Saturated Fat

0.5g

Carbohydrates

12g

Sugars

9.2g

Fibre

0.5g

Protein

0.6g

Salt

1.3g

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