In addition to the Sweet Soy-Ginger Glaze, I also made Kenji’s Sweet and Spicy Korean Chile Sauce for the Extra-Crispy Korean Fried Chicken.

This was even easier to make than the soy-ginger glaze since it just mixes everything into a bowl.

Gochujang, soy sauce, rice veingar, dark brown sugar, garlic, ginger, and roasted sesame oil are all whisked together in a bowl. Kenji says to add water until the sauce “is just barely thin enough to drip off a spoon when inverted.”

Mine dripped without any extra water, so I left it as it was, but I don’t think it was thin enough when it came time to sauce the chicken. I would add a bit of water next time.

It was good, but you have to like gochujang. Not quite the crowd-pleaser the soy-ginger glaze was.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.