makes
190 ml
prep
5 minutes
difficulty
Easy
makes
190 ml
serves
preparation
5
minutes
difficulty
Easy
level
Ingredients
- 60 ml (2 fl oz/¼ cup) soy sauce
- 2 tbsp rice (or white) vinegar
- 6 garlic cloves, crushed
- 2 tsp caster (superfine) sugar
- 2 tbsp Korean chilli flakes (gochugaru)
- ½ tsp freshly ground black pepper
- 2–3 spring onions (scallions), thinly sliced
Instructions
- Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
- Store in an airtight container in the refrigerator for up to 5 days.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.