Soy & gochujang marinade
Prep
5 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This soy and gochujang marinade is one of my go to recipes when I want maximum flavour with minimal effort. I whip it together in just five minutes, then let it work its magic on whatever protein or vegetables I'm cooking. The gochujang paste brings that beautiful spicy kick along with some serious depth, while the dark soy and sesame oil create this rich, umami base that's absolutely addictive. Best part is, most of these ingredients live permanently in my pantry, so it costs next to nothing to make. Plus, gochujang is packed with probiotics and antioxidants from the fermentation process, so you're getting some real nutritional benefits alongside that incredible taste.
Ella x
Ingredients
- 1½ tbspcaster sugar
- 2 tbspdark soy sauce( soy sauce)
- 1½ tbspgochujang chilli paste(gochujang)
- 1 tbsptoasted sesame oil
- 3 tbspjapanese rice vinegar
- 2 clove/sgarlic(crushed)
- ½ tspchilli flakes
- 1 tbsplight olive oil
- 4 tbspmayonnaise
Detail level
Instructions
- 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.
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