Yangnyeom Sauce

By Eric Kim

Published July 14, 2021

Yangnyeom Sauce
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
5 minutes
Rating
4(417)
Comments
Read comments

Yangnyeom chicken, a style of Korean fried chicken that’s been glossed with a gochujang-based sauce, is always a good time. Here, you’re getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name — yangnyeom (pronounced YANG-nyum) means “seasoned” in Korean — and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.

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Ingredients

Yield:¾ cup
  • ½cup ketchup
  • 2tablespoons gochujang
  • 2tablespoons rice vinegar
  • 2tablespoons maple syrup
  • 1tablespoon strawberry jam
  • 1tablespoon soy sauce
  • 1tablespoon finely grated garlic
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

251 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 5 grams protein; 2175 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.

  2. Step 2

    Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it’s been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

Ratings

4 out of 5
417 user ratings
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Comments

JE

Made this yesterday and used it as a marinate for boneless chicken tenders, which I grilled. Boiled the reserved sauce to kill any bacteria from the chicken, and served it over the beautifully grilled meat. Delicious!

stephanie

i see what you're trying to say, but i don't feel this really gives an accurate mental image to someone who might be unfamiliar. gochujang is a very thick fermented korean pepper paste that is spicy, salty, sweet, and savory and is mainly comprised of korean chili peppers (gochugaru) and glutinous rice. (different brands offer & result in different heat levels as well.)

Ben

You may be able to find strawberry jam at your local supermarket. Check in the jam section.

Ifpthnq

Lazy gal hack: was craving BonChon but made this sauce, air fried some frozen chicken tenders for 12 minutes then brushed them both sides with this sauce. Put them back in the air fryer for 2 minutes. Craving satisfied. Yum.

kira

Good! Top end of dads heat level

Jed

Meh. It's certainly not bad, but it's really just doctored ketchup - one dimensional, as the gochujang, soy, vinegar, and berry jam get drowned. After tasting, I essentially doubled everything else but the ketchup, and it was fine. Nothing special.

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