My All-Purpose Asian Sauce
Circle B Kitchen
The beauty of this sauce is that you can use it to baste salmon, shrimp or chicken, dress Asian noodles, use as a dipping sauce or any other application that calls to you. You can substitute the gochujang for another Asian chili paste, but I would recommend you get your hands on some gochujang. The flavors are pretty awesome. If I'm feeling ambitious, I add a little grated ginger and garlic. I like to make double the amount I need and keep in on hand in the fridge. It lasts a long time in a sealed jar.
Makes about 1 cup of sauce
1/3 cup hoisin sauce
1/3 cup soy sauce
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar
2 tablespoons (or more) gochujang (Korean Chili sauce)
1 tablespoon minced garlic and ginger (optional)
Combine all of the ingredients in a jar and shake well.
To make an Asian Peanut Sauce, eliminate the sesame oil and stir in 1/4 cup peanut butter.
To thicken for a dipping sauce or to drizzle over rice bowls, just place all of the ingredients in a small saucepan along with 1 1/2 tablespoons of cornstarch. Bring to a simmer over medium heat, whisking to prevent lumps. Simmer for 5-7 minutes, then remove from the heat and let cool. The sauce will get thicker as it cools.