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Description

The Korean Pantry Sweet & Spicy Korean Sauce has been in the making for over a year. Based on a traditional Spicy Galbi marinade, the idea was to make it as versatile as possible.

You can use it to marinade pork or chicken of course, but it actually works beautifully in stir fries or as a short cut for bibimbap sauce or even for Korean Fried Chicken.

Or use it to glaze crispy tofu bites with a delicious spicy caramel like coating.



Vegan friendly recipe.

Storage : Keep refrigerated and use within 2 weeks after opening or best before date.

Ingredients

SOY sauce
Gochujang (SOY)
Korean mirin
Korean rice vinegar
sugar
Korean rice syrup
ginger
SESAME oil
onion.

Made in: United Kingdom

Currently available
Fantastic to replace the spicy sauce for Korean fried chicken!
Sarah B.

Sweet and Spicy Korean sauce

Product category Condiments & Sauces
Vegan
Plant based
British
The Korean Pantry Sweet & Spicy Korean Sauce has been in the making for over a year. Based on a traditional Spicy Galbi marinade, the idea was to make it as versatile as possible. You can use it to marinade pork or chicken of course, but it actually works beautifully in stir f... Show more
The Korean Pantry Sweet & Spicy Korean Sauce has been in the making for over a year. Based on a traditional Spicy Galbi marinade, the idea was to make it as versatile as possible.

You can use it to marinade pork or chicken of course, but it actually works beautifully in stir fries or as a short cut for bibimbap sauce or even for Korean Fried Chicken.

Or use it to glaze crispy tofu bites with a delicious spicy caramel like coating.



Vegan friendly recipe.

Storage : Keep refrigerated and use within 2 weeks after opening or best before date.
£6.90
310ml
(exc. VAT)
Minimum quantity is 1 item for this product
Min. quantity 1 item
Allow 3 days for delivery

About The Korean Pantry

London, United Kingdom
The Korean Pantry is the brainchild of pastry chef turned Kimchi maker, Cindy Robert.

After extensively travelling in South Korea and learning the art of kimchi from Kimchi master chefs and Korean mums, Cindy came back to London with the wish to share all that she learned.

She started to manage a Korean BBQ restaurant in North London where the head chef and herself taught many how to make kimchi and other Korean dishes like kimbap, tofu, jjigae and so on.

She travelled many times again to South Korea to deepen her understanding and knowledge of Korean cuisine, cooking with renowned South Korean chefs and food bloggers. But where she got the best tips and techniques were when she made kimjang with older Korean women, sharing techniques that only Mums with years of experience would know.

It’s that expertise and knowledge that Cindy will share with you via The Korean Pantry, whether it’s from eating her artisan kimchi, or coming to one of her cooking classes to know the secrets of authentic Korean food.

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