Korean Yangnyeom Sauce
Sweet-spicy-garlicky fermented glaze for smoked or fried wings — gochujang-based, glossy, and sticky.
- garlic, grated5 cloves
- fresh ginger, grated1 inch knob
- gochujang3 tbsp
- gochugaru1 tbsp
- soy sauce2 tbsp
- rice vinegar2 tbsp
- honey3 tbsp
- brown sugar1 tbsp
- ketchup2 tbsp
- water
- toasted sesame oil1 tsp
- toasted sesame seeds
- scallion, sliced
- 1
Combine the garlic, ginger, gochujang, gochugaru, soy sauce, rice vinegar, honey, brown sugar, ketchup, and a splash of water in a small saucepan. Simmer over medium heat for 4–5 minutes, stirring occasionally, until glossy and thick enough to coat the back of a spoon.
medium - 2
Remove from heat and stir in the toasted sesame oil.
- 3
To finish the wings: toss the hot, seared wings in the sauce to coat, then return them to a 450°F grill for 3–5 minutes, turning, to caramelize the glaze into a sticky lacquer. Top with toasted sesame seeds and sliced scallion.
high450F
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