How to make sauce from Fire Chicken as condiment
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- This topic has 5 replies, 5 voices, and was last updated 6 years, 5 months ago by EvilGrin.
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- April 22, 2015 at 2:29 pm #60849rocknchickParticipant
Maangchi- I made the sauce from your Fire Chicken recipe by itself last night. It turned out pretty good, but I wanted to ask- have you made it in large quantities? I want to make a large batch of it to put in plastic squeeze bottles and use on various things as a condiment. My husband thought we should add chicken or beef broth to thin it out, and put it in the blender to remove any chunks. I cooked the sauce in a pan last night until it looked like it had on the Fire Chicken. If blending it will work, should I do it before or after cooking it? Any suggestions you can offer would be most appreciated.
- April 22, 2015 at 9:00 pm #60850JUSTINcredibleParticipant
That is a super good idea. I would add a little bit of vinegar to it if you are making a lot of it for a lot of bottles so that it does not go rancid, the vinegar (just like in pickling) will allow it to be preserved longer without freezing.
Also, I made something similar and just used water, the beef or chicken broth would be fine if you want the meet flavor, but to just have a clean spice taste water would be totally fine.
I did the proportions different when making the sauce, so without the juice from the chicken and to make a sauce, I would half all the ingredients (except for the red pepper paste, soy sauce, and water, and then add the same amount of vinegar as soy sauce).
You can certainly blend in like a vitamix or something like that to create a smooth and non clumping sauce, or as near to it. I would do it after cooking and simmering because it will allow the sauce to set together and thicken a bit, where as if it is done before, the ensuing powder may not absorb the water and allow the flavors to combine.
- April 24, 2015 at 3:28 pm #60901rocknchickParticipant
Thanks for the reply! I will try your suggestions and post how it turned out.
- October 14, 2017 at 5:26 am #75338CutemomParticipant
Just use either dakgangjeong sauce or yangnyom tong dark sauce + more chili peppers. I do it for my son.
I boil down gochujang+soy sauce and blended garlic in a pan then simply add mulyeot (corn syrup) or salyeot (rice syrup) to a squeeze bottle.
Sometimes I use anchovy broth flavored w/ leek or green onion + gochujang + corn syrup and use it as a condiment to eat fried eomuk or fish cake or fried tteok (like in teokpokki ) - October 14, 2017 at 9:40 pm #75342MattParticipant
You can thin it out with a traditional anchovy stock, 멸치육수. It keeps for a really long time and bumps up the umami of the sauce. Here’s a recipe for the stock, to add to the sauce: https://www.hamburo.com/home/anchovy-stock
- October 15, 2017 at 11:53 am #75343EvilGrinParticipant
I normally thin some sweet sauces with mirin or Chinese rice wine. Sake works fine too.
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