Pure maple syrup – Many brands of store bought gochujang sauce contain corn syrup, but I like to sweeten mine naturally with pure maple syrup.Sesame oil – It cuts the heat of the gochujang paste and gives the sauce a nutty complexity.Different brands vary in potency, so start with less and add more, to taste, depending on how spicy you like your sauce. Gochujang paste – Find it at a Korean market or in the Asian section of your grocery store.Add it to Korean food or spoon it over a simple rice bowl, but whatever you do, make it! If you like hot sauce, you’re going to love this recipe.įor how flavorful this sauce is, it’s unbelievably easy to make! You just need these 4 ingredients: The resulting hot sauce is smoother and mellower than the paste, but its taste is just as complex. Instead of using the paste on its own, I mix it with sesame oil, rice vinegar, and pure maple syrup. That’s where this gochujang sauce comes in. It’s pretty assertive on its own – even small amounts add intense flavor to whatever you’re cooking. This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.
I first made it to drizzle over homemade bibimbap, but once I had it on hand, I began topping it onto everything from roasted veggies to avocado toast! A traditional Korean sauce, it has a bold sweet/spicy/umami flavor with an underlying funk. Once desired thickness is reached, drizzle over pork chops and serve hot.As far as flavor goes, there’s nothing like gochujang sauce.Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened. Remove pork chops to a plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet.Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through. Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan.Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.Remove pork from heat and transfer to a plate.Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides.Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder, and season generously with salt and pepper.Paired with lots of thyme and garlic, this sauce is completely addicting and you’ll want to drizzle it over everything! Trust us, there’s no need for a sad, boring dinner, especially when you can whip this bad boy up. With a quarter cup of lemon juice, along with a healthy dose of zest, this dish’s lemon flavor hits you in the face in the best way possible. Many lemon dishes boast lots of flavor, but then you take a bite and wish it had more zesty “oomph,” but not this dish. While we love how creamy this sauce is, it’s the balance of flavors that we really can’t get enough of. Not wanting to fall into a chicken rut, we found ourselves eyeing some delicious looking pork chops the other day and knew they would make the perfect skillet dinner that everyone would enjoy…and we were right – it was a hit! When it comes to family dinners, we find ourselves all too frequently reaching for chicken, inadvertently subjecting ourselves and our family to dishes we’ve had many, many times before.
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