Lee Hye-jung's All-Purpose Namul Seasoning Sauce

Name: Lee Hye-jung's All-Purpose Namul Seasoning Sauce
Cook time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 100g gochugaru (about 1 cup); 6 tbsp lukewarm water; 1.5–2 tbsp sugar; 4 tbsp starch syrup; 1 tbsp salt

A dedicated spring greens all-purpose seasoning sauce, made by blooming gochugaru in lukewarm water and aging it cleanly without garlic.

10 min Difficulty Very easy Sauces & basics

Main ingredients

gochugaru starch syrup

Ingredients needed 8 servings

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gochugaru starch syrup

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100g gochugaru (about 1 cup)

6 tbsp lukewarm water

1.5–2 tbsp sugar

4 tbsp starch syrup

1 tbsp salt

Recipe

Measure 100g gochugaru and 6 tbsp lukewarm water (about 40°C).
Place the gochugaru and lukewarm water in a bowl and mix evenly to bloom.
Add 1.5–2 tbsp sugar and 4 tbsp starch syrup to the bloomed gochugaru and mix well.
Add 1 tbsp salt to season, then stir until the seasoning is evenly combined.
Transfer to an airtight container or glass jar for storage, and use as needed for namul and quick kimchi.

Bloom gochugaru by adding lukewarm water.
Add sugar, starch syrup, and salt, then mix evenly.
Store in a container, let it mature, and use for namul dishes.

Cooking tips

Use lukewarm water (about 40°C) to bring out a fine, bright color in the gochugaru.
Do not add garlic to the sauce itself; add minced garlic separately according to the dish you are making.
The initial seasoning should be slightly salty so that the flavor becomes mellow and balanced as it matures.

Recommended for

Those who want to easily season various spring greens with an all-purpose sauce.
Those who want to prepare seasoning in advance and cook quickly and conveniently whenever needed.

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