In a bowl, combine ¼ cup of Gochujang (Korean red chili paste) with 2 tablespoons of soy sauce.
Add 2 tablespoons of sesame oil and 1 tablespoon of rice vinegar for a balanced tangy flavor.
Stir in 2 tablespoons of honey or brown sugar to add a touch of sweetness.
Mince 3 cloves of garlic and 1 inch of ginger, then add them to the marinade for a bold flavor.
Mix in 1 tablespoon of sesame seeds and 2 chopped green onions for texture and freshness.
Add 1 tablespoon of water to thin out the marinade if needed, stirring until smooth.
Marinate your choice of meat or vegetables in the sauce for at least 30 minutes for best results.
Grill or pan-fry the marinated ingredients, brushing on extra sauce for added flavor as they cook.
Serve the corn and potato chowder with crusty bread for a cozy, delicious meal. Enjoy!
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