Weather Updates


Updated: July 1, 2012 11:49AM


Andrew Zimmerman of Sepia slathers this sauce on grilled, smoked chicken.

½ cup gochujang chile paste (fermented Korean chile paste)

6 tablespoons mirin or rice wine

2 tablespoons dark soy sauce

8 garlic cloves, mashed to a paste

1 tablespoon sesame oil

2 tablespoons grated ginger root

3 teaspoons ground black pepper

Juice of half a lemon

1½ tablespoons brown sugar

Place all ingredients in a medium saucepan set to medium-high heat.

Stir and bring to a boil. Reduce heat and simmer for 5 to 10 minutes to meld flavors. Chill in refrigerator until ready to use for a four-hour-plus marinade and basting sauce when grilling.

From Executive Chef Andrew Zimmerman of Sepia

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.