Yangnyeom Sauce

Name: Yangnyeom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: 3 Tbsp golden/corn syrup (45 ml) Corn Syrup; 2 Tbsp (30 ml) Ketchup; 2 Tbsp (30 ml) Gochujang; 2 Tbsp ganjang (30 ml) Soy Sauce; 1 Tbsp minced (10 g) Garlic; 1/2 Tbsp fine (4 g) Gochugaru; 1 Tbsp (12 g) Sugar

Independent adaptation of a publicly published Junghyun “jp” Park recipe. Not affiliated with, sponsored by, or endorsed by Junghyun “jp” Park.

GLAZE · KOREAN FRIED CHICKEN & WINGS

In the published recipe, this is the glaze for Korean fried chicken.

JP Park's yangnyeom sauce for Korean fried chicken.

On the jar

YANGNYEOM

Method: stove
Yield: about ¾ cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Corn Syrup 45 mlKetchup 30 mlGochujang 30 mlSoy Sauce 30 ml

Ingredients

Corn Syrup3 Tbsp golden/corn syrup (45 ml)
Ketchup2 Tbsp (30 ml)
Gochujang2 Tbsp (30 ml)
Soy Sauce2 Tbsp ganjang (30 ml)
Garlic1 Tbsp minced (10 g)
Gochugaru1/2 Tbsp fine (4 g)
Sugar1 Tbsp (12 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Yangnyeom Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Yangnyeom Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Chojang★ STARRED KITCHENOn the jar: CHOJANG SWE
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Yum Nua DressingNATIONAL AWARD WINNEROn the jar: YUM NUA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Korean chef (JP Park) of Michelin two-star Atomix and Atoboy in New York; James Beard Best Chef: New York State 2023. Contemporary Korean tasting menus with fermented chile and soy sauces.

Originally published as Yangnyeom Sauce (Sweet-Spicy Fried Chicken Glaze).

Adapted from a Junghyun “JP” Park recipe (The Korean Cookbook (Phaidon) / Broadsheet).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from The Korean Cookbook (Phaidon) / Broadsheet (published as “Yangnyeom Sauce (Sweet-Spicy Fried Chicken Glaze)”). Full citation lives in Provenance.

Companion jar