I keep getting my sauce wrong and I’m not sure what mistake I’m making

I really want to replicate the sauce they use on fried chicken in market stalls in Korea, but whenever I do it the sauce comes out tasting and smelling unbearably sour no matter how much sweetening ingredients I add to it.

I use gochujang paste (obviously), water, sugar, garlic, ginger, and light and dark soy sauce in varying amounts, but each time it comes out way too sour for me to eat. I coat the chicken in cornstarch and season with salt, then fry about 75% then add the sauce and continue frying until done.

I thought it was a case of me just not liking it but it can’t be true because I LIVED off it in Korea and always get it when it’s an option in restaurants and I love it.

I find that I’ve been having the same issue with store bought sauces too, so why do I love it so much when it’s from a restaurant or stall? Is there a common thing that I could be missing? Anything that these places do differently?

submitted by /u/Arschgeige96
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