Korean Ketchup

Korean Vegan yields¾ cups addedJuly 2020

• ½ cup ketchup
• 2 tablespoons gochujang (can substitute Sriracha)
• 2 tablespoons dark brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon freshly minced garlic (about 1 medium clove)
• 1 teaspoon grated fresh ginger
• ½ teaspoon sesame oil

1. Whisk together ketchup, gochujang, brown sugar, soy sauce, garlic, ginger, and sesame oil in a small bowl.
2. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.