Sauces

We only sell our own sauces at Arirang. In Korea we add flavor by marinating and dipping. A little bit of Korea for you to either take-away or give away.

Arirangs’s sauce suggestions

We have experimented developed our sauces in combination with different ingredients since 1975 in search of the perfect taste experience. Just follow our suggestions, or why not add your own favorite ingredients to create your very own Korean signature dish

Jiap Che

Soy-sesame marinade to go with cellophane noodles. Can be used instantly.

Meat/chicken
1. Shred some meat or chicken finely. Separately, shred some leeks, peppers, carrots, or other vegetables and stir with a dash of cooking oil.
2. Fry the meat or chicken and add the raw vegetables towards the end.
3. Cook the glass noodles according to the recipe, strain and mix in the marinade. Add the meat and vegetables and let stand for about 10 minutes.

Vegetarian
1. Shred mushrooms, leeks, peppers and carrots.
2. Fry the vegetables in a little cooking oil.
3. Cook the cellophane noodles according to the recipe, strain and mix in the marinade. Add the vegetables and let it stand for about 10 minutes.

arirang

Korean soy sauce that we have seasoned with garlic, sesame seeds and pepper. A sauce that can add flavor to any dish. Can be used instantly.

Meat/chicken
Quick fry or grill some thin slices of beef. Carefully add arirang sauce according to taste. You could add a little onion together with some other vegetables and continue frying with everything mixed together.

Fish
Fry or steam some salmon. Towards the end, add some grated ginger and pour in some arirang sauce. Fry for a further 2-3 minutes until done.

Vegetarian
– Wonderfully tasty dressing for all salads, but especially avocado and tomato.
– Grill the eggplant and zucchini slices. When ready stir in some arirang sauce.

katzu

Sweet, spicy herbs, a slightly firmer sauce. Goes well with anything breaded. The children’s favorite. Does not need to be heated.

Chicken
1. Cut the chicken breasts into small pieces.
2. Cover, first with flour, then raw egg and finally dry breadcrumbs.
3. Heat a generous amount of cooking oil in a frying pan. Deep-fry the chicken. Serve with Katzu sauce. Vegetarian
1. Slice the zucchini, carrots and eggplant into sticks.
2. Cover, first with flour, then raw egg and finally dry breadcrumbs.
3. Heat a generous amount of cooking oil in frying pan and deep-fry the vegetable sticks. Serve with Katzu sauce.

Our secret tip: Really tasty sauce for the hash.

Cham girum

We use sesame oil as a spice. It adds a soft, nutty and lightly roasted taste. The sesame oil we use is a “blended” oil, 60% soybean oil and 40% sesame oil.

Gochoo Jang

Chili Pasta based on matured soybeans. Gives a fuller, slightly stronger flavor. Add it to any dish whenever you want to spice things up a bit. Ready to use.

Meat
– Mix Gochoojang sauce with Arirang sauce. Experiment until you find the right strength. Add some grated fresh ginger, and if you wish to add a touch of sweetness, mix in a little sugar or honey.
– Perfect for marinating pork/spare ribs. Grill the ribs in the oven at 150 degrees for about 30-40 minutes. Brush occasionally with additional marinade. Serve with rice or lettuce leaves.

Vegetarian
– Suitable for adding to vegetable soups towards the end of the cooking process. Goes perfectly with either thicker soups or with a broth.
– Brush the pieces of tofu and roast in the oven with a little sesame oil or olive oil.
– Makes a really tasty dip for cucumber and carrot.

Bokkum

Our special wok sauce. A hot chili sauce with garlic and ginger. Heat together with the dish.

Meat/chicken
1. Shred the meat/chicken. Shred your favorite vegetables or use a frozen pre-mix. We recommend zucchini, carrots, broccoli, onions, leeks and cabbage (Chinese cabbage or white cabbage).
2. Stir-fry or fry the beef/chicken quickly over a high heat. Add the vegetables towards the end and the Bokkum sauce at the very last moment. 1 tablespoon per person.

Vegetarian
1. Shred your favorite vegetables or use a frozen pre-mix. Add a bit of tofu for the perfect finish.
2. Stir-fry or fry the vegetables quickly over a high heat. Add the Bokkum sauce at the very last moment.
1 tablespoon per person.

Extra tip: Very good with squid. Also works well as a strong chili base for soups.

Kimchi

Kimchi is one of the most important accessories in Korean cuisine. It is milk soured and chili marinated vegetable. We make ours in a salad bowl matured for about ten days. Kimchi goes with any dish.