Spicy Simmer Sauce (Korean-style)

Make a delicious Korean-style dinner with one jar of Range Tasmania’s Korean Style Spicy Simmer Sauce. Whether you love chicken, seafood, tofu or a pan full of vegetables, this versatile sauce brings bold flavour without the need for extra sauces, spices or seasoning. Add chopped onions, cook and serve with green onions and rice.

Made in Tasmania with Range Tasmania’s own Korean-style gochujang chilli paste, this rich sauce combines Korean chilli, toasted sesame, garlic and ginger with the savoury depth of soy sauce and shiitake mushrooms. Apple purée rounds out the flavour for a satisfying balance of sweetness, chilli heat and umami.

Our gochujang is made with organic non-GMO soybeans and organic rice. With no corn syrup, added colours or preservatives, this is a thoughtfully crafted cooking sauce for people who love bold flavour and carefully chosen ingredients.

Serving suggestions

• Spicy Korean-style chicken: Use diced chicken thigh or breast and chopped onions. Cook with the sauce and serve over steamed rice.
• Spicy pork: Try thinly sliced pork and onions, served with rice and crisp cucumber on the side.
• Korean-style beef bowls: Use thin strips of quick-cooking beef and onions, then spoon over rice.
• Lettuce cups: Tuck the cooked meat and onions into crisp lettuce leaves with a little rice.
• A Korean-inspired spread: Serve your spicy chicken, pork or beef with rice, kimchi and cucumber for a meal made for sharing.

One jar, dinner sorted: Mix the entire 200 g jar with 500–600 g of chopped meat and onions in a cold pan. Cook over medium heat, stirring regularly, until the meat is thoroughly cooked. Serve with rice. Serves 2–3, with no extra sauces or seasoning needed.

Ingredients

Range Tasmania gochujang chilli paste (organic soybeans and rice, brown sugar, gochugaru chilli flakes, water, salt, rice wine, rice vinegar), water, toasted sesame oil, soy sauce (gluten), gochugaru chilli flakes, toasted sesame seeds, apple purée, garlic, ginger, shiitake mushroom, black pepper.