Nikko Berry Gochujang Sauce

A little spicy, a little sweet, Nikko Berry Gochujang Sauce is perfect for drizzling and dipping. Roasted Oishii Berries blended with gochujang, sesame oil, and plum extract for a rich sauce inspired by Korean flavors.

Ingredients: 

- 1 tray Nikko Berries

- 4 TBS gochujang (Korean chilli paste) 

- 2 teaspoons toasted sesame seeds 

- 1 TBS rice wine vinegar 

- 1 TBS Korean plum extract 

- ½ teaspoon sesame oil 

- 1 teaspoon soy sauce

- 1 TBS coarse gochugaru (Korean chilli flakes)

Steps:

1) Preheat oven to 425°F. 

2) De-stem and chop Nikko Berries. Spread on a baking tray and roast for 20 minutes. 

3) Transfer berries to a blender with gochujang, sesame seeds, rice wine vinegar, plum extract, sesame oil, soy sauce, and chilli flakes.

4) Blend until smooth and combined.

Serving suggestion: Drizzle over bibimbap or use as a dipping sauce for kimbap.