Korean Ketchup

Condiments rule, especially when you’re in a rush to get dinner on the table.  This three-ingredient sauce comes together in a minute and provides a tangy umami burst to all things fried, grilled meats, roast veggies, eggs, tofu, and of course, burgers.

BTW, not sure why it’s called Korean Ketchup other than the fact that I read about in a cookbook called, Korean Home Cooking by a NYC chef with Vermont ties, Sohui Kim.

In a small bowl stir together a quarter cup of ketchup with a tablespoon of Worcestershire sauce and Sriracha to taste.  That’s it.  And I’m betting that after you taste it, you’ll want to make a double or triple batch…it keeps in the fridge for ages.