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 it in a cookbook called, Korean Home Cooking by a NYC chef with Valley ties, Sohui Kim.


In a small bowl, stir together 1/4 cup of ketchup with 1 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.