Korean gochujang sauce uses a popular chili paste condiment to make a sweet and spicy dipping sauce. Drizzle it over veggies and rice dishes, too.
When it comes to making a dish complete, there is nothing like a few condiments to tie things together. Whether it's my creamy garlic toum recipe spread on a warm chicken souvlaki pita, or dipping my corn pakoda recipe in pudina chutney, they complete the meal.
Sauces and dips are easy to prepare and this Korean gochujang sauce recipe is no exception. It's made in 10 minutes and is perfect drizzled on top anything that needs a kick and it's just made to be dipped in.
A staple Korean sauce, it has a sweet and spicy flavor with an underlying heat. The main ingredient is gochujang paste, a fermented Korean chili paste made using glutinous rice, fermented soybeans, red chili pepper flakes, and salt.
This sauce is lip smacking good and depending if you like more or less heat, you can add more or less of the gochujang paste.
Difficulty: Easy 🥄
Gochujang sauce is a popular Korean chili sauce, and it's simple to make! Use this recipe for a fiesty hot sauce.
Gochujang is an essential ingredient in Korean cooking. It is a thick, deep red paste made from red chile pepper flakes, glutinous rice (sticky rice), fermented soybeans, and salt. Found in most Asian markets in a red plastic tub.
No. While some out there might thin the paste with water, my sauce is quickly simmered with rice vinegar, honey, sesame oil and garlic.
They are quite similar due to the spicy element and texture, but my gochujang recipe adds a sweet and warming nuance while the vinegar balances it all out.
Ingredient notes and substitutions
So, what's in a good gochujang sauce recipe? Using fresh ingredients gives the best flavor to the sauce, and if you can find authentic Korean ingredients, it will taste even better!
- Gochujang paste - a thick, deep red paste made from red chile pepper flakes, glutinous rice (sticky rice), fermented soybeans, and salt
- Rice vinegar - adds that needed acidity balance
- Honey - for a balanced sweetness
- Sesame oil - for a rich, nutty flavor
- Garlic - fresh, minced and lightly sautéed
Gochujang recipe tips
- What sets my recipe apart from others is I like to simmer the garlic in sesame oil first, then add the other 3 ingredients to cook for 2 more minutes. Many other recipes you see out there just whisk all the ingredients together. By cooking the garlic first, it mellows the intensity and a quick simmer brings it all together!
- Store any leftover sauce in a sealed container for up to 10 days. Serve warm or chilled.
Uses for gochujang sauce
This Korean sauce adds great flavor to so many recipes!
It's THE sauce to drizzle over bibimbap, which is a bowl of warm white rice topped with vegetables, kimchi and a sunny side up egg. It's fantastic as a dipping sauce for summer rolls, dumplings or crispy baked chicken wings, too.
Another favorite use is with these Hawaiian Stuffed Peppers. It's a nice switch from teriyaki sauce, trust me.
Gochujang Sauce - easy to make!
- 6 tablespoon gochujang paste
- ¼ cup honey
- 4 teaspoon rice vinegar
- 4 teaspoon sesame oil divided
- 3 cloves garlic minced
- In a small bowl, whisk together gochujang paste, honey, rice vinegar and 1 teaspoon sesame oil.
- To a small saucepan over low heat, add 1 tablespoon sesame oil and the minced garlic. Cook for 2 minutes, stirring to prevent garlic from burning.
- Stir in gochujang paste mixture and increase heat to medium-high; bringing sauce to a simmer. Remove from heat and cool gochujang sauce before using.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.