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Home > Asian Recipes > Addicting Sweet & Spicy Korean Gochujang Sauce

Addicting Sweet & Spicy Korean Gochujang Sauce

Last updated February 14, 2023. Originally posted February 14, 2023 By Jyothi Rajesh Leave a Comment

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Korean gochujang sauce with text

Korean gochujang sauce is made using fermented Korean red chili and bean paste aka gochujang paste. In 5 minutes you have a great dipping sauce for fried chicken or as can be drizzled over vegetables and bibimbap.

korean sauce
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  • Korean gochujang sauce
  • Ingredients
  • How to make Korean gochujang sauce
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  • 📋Addicting Sweet & Spicy Korean Gochujang Sauce

Korean gochujang sauce

This all-purpose sauce has perfect balance of spice, sweetness, and, savory. It adds addictive mouth-watering flavors to anything that you add. Not just for Korean recipes, but you can use gochujang sauce for just about anything.

It’s a perfect base for adding wonderful flavors to any dish. Use it as a dipping sauce for fried chicken, fried shrimp, skewered chicken, and Asian shrimp, drizzle it over bibimbap, over vegetables, as a marinade, use it in your favorite stir fry recipes and can even be added to mayonnaise for flavor and spice kick.

It’s very easy to adapt this Korean sauce to suit your taste. Tweak the ingredients to make it spicier or sweeter the way you like it.

This classic Korean sauce is made using gochujang paste for a spicy kick and umami flavor, maple syrup for sweetness, sesame oil for a touch of nuttiness, soy sauce for saltiness and extra flavor, rice vinegar for brightness and tang, and garlic for depth of flavor.

Ingredients

Here’s what you’ll need-

  • 6 tablespoons gochujang paste (fermented Korean chili and bean paste)
  • 4 tablespoons maple syrup (or honey)
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoon soy sauce
  • 1 ½ teaspoon sesame oil
  • 3 cloves garlic, minced
all ingredients for gochujang sauce

Gochujang is fermented Korean red chili and bean paste. There is no substitute for this. Almost all Korean recipes use gochujang as the base for flavor and taste. The heat levels of Gochujang paste will vary with different brands, please taste first and then adjust the amount.

Maple syrup can be substituted with honey or dark brown sugar. If you prefer a sweeter sauce, add more.

Use dark soy sauce, regular or low sodium either will work.

Sesame oil is pungent, if you don’t like the flavor of sesame oil, reduce the quantity.

Using fresh minced garlic is a must, do not substitute fresh garlic with garlic powder.

Additional ingredients

You may add Korean red pepper flakes or gochugaru. It adds a spicy savory kick to the sauce.

Red miso paste can also be added for extra oomph.

How to make Korean gochujang sauce

To a small sauce pan add gochujang paste, maple syrup, rice vinegar, soy sauce, sesame oil, and minced garlic.

Heat the pan on low heat stirring it constantly. Let it warm up, will take about 60 seconds to 2 minutes that’s all.

making of gochujang sauce

Once sauce begins to bubble, remove it from heat.

Cool before using it. You can use it as a dipping sauce for fried chicken or in any other dishes.

How to use gochujang sauce

It’s a perfect base for adding wonderful flavors to any dish. Use it as a dipping sauce for fried chicken, fried shrimp, skewered chicken, and Asian shrimp, drizzle it over bibimbap, over vegetables, as a marinade, use it in your favorite stir fry recipes and can even be added to mayonnaise for flavor and spice kick.

FAQS

What is gochujang?

Gochujang is fermented red chili and bean paste that has an intense pungent flavor. It is a staple in Korean cuisine. Gochujang is easily available in the Asian section of the grocery store.

Is gochujang spicy?

It is a spicy paste with an umami savory tone to it. It’s called Korean chili paste as it has a spicy flavor tone to it. The heat levels of Gochujang paste will vary with different brands, please taste first and then adjust the amount.

What’s the substitute for gochujang?

There is no substitute for this. It’s a staple ingredient used in almost all Korean recipes.

How to store leftovers?

Cool leftover sauce completely and then store it in an air-tight container in the refrigerator. It’ll keep for 10 days.

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gochujang sauce as dipping sauce for fried chicken
gochujang sauce as dipping sauce for fried chicken
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📋Addicting Sweet & Spicy Korean Gochujang Sauce

Jyothi Rajesh
Korean gochujang sauce is made using fermented Korean red chili and bean paste aka gochujang paste. In 5 minutes you have a great dipping sauce for fried chicken or as can be drizzled over vegetables and bibimbap.
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Prep Time 5 mins
Cook Time 2 mins
Course condiments
Cuisine Asian, Korean
Servings 12 tablespoons
Calories 33

Ingredients
  

  • 6 tablespoons gochujang paste fermented Korean chili and bean paste
  • 4 tablespoons maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoon soy sauce
  • 1 ½ teaspoon sesame oil
  • 3 cloves garlic minced

Instructions
 

  • To a small saucepan add gochujang paste, maple syrup, rice vinegar, soy sauce, sesame oil, and minced garlic.
  • Heat the pan on low heat stirring it constantly. Let it warm up, will take about 60 seconds to 2 minutes that’s all.
  • Once the sauce begins to bubble, remove it from the heat.
  • Cool before using it. You can use it as a dipping sauce for fried chicken or in any other dishes.

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 33kcalCarbohydrates: 7gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 44mgPotassium: 49mgFiber: 0.1gSugar: 5gVitamin A: 16IUVitamin C: 2mgCalcium: 10mgIron: 0.1mg
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Created by Jyothi Rajesh

Thank you for stopping by.

Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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