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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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
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.
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
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.
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.
There is no substitute for this. It’s a staple ingredient used in almost all Korean recipes.
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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📋Addicting Sweet & Spicy Korean Gochujang Sauce
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
Nutrition
Created by Jyothi Rajesh
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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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