Multi-Purpose Gochujang Sauce

Gochujang SauceHere is one ultimate gochujang sauce that you can use in many different Korean dishes.

I often make this sauce in a large amount and store in the refrigerator. It can last up to one month and even longer if well stored. I use it to top my cold noodles, on a grilled fish or chicken, dip my vegetables, and many more. That way you don’t have to make the sauce every time you crave those dishes.  It saves your cooking time and less dishes to wash. How divine!

tutorial-4Grate the apple and pear and mix with Korean chili paste, gochujnag!


tutorial-6Add garlic powder, onion powder, sugar, lemon juice, toasted sesame seeds and corn syrup.


tutorial-7Add Korean chili flakes…


Gochujnag Sauceand mix well to create the red beauty!


Broccoli with Gochujang SauceThis gochujang sauce is perfect to dip vegetables such as steamed broccoli.


Noodles with gochujang sauceTry with cold vermicelli or noodles, too. You will taste the coolness of simple Korean noodles!

Create something gorgeous with this delicious sauce. Yes, it is definitely spicy! But it is a small price to pay to indulge in delicious Korean food, right?



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Korean Chili Sauce

Gochujang Sauce
Author: Beyond Kimchee
Prep time:
Total time:
Make this delicious Korean gochujang sauce to dip vegetables, sauce for grilled fish, and mix with noodles.
  • 6 tablespoons gochujang
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1½ tablespoons sugar
  • ¼ Asian pear, peeled, seeded, and grated
  • ¼ sweet apple, peeled, seeded, and grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon corn syrup
  • 1 tablespoon Korean chili flakes
  1. In mixing bowl combine all the ingredients. Mix well.
  2. Store the sauce in an airtight container and keep in the refrigerator all time. It can last upto one month.
makes about 1 cup


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  1. 4

    Jeanne says

    gorgeous — the recipe, food styling, and the quality of the photos :-)

    I love the fresh apple and pear in this sauce — healthy and unique!

    Can you please share some food photography and styling tips?

  2. 7

    ccs says

    Hello! Thank you for this wonderful recipe! :) Just wondering, what if we substitute the garlic and onion powder to real garlic and onion instead? Can it last for one month too? And any other substitute for corn syrup? Thanks in advance! :)

  3. 9

    Pim says

    I am a super big fan of the spicy red sauce described in the Salmon Bibimbap recipe:

    I use it for almost all my stir fries nowadays. I love it I love it I love it :)

    Your blog is amazing! Every since I found it my culinary life has never been the same :)

    The addiction started when I party crashed a Korean BBQ when I was living abroad in France (I’m from the Netherlands originally). It was one of the best culinary experiences ever. Now I feel like a Korean culinary missionary to the people around me by throwing Korean BBQs (with Daeji Bulgogi, home-made Kimchee etc.) or quickly stir-frying some veggies, topped with an egg and Gochujang sauce within 15 minutes.

    Cooking awesome food and enjoying it (by myself or with my close friends) is one of my biggest passions. Thanks so much for being a small but significant part of it 😀

    • 10


      Oh, how sweet that is, Pim!
      It makes me feel so happy to hear that my recipes brings a little joy into your life. There is nothing like cooking delicious food and share with family and friends. Keep cooking the great food! Please let me know if I can assist you with any Korean recipes. Cheers!

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