Multi-Purpose Gochujang Sauce

by Beyond Kimchee on August 24, 2014 · 7 comments

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?

Enjoy!

 

BK-Lg signature

 

 

 

Korean Chili Sauce

Gochujang Sauce
Author: 
Prep time: 
Total time: 
 
Make this delicious Korean gochujang sauce to dip vegetables, sauce for grilled fish, and mix with noodles.
Ingredients
  • 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
Instructions
  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.
Notes
makes about 1 cup

 

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{ 7 comments… read them below or add one }

Sarah August 24, 2014 at 11:34 pm

I really enjoy gochujang paste, and now there’s a recipe for gochujang in sauce form! It looks spicy, sweet, and delicious!

Reply

John@Kitchen Riffs August 25, 2014 at 2:09 pm

Gosh, this must have so much flavor! Great idea to make this up in quantity and have it on hand when you need it. Good stuff — thanks.

Reply

Mary Frances August 25, 2014 at 5:44 pm

This sounds so flavorful! I love that intense red chili color,

Reply

Jeanne August 27, 2014 at 3:16 am

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?

Reply

Holly August 27, 2014 at 10:08 am

Thanks Jeanne, I will consider to post food photography and styling tips someday.

Reply

Elaine August 28, 2014 at 10:12 pm

This sauce looks so great. I am a big fan of Korean style spicy sauces. Will try this.

Reply

ccs September 8, 2014 at 9:17 pm

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! :)

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