Here 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!
Grate the apple and pear and mix with Korean chili paste, gochujnag!
Add garlic powder, onion powder, sugar, lemon juice, toasted sesame seeds and corn syrup.
Add Korean chili flakes…
and mix well to create the red beauty!
This gochujang sauce is perfect to dip vegetables such as steamed broccoli.
Try 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!
Gochujang Sauce
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 (gochugaru)
Instructions
- In mixing bowl combine all the ingredients. Mix well.
- Store the sauce in an airtight container and keep in the refrigerator all time. It can last upto one month.
I really enjoy gochujang paste, and now there’s a recipe for gochujang in sauce form! It looks spicy, sweet, and delicious!
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.
This sounds so flavorful! I love that intense red chili color,
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?
Thanks Jeanne, I will consider to post food photography and styling tips someday.
This sauce looks so great. I am a big fan of Korean style spicy sauces. Will try this.
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! 🙂
I’m going to make this sauce and put on thin pork for grilling! I can taste I already!
lucylovestoeat.com
I am a super big fan of the spicy red sauce described in the Salmon Bibimbap recipe: https://www.beyondkimchee.com/salmon-bibimbap/
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 😀
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!
This recipe begs the question:
What self respecting Korean cook uses garlic “powder”?!?!?
Hi Susan
Believe it or not, many Korean housewives use garlic powder in the recipe where minced raw garlic can be too strong. You can definitely use fresh garlic in this recipe if that is what you are doubting for. I sometimes use garlic powder where I prefer to taste the subtle flavor of garlic in the dish.
Can I also use this for bibimbap?
Yes, you can.
Thanks! =) will try it
Hello Holly, Just wanted to say that I never tried Korean food before, Love it!!! I made the the Gochujang Sauce and Korean Noodle with Beef Sauce it was so Delicious, My family loved it!!! I am going to try the Korean Bulgogi, can you use pork if so what type of cut?
Great to hear that you liked my gochujang sauce. It has so many uses that you can apply to.
Yes, you can use pork instead for bulgogi recipe. I would look for Pork shoulder/neck cut for this dish.