Homemade Gochujang Sauce Recipe
Gochujang sauce is a versatile condiment with a sweet, spicy, and umami flavor that can enhance the taste of almost any dish. This homemade recipe is easy to make and a must-have in your kitchen pantry.
Gochujang is a popular ingredient in Korean cuisine with a sweet and spicy flavor. By turning plain gochujang into an all-purpose sauce, you can dress up your favorite Korean dishes and add a new level of flavor to any dish.
This versatile sauce can be used as a seasoning, marinade, or dipping sauce. Get creative and experiment with different flavor combinations to discover all the possibilities.
What is gochujang sauce?
This versatile and delicious Korean chili paste sauce has been taken up a notch with the addition of ingredients like fruits, sugar, and garlic to enhance its flavor. It’s used in many Korean dishes like bibimbap and rice dishes, as well as in marinades and dipping sauces.
You can find pre-made gochujang sauce in a bottle at the store, but making your own homemade gochujang sauce is easy and tastes much better.
Don’t be intimidated by its spiciness, it’s totally worth it to indulge in the deliciousness of Korean cuisine.
9 Ways to Use Gochujang Sauce
- Use it as a dressing for Korean rice and vegetable bowl, a popular Korean rice dish.
- Marinate thin slices of pork in the sauce to make Korean-style pork barbecue.
- Turn plain chicken into delicious chicken bulgogi by coating it in gochujang sauce.
- Add extra flavor to grilled chicken skewers or rice cake skewers by basting them in the sauce.
- Use this sauce to dress up grilled fish (as seen on my grilled red snapper)
- Use the sauce as a dressing for Korean noodles, such as nangmyeon or bibim guksu.
- Use it as a dipping sauce for your favorite vegetables.
- Drizzle over plain rice with a fried egg on top (see my Korean egg rice)
- Stir-fry with ground beef to make gochujang noodles.
- gochujang (Korean chili paste): This deliciously fermented condiment that offers a mild spiciness and rich umami flavor. You can find it at Asian grocery stores, well-stocked supermarkets in the international aisle, or online.
- garlic powder and onion powder: add savory flavor to the sauce
- sugar: balances the savoriness by adding sweetness.
- Asian pear (or bosc pear) and sweet apple: bring a refreshing taste and add another layer of flavor to the sauce.
- lemon juice (or rice vinegar): for added tang!
- sesame oil and toasted seeds: provide nutty complexity to the sauce.
- corn syrup: gives the sauce a luscious texture
- gochugaru (Korean chili flakes): for more intense spiciness. You can adjust the amount depending on your heat tolerance or omit it altogether.
How to make homemade gochujang sauce
Grate a Korean pear and a sweet apple, and mix them with gochujang (Korean chili paste) in a small bowl.
Add garlic powder, onion powder, sugar, lemon juice (or rice vinegar), sesame oil, toasted sesame seeds, and corn syrup.
If you want a spicier sauce, add some gochugaru (Korean chili flakes) to taste.
Mix everything together well, and your gochujang sauce is ready to use!
Indulge in the deliciousness of Korean cuisine with this versatile sauce. Drizzle it over cold vermicelli or noodles to experience the refreshing taste of simple Korean dishes.
Although it may be spicy, it’s a small price to pay for the mouthwatering flavor.
To keep your gochujang sauce fresh, always store it in the refrigerator. It can last for up to four weeks. Avoid freezing it, as it is not recommended.
More popular Korean recipes
- 20-Minute Authentic Tteokbokki (Spicy Korean Rice Cake)
- How to Make Korean Fried Chicken (Chimaek)
- Kimbap (Korean Seaweed Rice Roll)
- LA Galbi (Korean BBQ Ribs)
Homemade Gochujang Sauce Recipe
- 6 tbsp Korean chili paste (gochujang)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tbsp sugar
- 1/4 Korean pear or bosc pear, peeled
- 1/4 sweet apple, peeled
- 2 tbsp fresh lemon juice, or rice vinegar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp corn syrup
- 1 tbsp Korean chili flakes (gochugaru), optional
- Grate a Korean pear and a sweet apple, and mix them with gochujang (Korean chili paste) in a small bowl. Add garlic powder, onion powder, sugar, lemon juice (or rice vinegar), sesame oil, toasted sesame seeds, and corn syrup.
- If you want a spicier sauce, add some gochugaru (Korean chili flakes) to taste. Mix everything together well, and your gochujang sauce is ready to use! This gochujang sauce makes about 1 cup.
- To keep your gochujang sauce fresh, always store it in the refrigerator. It can last for up to four weeks. Avoid freezing it, as it is not recommended.