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You are here: Home > Archives > Multi-Purpose Gochujang Sauce

Multi-Purpose Gochujang Sauce

August 24, 2014 by Holly Ford 17 Comments

Gochujang Sauce

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!



tutorial-4

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

tutorial-6

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

tutorial-7

Add Korean chili flakes…

Gochujnag Sauce

and mix well to create the red beauty!

Broccoli with Gochujang Sauce

This gochujang sauce is perfect to dip vegetables such as steamed broccoli.

Noodles with gochujang sauce

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!

BK-Lg signature

Korean Chili Sauce

Gochujang

Gochujang Sauce

Holly Ford
Make this delicious Korean gochujang sauce to dip vegetables, sauce for grilled fish, and mix with noodles.
Print Recipe Pin Recipe

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
 

  • 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.

Notes

makes about 1 cup

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Filed Under: Archives, Korean Recipes, Sauces and Dressings, Vegetarian Tagged With: Gochujang

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Comments

  1. Sarah says

    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
  2. [email protected] Riffs says

    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
  3. Mary Frances says

    August 25, 2014 at 5:44 pm

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

    Reply
  4. Jeanne says

    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 says

      August 27, 2014 at 10:08 am

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

      Reply
  5. Elaine says

    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
  6. ccs says

    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! 🙂

    Reply
  7. LucyL says

    October 27, 2014 at 9:49 am

    I’m going to make this sauce and put on thin pork for grilling! I can taste I already!

    lucylovestoeat.com

    Reply
  8. Pim says

    November 25, 2014 at 12:04 pm

    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 😀

    Reply
    • Holly says

      November 25, 2014 at 6:38 pm

      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!

      Reply
  9. Susan says

    August 9, 2015 at 1:21 am

    This recipe begs the question:
    What self respecting Korean cook uses garlic “powder”?!?!?

    Reply
    • Holly says

      August 9, 2015 at 6:39 pm

      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.

      Reply
  10. JOAN LARION says

    May 30, 2016 at 12:34 am

    Can I also use this for bibimbap?

    Reply
    • Holly says

      May 30, 2016 at 6:46 am

      Yes, you can.

      Reply
      • JOAN LARION says

        June 2, 2016 at 1:33 am

        Thanks! =) will try it

        Reply
  11. Linda says

    June 5, 2016 at 1:43 pm

    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?

    Reply
    • Holly says

      June 5, 2016 at 8:56 pm

      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.

      Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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