Homemade Gochujang Sauce Recipe
Use this homemade gochujang sauce recipe to dress up many Korean dishes like bibimbap or Korean BBQ. It’s also great for grilled fish, pork, chicken and vegetable. Korean gochujang sauce makes a great dipping sauce as well. No cooking required!
Korean chili paste (gochujang) is an essential condiment in Korean cuisine. This slightly sweet and spicy paste has a bold taste. But Korean gochujang is not limited in adding a heat to the dish only.
Gochujang can turn your ordinary dish into something extra ordinary. It opens up a whole new culinary experience. No wonder why so many people are crazy about Korean gochujang sauce.
What is gochujang sauce?
Gochujang sauce is basically a doctored-up Korean chili paste sauce with the extra ingredients like fruits, sugar, and garlic to enhance the flavor. You will find gochujang sauce in Korean bibimbap, many rice dishes, cold noodle dishes, such as nangmyeon. You can also use it as a marinade for meat and seafood like Korean BBQ, or dipping sauce for vegetables.
You can buy a seasoned gochujang sauce in a bottle at the store, but try making homemade gochujang sauce at home. It is very easy to make and tastes so much better.
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. 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!
What is gochujang sauce used for
There are so many gochujang sauce uses. Here are a few ideas.
- Topping sauce – It’s great to use as bibimbap sauce, or sauce for a rice bowl dish and cold noodles.
- Dipping sauce – gochujang dipping sauce is great for fresh or steamed vegetables
- Korean BBQ marinade – Try this Korean BBQ sauce gochujang to marinade meats. Try my chicken bulgogi or pork bulgogi with this sauce.
- Sauce for grilled fish.
- Or drizzle over plain rice – mix and serve.
Gochujang Sauce Ingredients
- gochujang (Korean chili paste)
- garlic powder
- onion powder
- sugar
- Korean pear (Asian pear) – or bosc pear
- sweet apple
- lemon juice
- sesame seeds – toasted
- corn syrup
- gochugaru (Korean chili flakes)
How to make Gochujang Sauce
Grate the apple and pear and mix with Korean chili paste (gochujnag) in a small mixing bowl.
Add garlic powder, onion powder, sugar, lemon juice, toasted sesame seeds and corn syrup.
Add Korean chili flakes. These chili flakes will add extra spiciness. If you prefer s milder gochujang sauce, you can omit the chili flakes.
Mix all together and your gochujang sauce is ready to go.
Create something gorgeous with this delicious sauce. Try this sauce with cold vermicelli or noodles. You will taste the coolness of simple Korean noodles!
Yes, it is definitely spicy! But it is a small price to pay to indulge in delicious Korean food, right?
How to store gochujang sauce
Store gochujang sauce in the refrigerator all the time. It should last up to 4 weeks. Freezing is not recommended.
More Homemade Korean Sauce For Korean Dishes
Homemade Gochujang Sauce Recipe
Ingredients
- 6 tbsp Korean chili paste (gochujang)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tbsp sugar
- 1/4 Koream pear or bosc pear, peeled and grated
- 1/4 sweet apple, peeled and grated
- 2 tbsp fresh lemon juice
- 1 tbsp toasted sesame seeds
- 1 tbsp corn syrup
- 1 tbsp Korean chili flakes (gochugaru), optional
Instructions
- Combine all the ingredients. in a small mixing; mix well.
- Store the sauce in an airtight container and keep in the refrigerator. It can last up to one month. This gochujang sauce makes about 1 cup.
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.
Can I also use this for bibimbap?
Yes, you can.
Thanks! =) will try it
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.
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!
I’m going to make this sauce and put on thin pork for grilling! I can taste I already!
lucylovestoeat.com
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! 🙂
This sauce looks so great. I am a big fan of Korean style spicy sauces. Will try this.
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 sounds so flavorful! I love that intense red chili color,
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.
I really enjoy gochujang paste, and now there’s a recipe for gochujang in sauce form! It looks spicy, sweet, and delicious!