Go Back
+ servings
Multi-purpose Gochujang Sauce

Multi-Use Gochujang Sauce

Print Recipe
Gochujang sauce, made from Korean gochujang paste and various savory ingredients, serves as a versatile sauce perfect for marinating, dipping, and drizzling over dishes like noodles and rice.
Course Condiment, Sauce
Cuisine Korean
Diet Low Lactose, Vegan, Vegetarian
Keyword gochujang, gochujang sauce, homemade gochujang sauce, Korean chili paste, Korean chili sauce, Korean condiment
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 58
Author Holly Ford

Ingredients

Instructions

  • 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.

Notes

makes about 1 cup

Nutrition

Calories: 58kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 82mg | Fiber: 1g | Sugar: 6g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.4mg