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Gochujang Sauce

A quick and flavorful Korean condiment that balances heat, sweetness, and umami, perfect for marinades, dips, and drizzles.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: Korean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup gochujang paste Korean red chili paste
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 2 to 4 tablespoons water for consistency
  • 1/2 teaspoon sesame seeds optional, for garnish

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons and cups
  • Garlic press or mincer
  • Spoon for stirring
  • Glass jar for storage

Method
 

  1. Gather all ingredients and equipment before starting to ensure a smooth process.
  2. Spoon 1/2 cup gochujang paste into the mixing bowl.
  3. Add 3 tablespoons honey to the paste.
  4. Pour in 2 tablespoons rice vinegar and 1 tablespoon soy sauce.
  5. Mince 2 cloves of garlic and add to the bowl.
  6. Whisk the mixture vigorously for about 2 minutes until the sauce is smooth.
  7. Drizzle in 1 teaspoon sesame oil and whisk to combine.
  8. Add water 1 tablespoon at a time, whisking after each addition, until the desired consistency is reached.
  9. Taste the sauce and adjust heat, sweetness, or acidity by adding up to 1/2 teaspoon of gochujang, honey, or rice vinegar as needed.
  10. Transfer the sauce to a glass storage jar, seal tightly, and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Store in an airtight jar in the refrigerator for up to 3 weeks; flavors improve after chilling.