A quick and easy Korean gochujang sauce, perfect for dipping, marinades, or adding a spicy, savory kick to stir-fries and stews. It embodies the rich, fermented heat of Korean cuisine with a balance of sweet, savory, and spicy notes.
Gochujang: Your Essential Flavor Guide
A quick and easy Korean gochujang sauce, perfect for dipping, marinades, or adding a spicy, savory kick to stir-fries and stews. It embodies the rich, fermented heat of Korean cuisine with a balance of sweet, savory, and spicy notes.
Ingredients
- 3 tablespoon gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic minced (optional)
- 0.5 teaspoon ginger grated (optional)
Instructions
- 1. In a small bowl, combine gochujang, soy sauce, rice vinegar, honey, and sesame oil.
- 2. Add minced garlic and grated ginger, if using.
- 3. Whisk all ingredients together until well combined and smooth.
- 4. Taste and adjust seasoning as needed (more honey for sweetness, more gochujang for spice).
- 5. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
Adjust honey for desired sweetness; add a touch of sesame oil for more aroma, or minced garlic for an extra kick. This sauce is fantastic as a dipping sauce for fresh vegetables, a marinade for chicken or tofu, or mixed into noodle dishes and rice bowls. Store in an airtight container in the refrigerator for up to 1 week.
