This easy-to-make Korean gochujang marinade is a versatile staple for any kitchen. Combining the fermented heat of gochujang with savory soy sauce, sweet sugar, and aromatic garlic and ginger, it creates a balanced and deeply flavorful base perfect for grilling, roasting, or stir-frying.
Simple Gochujang Marinade
This easy-to-make Korean gochujang marinade is a versatile staple for any kitchen. Combining the fermented heat of gochujang with savory soy sauce, sweet sugar, and aromatic garlic and ginger, it creates a balanced and deeply flavorful base perfect for grilling, roasting, or stir-frying.
Ingredients
- 1/4 cup gochujang Korean chili paste
- 2 tbsp light soy sauce
- 1 tbsp sugar granulated
- 1 tbsp Korean chili flake gochugaru (adjust to taste)
- 1 tbsp sesame oil
- 1/2 tsp black pepper freshly ground
- 2 cloves garlic minced
- 1 tsp ginger grated
Instructions
- In a medium bowl, combine the gochujang, light soy sauce, sugar, Korean chili flakes, sesame oil, and black pepper.
- Add the minced garlic and grated ginger to the mixture.
- Whisk all the ingredients together until well combined and the sugar is dissolved.
- Your simple gochujang marinade is ready to use! Use immediately or store in an airtight container in the refrigerator for up to 5 days.
- To use, pour over your choice of protein or vegetables, ensuring everything is well coated. Marinate for at least 30 minutes, or preferably several hours for maximum flavor.
Notes
For a milder flavor, reduce the Korean chili flakes. Add a touch of rice vinegar for extra tang. This marinade is fantastic with chicken, pork, beef, tofu, or firm vegetables like mushrooms and bell peppers. For best results, marinate for at least 30 minutes, or up to 24 hours for deeper flavor.
