A vibrant, versatile Korean-inspired sauce blending the fermented heat of gochujang with sweet honey, rich butter, and aromatic garlic, perfect for glazing, dipping, or stir-frying.
Spicy Gochujang Garlic Sauce
A vibrant, versatile Korean-inspired sauce blending the fermented heat of gochujang with sweet honey, rich butter, and aromatic garlic, perfect for glazing, dipping, or stir-frying.
Ingredients
- 2 tablespoons unsalted butter
- 2-3 tablespoons garlic minced
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon soy sauce low sodium
- 1 teaspoon sesame oil
- 2 tablespoons water or chicken broth (for thinning
Instructions
- In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
- Add 2-3 tablespoons of minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Stir in 2 tablespoons of gochujang paste, 2 tablespoons of honey, 1 tablespoon of low-sodium soy sauce, and 1 teaspoon of sesame oil.
- Whisk continuously for 2-3 minutes until the sauce is well combined and slightly thickened.
- If the sauce is too thick, add 1-2 tablespoons of water or chicken broth to reach your desired consistency.
- Remove from heat and serve warm or at room temperature.
Notes
This sauce is incredibly versatile. Use it to glaze chicken wings, tofu, or roasted vegetables. It also makes an excellent dipping sauce for dumplings or spring rolls, or a flavorful stir-fry base. Adjust gochujang for desired spice level. Store leftover sauce in an airtight container in the refrigerator for up to a week.
