This irresistible Swicy Gochujang Sauce is a culinary masterpiece, blending the vibrant heat of Korean gochujang with the comforting sweetness of brown sugar, aromatic ginger, and garlic. Its versatile flavor profile makes it a perfect accompaniment to a wide array of dishes, from grilled meats to fried rice, adding a touch of authentic Korean flair.
Swicy Gochujang Sauce Recipe
This irresistible Swicy Gochujang Sauce is a culinary masterpiece, blending the vibrant heat of Korean gochujang with the comforting sweetness of brown sugar, aromatic ginger, and garlic. Its versatile flavor profile makes it a perfect accompaniment to a wide array of dishes, from grilled meats to fried rice, adding a touch of authentic Korean flair.
Ingredients
- 0.5 cup Gochujang Korean chili paste
- 0.25 cup brown sugar packed
- 2 tbsp soy sauce low-sodium
- 1 tbsp rice vinegar
- 1 tbsp sesame oil toasted
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.25 cup water or chicken/vegetable broth
- 1 tsp sesame seeds for garnish (optional)
Instructions
- Combine gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water (or broth) in a small saucepan.
- Whisk until smooth and the sugar is dissolved.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
- Reduce heat to low and continue to simmer for 5-7 minutes, or until the sauce slightly thickens to your desired consistency.
- Remove from heat and let cool. The sauce will thicken further as it cools.
- Serve warm or at room temperature. Garnish with sesame seeds if desired. Store leftovers in an airtight container in the refrigerator.
Notes
Adjust gochujang for desired spiciness. For a thicker sauce, simmer a bit longer. Great with chicken wings, noodles, rice bowls, or as a dipping sauce for dumplings. Store in an airtight container in the refrigerator for up to 2 weeks.
