Spicy Korean Gochujang Sauce
A versatile and flavorful Korean sauce, blending the fiery kick of gochujang with sweet, savory, and tangy notes. It's perfect as a marinade for meats, a dipping sauce for snacks, or a dressing for bowls and salads, embodying the vibrant essence of Korean cuisine.
Ingredients
- 2 tbsp Gochujang (Korean chili paste)
- 2 tbsp Soy Sauce low-sodium
- 1 tbsp Rice Vinegar
- 1 tbsp Brown Sugar or honey
- 1 tsp Sesame Oil toasted
- 2 cloves Garlic minced
- 1 tsp Fresh Ginger grated
- 1 tbsp Ketchup
- 0.5 tsp Gochugaru (Korean chili powder) optional
- 0.5 tsp Sesame Seeds toasted (for garnish
Instructions
- In a medium bowl, combine gochujang, soy sauce, rice vinegar, brown sugar (or honey), sesame oil, minced garlic, grated ginger, and ketchup.
- Add gochugaru if you desire extra spice and a deeper red color.
- Whisk all ingredients together vigorously until well combined and the sugar is completely dissolved.
- Taste the sauce and adjust seasonings as needed, adding more sugar for sweetness, vinegar for tang, or gochugaru for additional heat.
- Serve immediately with your favorite Korean dishes, or transfer to an airtight container and refrigerate for later use. Garnish with toasted sesame seeds just before serving, if desired.
Notes
Adjust gochugaru for desired spice level. For a thicker sauce, simmer gently for 5 minutes over low heat, stirring constantly. Store in an airtight container in the refrigerator for up to 2 weeks. Great for bulgogi, bibimbap, Korean fried chicken, or as a dipping sauce for mandu.