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Gochujang sauce served
Thick and spicy Korean red pepper paste sauce

Korean gochujang sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Gochujang is a fermented, sticky, spicy pepper paste, a cornerstone of Korean cuisine. On its own, it is very concentrated and salty. This recipe 'dilutes' and seasons this base ingredient to make it enjoyable as a dipping sauce or marinade. The sweetness of honey counterbalances the salty taste of the fermented soya, and the vinegar refreshes the overall effect.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 95 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Small whisk: For mixing the thick paste.
  • Small saucepan: For heating.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Crush or grate the garlic very finely.

Tip: It goes in raw at the end (or just warmed through), so a fine texture is important.
2 ✓

Measure the water, soy sauce, rice vinegar, honey, and the thick gochujang paste into a saucepan.

Tip: The paste is very sticky, hard to handle with a spoon.
3 ✓

Start heating over a low flame while whisking continuously until the paste dissolves completely in the liquid.

Tip: No need to boil! Just heat enough to melt the honey and mix the paste (approx. 40-50 degrees).
4 ✓

Remove from the heat. Stir in the crushed garlic and sesame oil.

Tip: This keeps the garlic flavour fresh and intense.
5 ✓

Let it cool. The sauce will thicken slightly as it cools.

Tip: This is the perfect consistency for Bibimbap sauce.

Recipe FAQ

It's too spicy.
Gochujang strength varies by brand. Add more honey or a little grated apple/pear (a Korean trick).
The paste won't dissolve.
Be patient, heat helps. Use a whisk.

Ingredients

  • 100 g Gochujang paste
  • 15 ml Sesame oil
  • 15 ml Rice vinegar
  • 30 g Honey
  • 15 ml Soy sauce
  • 30 ml Water
  • 2 cloves Garlic