Gochujang Sauce

Gochujang Sauce—spicy and slightly sweet, this Korean sauce is delicious served over chicken or pork, with meatballs, used as a dipping sauce, on bibimbap, and so much more! This isn’t gochujang, this is a homemade sauce made with gochujang so you can enjoy the fabulous flavors of this Korean staple with a variety of dishes. 

This sauce is:

• Spicy
• Slightly sweet
• Thick
• Versatile 
• Quick & easy to make
• Vegan-friendly 
• Gluten-free 

What’s in this gochujang sauce?

The ingredient list is simple and is made up of pantry ingredients and Asian staples.

• Grapeseed oil (grapeseed oil is a healthy neutral oil and gives this sauce a slight “fried” flavor).
• Onion 
• Garlic 
• Ginger
• Gochujang 
• Soy sauce (always opt for low-sodium)
• Mirin (a slightly tangy and sweet rice wine which is a key ingredient in teriyaki and ramen)
• Honey 
• Black pepper

WHAT IS GOCHUJANG?

Gochujang is a fermented Korean chili paste that’s sweet, spicy and savory. It’s bright red in color, is sticky and thick, and is used in sauces or simply as a condiment on its own (think sticky tomato paste). 

WHERE CAN I FIND GOCHUJANG? 

You can always find gochujang at your local international market, but it’s becoming increasingly easier to find in mainstream grocery stores. Look for gochujang in the Asian section of most supermarkets, it comes in a short bright red container. And if you can’t find it there, you can also get gochujang on Amazon.

How to make gochujang sauce

Start to finish, including prep time, this sauce comes together in just 15 minutes. 

To get started, mince an onion and grate some garlic and ginger. (Use a microplane to grate your garlic and ginger.) The rest of the prep is just measuring out pantry ingredients—grapeseed oil, gochujang, soy sauce, mirin, honey, and black pepper. 

Begin by heating the grapeseed oil in a small saucepan over medium-high heat. Add the onion, garlic and ginger and cook, stirring frequently to avoid burning, until onion is softened.

Add in the gochujang and cook, stirring, for 1 minute.

Stir in the remaining ingredients, bring to a simmer, and cook until the mixture has thickened and just briefly leaves a trail on the bottom of the pan when a spatula is pulled through.

Let the sauce cool slightly then use as desired, or let cool completely and transfer to an airtight container and refrigerate until ready to use.

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How spicy is this gochujang sauce?

This sauce is medium in spice level but can be modified to be more mild or spicier if you wish. If you’re looking for a more mild sauce simply leave out the black pepper. And if you love it fiery, add some red pepper flakes to the mix. 

How long does this sauce last?

Stored in an airtight container in the refrigerator, this sauce should last two weeks. Stored in the freezer, this sauce should last up to one month.

Make this sauce for…

• bibimbap 
• crispy chicken 
• pork chops
• spring rolls 
• meatballs (use this gochujang sauce instead of the hoisin sauce in these Asian Turkey Meatballs) 

You may also like…

• Saucy Gochujang Noodles
• Banh Mi Bowls
• Weeknight Chicken Pho

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or tag #zestfulkitchen on social media if you make a recipe! 

Don’t forget, if you make this gochujang sauce, leave a comment and rating below!

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