Description
Spicy and slightly sweet, this gochujang sauce is delicious served over chicken or meatballs, as a dipping sauce for spring rolls, or as a sauce for bibimbap. This sauce is easy to make and stores well, making it a great sauce to have on hand at all times.
Ingredients
- 1 tablespoons grapeseed oil (or olive oil)
- 1 small onion, minced
- 6 garlic cloves, grated (1 tablespoon)
- 1 tablespoon grated fresh ginger
- ¼ cup gochujang (Korean hot pepper paste)
- ¼ cup low-sodium soy sauce
- ¼ cup mirin
- 3 tablespoons honey*
- 1 teaspoon ground black pepper, optional
Instructions
Heat oil in a small saucepan over medium-high, add onion, garlic, and ginger, reduce heat to medium and cook until softened, about 4 minutes, stirring frequently.
Stir in gochujang and cook 1 minute. Stir in soy sauce, mirin, honey, and pepper. Bring mixture to a simmer and cook until thickened and a spatula leaves a trail just briefly on the bottom of the pan; about 3 minutes. Remove pan from heat and let sauce cool slightly.
Store sauce in an airtight container in the refrigerator for up to 2 weeks.
Notes
* VEGAN: keep this vegan and use brown sugar or maple syrup in place of honey.
GLUTEN-FREE: to ensure this is gluten-free, seek out low-sodium soy sauce and gochujang that are labeled as certified gluten-free.
Gochujang is easier to work with if you let it sit out on the counter for about 10 minutes prior to using.
If you halve the sauce, only cook it for 1 minute. If you double the sauce, cook it for a minute or so longer.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 41
- Sugar: 7g
- Sodium: 408mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: gochujang sauce, gochujang, gochujang sauce for chicken, gochujang dipping sauce
