Gochugaru Seasoning Paste

Gochugaru Seasoning Paste

A fiery, savory Korean chili paste built from toasted gochugaru, garlic, and ginger.

Total 15 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This paste blends coarse gochugaru flakes with garlic, ginger, soy sauce, and a touch of sweetness into a thick, versatile seasoning. Use it to marinate meats, flavor stews, or stir into vegetables for a smoky, tangy heat. It keeps well refrigerated, making it a handy staple for Korean-inspired cooking.

Ingredients

  • 1 cup gochugaru (Korean chili flakes)
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons gochujang
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon salt

Method

  1. In a small saucepan, combine the soy sauce, water, sugar, and rice vinegar. Warm over medium heat, stirring until the sugar dissolves, about 2 minutes.

  2. Remove the saucepan from heat and whisk in the gochugaru, gochujang, minced garlic, and minced ginger until a thick paste forms.

  3. Return the saucepan to low heat and cook the paste gently, stirring constantly, until fragrant and slightly thickened.

  4. Stir in the toasted sesame oil, sesame seeds, and salt, mixing until fully incorporated.

  5. Let the paste cool to room temperature before transferring to a sealed jar.

  6. Store in the refrigerator for up to two weeks, using as a marinade base, stir-fry seasoning, or stew flavoring.

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★ 3.2 (1)

Gochugaru Seasoning Paste

This paste blends coarse gochugaru flakes with garlic, ginger, soy sauce, and a touch of sweetness into a thick, versatile seasoning. Use it to marinate meats, flavor stews, or stir into vegetables for a smoky, tangy heat. It keeps well refrigerated, making it a handy staple for Korean-inspired cooking.

15 min 16 oz 25 cal

Ingredients

  • 1 cup gochugaru (Korean chili flakes)
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons gochujang
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon salt

Method

  1. 1

    In a small saucepan, combine the soy sauce, water, sugar, and rice vinegar. Warm over medium heat, stirring until the sugar dissolves, about 2 minutes.

  2. 2

    Remove the saucepan from heat and whisk in the gochugaru, gochujang, minced garlic, and minced ginger until a thick paste forms.

  3. 3

    Return the saucepan to low heat and cook the paste gently, stirring constantly, until fragrant and slightly thickened.

  4. 4

    Stir in the toasted sesame oil, sesame seeds, and salt, mixing until fully incorporated.

  5. 5

    Let the paste cool to room temperature before transferring to a sealed jar.

  6. 6

    Store in the refrigerator for up to two weeks, using as a marinade base, stir-fry seasoning, or stew flavoring.