Gochujang Sauce

Gochujang Sauce

A sweet, spicy Korean condiment that whisks together in minutes for glazing or dipping.

Total 15 min Makes 16 oz Calories 35/serving

Dietary

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

Allergens

Soy, Sesame, Wheat

This gochujang sauce balances fermented chile paste with garlic, sesame, and a touch of honey for a sticky, savory glaze. Use it on grilled meats, roasted vegetables, or as a dip for crispy chicken or dumplings. It keeps well in the refrigerator, so it's worth making a batch ahead for weeknight meals.

Ingredients

  • 1/2 cup gochujang (Korean chile paste)
  • 1/4 cup water
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame seeds

Method

  1. In a small saucepan, whisk together the gochujang, water, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and brown sugar until smooth.

  2. Set the saucepan over medium heat and bring the mixture to a gentle simmer, whisking occasionally.

  3. Reduce heat to low and simmer, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon.

  4. Remove from heat and stir in the toasted sesame seeds.

  5. Let the sauce cool to room temperature before transferring to a jar; it will continue to thicken as it cools.

  6. Store in an airtight container in the refrigerator for up to two weeks.

Rate this recipe

★ 3.9 (1)

Gochujang Sauce

This gochujang sauce balances fermented chile paste with garlic, sesame, and a touch of honey for a sticky, savory glaze. Use it on grilled meats, roasted vegetables, or as a dip for crispy chicken or dumplings. It keeps well in the refrigerator, so it's worth making a batch ahead for weeknight meals.

15 min 16 oz 35 cal

Ingredients

  • 1/2 cup gochujang (Korean chile paste)
  • 1/4 cup water
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame seeds

Method

  1. 1

    In a small saucepan, whisk together the gochujang, water, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and brown sugar until smooth.

  2. 2

    Set the saucepan over medium heat and bring the mixture to a gentle simmer, whisking occasionally.

  3. 3

    Reduce heat to low and simmer, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon.

  4. 4

    Remove from heat and stir in the toasted sesame seeds.

  5. 5

    Let the sauce cool to room temperature before transferring to a jar; it will continue to thicken as it cools.

  6. 6

    Store in an airtight container in the refrigerator for up to two weeks.