Gochujang Sauce

Name: Gochujang Sauce
Prep time: 10 min
Cuisine: Korean
Ingredients: Gochujang (Korean fermented chile paste) — 100 g (1/3 cup + 1 tbsp); Soy sauce — 15 ml (1 tbsp); Rice vinegar — 20 ml (4 tsp); Sugar — 20 g (4 tsp); Sesame oil — 10 ml (2 tsp); Garlic clove, minced — 1; Toasted sesame seeds — 5 g (1.5 tsp)

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Gochujang (Korean fermented chile paste) — 100 g (1/3 cup + 1 tbsp)
Soy sauce — 15 ml (1 tbsp)
Rice vinegar — 20 ml (4 tsp)
Sugar — 20 g (4 tsp)
Sesame oil — 10 ml (2 tsp)
Garlic clove, minced — 1
Toasted sesame seeds — 5 g (1.5 tsp)

Method

Combine gochujang and soy sauce in a mixing bowl.
Whisk in rice vinegar and sugar until sugar dissolves.
Stir in sesame oil and minced garlic.
Mix thoroughly until smooth and well combined.
Sprinkle with sesame seeds before serving.

Cultural Background: Built on Korea's iconic fermented red chile paste, this enriched gochujang sauce softens the paste's intense funk with sugar, vinegar and sesame, becoming a versatile everyday condiment for bibimbap, rice cakes and grilled meats.

Tips: • Adjust sugar and vinegar to balance gochujang's intense saltiness and heat to your preference. • This sauce works well thinned slightly with water for a more pourable dressing-style consistency.

Variations: • Add grated pear or apple for natural sweetness, a common variation. • Adjust gochujang quantity for a milder or more intensely spicy result.

Storage: Refrigerate in an airtight container up to 3 weeks.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 35 kcal, 0.8 g protein, 1.5 g fat, 5.5 g carbohydrate per 15 g serving.

FAQs: What is gochujang sauce traditionally used for? Bibimbap, tteokbokki (spicy rice cakes), bulgogi marinades, and as a general dipping sauce. How spicy is gochujang sauce? Moderately spicy with a distinct savoury-sweet fermented depth, less sharply hot than fresh chile sauces.