Gochujang Sauce
A fiery, sweet, and intensely umami-rich Korean all-purpose sauce made from fermented chili paste.
- 5 min
- 76 kcal / serving
- easy
- vegan
- Protein
- 1.2 g
- Fat
- 5.2 g
- Carbs
- 6.7 g
Contains: soy, gluten, sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 3 tbsp Gochujang (Korean fermented chili paste)
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp maple syrup (or honey)
- 1 pc garlic clove (finely grated)
- 1 tbsp water (for thinning)
Method
- Spoon the Gochujang paste into a small mixing bowl along with the sesame oil.
- Add the soy sauce, maple syrup, and finely grated garlic to the bowl.
- Whisk all the ingredients vigorously with a fork or mini whisk until a smooth paste forms.
- Gradually stir in the water to thin out the sauce to your preferred, drizzling consistency.
- Taste the sauce and adjust with a splash more syrup for sweetness or soy sauce for saltiness if desired.
- Serve immediately as a versatile dip or drizzle for bibimbap, crispy tofu, veggies, or grilled meats. Makes about 6 servings of 1 tbsp.
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