5 Minute Recipes/ Asian Recipes/ Condiments and Sauces/ Korean/ Recipes

All Purpose Gochujang Sauce – Homemade!

11/10/2022

Try this incredible all purpose gochujang sauce to add mouth-watering flavour and heat to just about anything! Not just for Korean recipes, try it with your favourite stir frys, marinades and even pasta

A spoon scoops up some red gochujang sauce in a little white dish.

Why We Love This

This easy gochujang sauce is the perfect base for adding huge flavour to your home cooked recipes. Use it as a seasoning for dishes like creamy gochujang pasta or Korean chicken burgers, or as a marinade in bulgogi chicken

Like all homemade sauces, you can avoid artificial flavours or preservatives and easily control the quality of the ingredients you use.

This gochujang sauce recipe is also super adaptable to suit your tastes. Tweak the ingredients and/or quantities to make it spicier or sweeter, or tone down the heat for those who prefer less spice.

A top down view of a homemade gochujang sauce in a small dish, which sits on a tea towel.

What is All Purpose Gochujang Sauce? 

Gochujang sauce is a homemade condiment used to bring well-rounded flavour, sweetness and spice to a whole range of recipes. 

It’s made from a base of gochujang paste mixed with classic Korean seasonings like soy sauce, gochugaru / red pepper flakes, garlic and sesame oil.

Sarah loves to use it in many dishes, as it has an almost tomato like flavour to it from the peppers. It lends itself well to be used across both Eastern and Western dishes, so feel free to experiment with it!

Note: This gochujang sauce recipe is similar to our bibimbap sauce, but is made with doenjang (Korean miso) and gochugaru chilli flakes to make it punchier and more intense.

What You’ll Need

  • Gochujang / Korean Hot Pepper Paste – This fermented Korean chilli paste is spicy, but has more of a well-rounded, sweet tomato flavour rather than just pure chilli heat. (Note: You can buy an extra hot version if you want!). It’s available at Asian groceries, well stocked supermarkets in the international aisle, or online. If you can’t source it, you can make a paste out of regular red chilli flakes mixed with sugar and a dash of soy. (Use 1 tablespoon of chilli flakes for every tablespoon of gochujang required). 
  • Gochugaru / Korean Red Chilli Flakes – It may also be labelled as Korean hot pepper powder. Most brands have clear packaging so you can see the product inside (which is important). Ideally you should buy the flakes, NOT the powdered version. Look for it at Asian supermarkets or online. Sub with half the listed amount of cayenne pepper or regular chilli powder.
  • Doenjang / Fermented Soybean Paste – This is a concentrated Korean condiment made from fermented soy beans, similar to Japanese miso paste except stronger and funkier. Sub with red miso or extra soy sauce if you need.  
  • Rice Wine Vinegar – Can also be labelled as rice vinegar (they’re the same thing). Adds subtle acidity and sweetness to the sauce. Sub with half the amount of any other kind of vinegar. Once mixed, you can then taste and add more if you like. 
  • Other Seasonings – You’ll also need garlic, soy sauce, sesame oil and sugar (sub with honey or maple syrup if you prefer).
Ingredients laid out to make our all purpose gochujang sauce.

How to Make Homemade Gochujang Sauce

  1. In a small dish, add your gochujangsugargarlicsoy saucegochugarudoenjang / misorice wine vinegar and sesame oil.
  2. Using a spoon, mix until completely combined. Use straightaway as a sauce base, marinade or stir fry, or transfer to an airtight container and store in the fridge or freezer until you’re ready.

Full recipe with measurements in the recipe card below.

A spoon collects a big dollop of red homemade gochujang sauce.

Wandercook’s Tips

  • Storage – Store leftover sauce in an airtight container in the fridge for 2-3 weeks, or in the freezer for 2-3 months.

FAQs

How else can I use gochujang sauce?

This sauce is a great substitute for ssamjang dipping sauce for bulgogi beef lettuce wraps. You can also make some in advance and keep it on hand to use as a quick base for dishes like Korean army stew or dakgalbi chicken stir fry

Add a little water to thin it down and use as a basting sauce for tteokkochi rice cake skewers, or alongside gamja jeon potato pancakes or haemul pajeon seafood pancakes.

You can also make Korean style chicken burgers and slather this sauce on the outside of the patties!

Can I use this in bibimbap?

Yes, you can. While this is not bibimbap sauce, it is similar enough that it’s fine to swap it out and use instead.

Is gochujang very spicy?

Gochujang is not too spicy. It’s gochugaru (the hot pepper flakes) that pack much more heat. So remember this whenever you see one or the other in a recipe.

Is this recipe vegan?

Mostly – you’ll need to carefully check the label on your Korean fermented soybean paste (doenjang ) though, as many brands contain fish for added umami flavour. Leave it out or sub with miso paste if you need.

Variations

  • Too Spicy? – Use less gochugaru or leave it out completely. Gochugaru (the hot pepper flakes) are much spicier than the gochujang paste.
  • More Umami – Add a splash of dashi stock for extra savoury flavour. You can also use dashi stock to thin out the consistency a little bit.
  • Add Nuttiness – Add toasted sesame seeds or gomashio sesame salt (whole or ground) to taste.
A dark red sauce with swirls sits in a small white dish.

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★ Did you make this recipe? Please leave a comment and a star rating below!

A spoon scoops out some all purpose gochujang sauce from a small white dish.

All Purpose Gochujang Sauce – Homemade!

Try this incredible all purpose gochujang sauce to add mouth-watering flavour and heat to just about anything! Not just for Korean recipes, try it with your favourite stir frys, marinades and even pasta.
Prep Time: 1 minute
Total Time: 1 minute
Course: Condiment
Cuisine: Korean
Servings: 6 tbsp
Calories: 30kcal
Author: Wandercooks
Cost: $3

Ingredients

Instructions

  • In a small dish, add your gochujang, sugar, garlic, soy sauce, gochugaru, doenjang / miso, rice wine vinegar and sesame oil.
    2 tbsp Korean hot pepper paste / gochujang, 1 ½ tbsp sugar, 1 tbsp garlic, 1/2 tbsp soy sauce, 1/2 tbsp Korean hot pepper flakes / gochugaru, 1 tsp fermented soybean paste / doenjang, 1 tsp rice wine vinegar, 1 tsp sesame oil
  • Using a spoon, mix until completely combined. Use straightaway as a sauce base, marinade or stir fry, or transfer to an airtight container and store in the fridge or freezer until you're ready.

Video

YouTube video

Recipe Notes

  • Storage – Store leftover sauce in an airtight container in the fridge for 2-3 weeks, or in the freezer for 2-3 months.
  • Too Spicy? – Use less gochugaru or leave it out completely. Gochugaru (the hot pepper flakes) are much spicier than the gochujang paste.
  • More Umami – Add a splash of dashi stock for extra savoury flavour. You can also use dashi stock to thin out the consistency a little bit.
  • Add Nuttiness – Add toasted sesame seeds or gomashio sesame salt (whole or ground) to taste.

Nutrition

Nutrition Facts
All Purpose Gochujang Sauce – Homemade!
Amount per Serving
Calories
30
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.3
g
Sodium
 
117
mg
5
%
Potassium
 
41
mg
1
%
Carbohydrates
 
6
g
2
%
Fiber
 
0.3
g
1
%
Sugar
 
4
g
4
%
Protein
 
1
g
2
%
Vitamin A
 
208
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
6
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
All Purpose Gochujang Sauce - Homemade!

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