All Purpose Gochujang Sauce Recipe

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

All Purpose Gochujang Sauce Recipe

This easy and fast gochujang sauce is ready to add huge flavour and heat to all your favourite recipes (not just Korean)! Try it with stir fries, noodles, pasta and more.

Course Condiment

Cuisine Korean

Prep Time 1

Total Time 1

Servings tbsp

Calories 30kcal

Author Wandercooks

Cost $3

Ingredients

2 tbsp Korean hot pepper paste / gochujang
1 ½ tbsp sugar sub honey
1 tbsp garlic
1/2 tbsp soy sauce
1/2 tbsp Korean hot pepper flakes / gochugaru
1 tsp fermented soybean paste / doenjang sub red miso paste
1 tsp rice wine vinegar
1 tsp sesame oil

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

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