Gochujang Sauce: the ubiquitous, spicy-sweet Korean sauce that goes with EVERYTHING. Also known as Bibimbap Sauce, it’s an essential Korean condiment that’s universally loved and can be used as a sauce or dip for just about anything!
If I had to choose one sauce to eat for the rest of my life, this would be it. Gochujang Sauce is the one Korean sauce that rules them all.
What is Gochujang Sauce (Bibimbap Sauce)?
Gochujang Sauce is a popular Korean condiment that’s made from Gochujang — Korean fermented chili paste that’s spicy, sweet, salty, and a little bit smoky. Thick Gochujang paste is mixed with vinegar and sesame oil to make a smooth, pourable, runny sauce that’s bright, tangy, exciting, and delicious!
Also known as Bibimbap Sauce, it’s commonly added to rice bowls. But it’s also a versatile sauce or dip for just about anything and everything: fried rice, scrambled eggs, omurice, avocado toast, french fries, nachos, hashbrowns, pizza, tacos, etc. Even shrimp cocktail! Dip or drizzle all over — like ketchup or sriracha — for a super-charged spicy-sweet kick of flavor.
In Korean, Gochujang Sauce is called Cho Gochujang. “Cho” means “vinegar,” meaning that vinegar has been added to thin out the sauce and add that special tang. You can even buy squeeze bottles of Cho Gochujang at the Korean market but the homemade version is so easy and tastes much better.
Tangy, bright, and loaded with umami richness and depth, Gochujang Sauce tastes good on everything!
Serve with:
The most common ways to enjoy Gochujang Sauce:
- Bibimbap – Also known as Bibimbap Sauce, drizzle all over Bibimbap or your favorite rice bowl. A fried egg on top is a must! When the pantry is bare, mix with rice and a fried egg. Also great with Hwe Dup Bap (Korean Sushi Bowls) and Ground Beef Bulgogi Bowls.
- Korean BBQ – Use as a sauce and swipe onto lettuce wraps with grilled meat and vegetables. The absolute BEST!
- Dip – Serve alongside crudites — cucumbers, tomatoes, carrots, shishito peppers, lightly steamed broccoli or cauliflower, etc. I grew up eating vegetables this way in my Korean American home. Koreans also dip shrimp cocktail, boiled squid, and lobster into it.
Ingredients:
- Gochujang. Korean fermented chili paste. Bright red with a thick, pasty texture, it adds instant flavor, depth, and savory richness to any dish. The fermentation process makes Gochujang truly special. The taste is spicy, sweet, savory, and a little smoky. There’s so much depth and umami goodness in one spoonful. Naturally vegan, the main ingredients are salt, soybeans, sweet rice, barley malt, and dried chili flakes.
- Vinegar. Any kind of vinegar works. My two preferences are Rice Vinegar and Apple Vinegar. The Rice Vinegar is more acidic and tangy. The Apple Vinegar is more fruity and floral. But both work. Also, white distilled vinegar works just fine if you don’t have either.
- Sugar. Sweetness rounds out all the intense flavors of this sauce. Regular sugar works great. But maple syrup and honey add a slightly deeper flavor if you have it.
- Soy Sauce. Add more umami richness with a little bit of soy sauce. Note: do not use low-sodium soy sauce! I find it leaves behind a weird metallic taste.
- Sesame Oil. Makes Gochujang Sauce smooth and pourable. Also adds fragrance and that special, nutty flavor.
Instructions:
- Mix. Add ingredients to a bowl and mix until smooth and runny.
- Serve. Pour, drizzle, and dip into everything!
- Store leftovers. Any leftover sauce can be stored in the fridge, tightly sealed, for 2-3 weeks. Be careful of cross-contamination and store in the coldest part of the fridge!
Variations:
- Add garlic. Add 2 minced garlic cloves for a deep, garlic flavor.
- Add sesame seeds. Add 1 Tbsp sesame seeds for a thicker texture and nutty flavor.
FAQ:
Is Gochujang Sauce like Sriracha?
Gochujang Sauce is similar to Sriracha — but not exactly the same. Gochujang Sauce contains a deeper umami flavor because Gochujang is a fermented food product.
How do I store Gochujang Sauce?
Gochujang Sauce keeps well in the fridge for 2-3 weeks. Make sure it’s tightly covered, so it doesn’t dry out.
Store Gochujang Sauce in two ways:
- Glass Jar. Find a jar with a tight-fitting lid. Store in the coldest part of the fridge and it should keep for 2-3 weeks. When ready to use, remove from the fridge and stir. If it’s too thick, add a little bit more sesame oil to make it runny and pourable. If the flavor is flat, add a little more vinegar.
- Squeeze bottle. Simply double the recipe and add to a squeeze bottle. Make sure the tip is tightly covered.
Where can I find Gochujang?
Gochujang can be found at most Asian grocery stores. They are packaged in plastic tubs and/or glass containers. Sometimes, you can also find Gochujang paste in the ethnic food aisle at Walmart or regular grocery stores. Or, order from Amazon or your favorite online retailer.
FYI Gochujang usually has a spicy level, ranging from 1-5. Sometimes the package is labeled “mild” or “spicy.” Choose the spicy level you like best.
More recipes with Gochujang:
- Spicy Gochujang Chicken Thighs
- Gochujang Ground Pork Rice Bowls
- Slow Cooker BBQ Gochujang Pulled Pork
- Roasted Gochujang Chicken Drumsticks
- Spicy Braised Tofu (Dubu Jorim)
More sauces and condiments:
Easy Gochujang Sauce (Bibimbap Sauce)
Ingredients
- 1/4 cup Gochujang Korean fermented chili paste
- 2 Tbsp rice vinegar (white vinegar also works)
- 1 Tbsp sugar (honey or maple syrup also work)
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil (add 2 Tbsp if storing in squeeze bottle)
- 1 tsp sesame seeds (don't add sesame seeds if storing in squeeze bottle)
Instructions
Notes
-
- Glass Jar. Find a jar with a tight-fitting lid. Store in the coldest part of the fridge and it should keep for 2-3 weeks. When ready to use, remove from the fridge and stir. If it’s too thick, add a little bit more sesame oil to make it runny and pourable. If the favor is flat, add a little more vinegar.
-
- Squeeze bottle. Simply double the recipe and add to a squeeze bottle. Make sure the tip is tightly covered.
Would this be good as a stir fry sauce? Rice, chicken, veggies?
I’ve never tried it as a stir fry sauce, as it will probably easily burn (gochujang burns easily). But you could drizzle all over a rice bowl and mix it up while it’s hot. Or drizzle over chicken that’s been already cooked. Enjoy!
This is my new favourite sauce, so good!
Pingback: My North Korean Grandmother's Braised Pork Belly | The Subversive Table
Tasted great. Added fresh green onion and a little hoison (wife it a little spicy).