The ubiquitous Korean sauce that goes with EVERYTHING.
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.
Maybe it’s because Gochujang Sauce was always on the table growing up. As a dip for cucumbers, tomatoes, and peppers. As a sauce to swipe onto lettuce and perilla leaves, freshly picked from the garden. And of course, mixed into rice bowls with some banchan and a runny, sunny side-up egg on top.
All to say, Gochujang Sauce is the versatile condiment that goes with just about anything and everything.
At my grandparents’ house, this sauce is a permanent fixture to every meal. When I cook Korean BBQ, this is the sauce there always seems to run out. And at Korean restaurants, this is the sauce served in squeeze bottles tableside. (Yes, Gochujang Sauce is also known as Bibimbap sauce!)
As a bonus, it’s oh so easy to make! With pantry ingredients! (Well, my Korean American pantry, that is.) If you’ve been following along on this blog, I’m betting you have all the ingredients in your home right now.
What is Gochujang Sauce?
If you are new to the Korean food party, Gochujang is a fermented chili paste that’s simultaneously spicy and sweet. Nowadays, it can be found in the Asian aisle of most standard grocery stores and even on Amazon.
To make Gochujang Sauce, you simply add vinegar, sugar, soy sauce, sesame oil, garlic, and sesame seeds to gochujang paste. Mix everything into a bowl . Every Korean makes theirs differently. Most don’t measure at all! They just add and mix and taste, then adjust and taste again.
There are tons of variations out there, but this is the way I like mine. Pourable, runny, vinagary, and just a little bit sweet.
Honestly, once you start making this sauce, life won’t be the same! Spicy-sweet Gochujang Sauce is calling your name!
Drizzle on top of rice bowls. Dip with tomatoes and cucumbers. Slather on top of barbecued skewers. Serve alongside Korean BBQ. EVERYTHING tastes good with this this Korean classic!
- 1/4 cup Gochujang Korean fermented chili paste
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar (white vinegar also works)
- 1 tsp sesame seeds
- 4 cloves garlic minced