Home » Recipes » Sauces » Gochujang Sauce
by Mike Hultquist · · 20 Comments · Jump to Recipe
This 5-ingredient gochujang sauce recipe is easy to make, done in minutes, perfect for quick and easy stir fries, rice bowls, noodles and so much more.
5-Ingredient Gochujang Sauce
Looking for a simple, quick and easy spicy sauce that goes with just about anything? Look no further than this Gochujang Sauce Recipe, my friends. This sauce has it all.
It uses only 5 ingredients, though you can adjust it with others if you prefer. The focus is on Korean gochujang, which is a Korean chili paste that is huge on flavor.
It is perfect for noodle or Korean rice dishes, but you definitely do not need to limit its use to Korean food. At it's core it is more of a Korean style sauce, though I enjoy it in making spicy ramen, as a dipping sauce for shrimp or chicken, spooning small amounts over sandwiches for a bit of zing, and so much more.
It's a super versatile sauce ready for your own creative input, ideal for spicy food lovers.
Let's talk about how to make gochujang sauce, shall we?
Gochujang Sauce Ingredients
- Gochujang. I use 1/4 cup or more of hot gochujang, though you can use your favorite. See the recipe notes section for more information about gochujang, one of my very favorite ingredients.
- Soy Sauce. For umami flavor notes and saltiness.
- Sesame Oil. A good sesame oil adds texture and mouth feel, and wonderful flavor.
- Rice Vinegar. Adds a touch of acidity and tartness.
- Sugar. Use white or brown sugar. You can also use honey or other sweet of your preference, like maple syrup. I usually like to use honey, but you can skip if you'd prefer a no-sugar version.
How to Make Gochujang Sauce - the Recipe Method
Whisk. Whisk all of the ingredients together in a small bowl until smooth.
Taste and Adjust. I often add in a bit more gochujang for a thicker, spicier sauce. You can thin it out a bit more with extra vinegar or sesame oil, which I absolutely love.
Time to Eat! Use as desired.
Boom! Done! Your gochujang sauce is ready to use. Quick and easy, isn't it? I love easy. And spicy! How are you going to use yours? See below for some serving ideas.
Recipe Tips & Notes
Gochujang
Gochujang is a sweet and spicy Korean fermented red chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. It is thick and pungent in flavor, adding a zingy depth to your dishes.
You will find different levels of heat with gochujang, ranging from mild to hot, which I prefer. You can sometimes find it in grocery stores in the International aisle or perhaps a Korean market, but you can also buy a good brand online.
See my page on What is Gochujang?
Taste and Adjust
I always encourage cooks to adjust these recipes, particularly sauces, to their own taste. Do you prefer spicier? Add in more hot gochujang, sriracha sauce, hot sauce, or some spicy chili pepper flakes. Prefer less sesame oil? Cut back next time. Desire citrus? Add in some lime juice.
Consider this a good base recipe.
Serving Gochujang Sauce
Consider this Korean sauce recipe for your next bibimbap sauce, Beef Bulgogi, or Korean BBQ. It is ideal for any stir fry, like these favorites:
- Beef stir fry
- Shrimp stir fry
- Pork stir fry
- Gochujang Noodles (Spicy Korean Noodles)
Try it as a spicy dipping sauce for shrimp or seafood.
I love to whip together a stir fry of chicken or pork with lots of veggies, chili flake, green onion, and whatever else I have in the fridge for a quick and easy meal anytime. With lots of spices!
Storage
Store your gochujang sauce in the refrigerator in an airtight container. It will last 2 weeks or longer, as it is primarily a condiment sauce, and the vinegar acts as a preservative.
You can also freeze the sauce and thaw for later use.
That's it, my friends. I hope you enjoy this easy gochujang sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendations
- Maangchi’s Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends) – this book is the inspiration for this recipe, along with Chef Tila's book below.
- 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes - by Chef Jet Tila
- Also, check out my own cookbook,“The Spicy Food Lovers’ Cookbook – Fiery, No-Fuss Meals”, by Mike Hultquist (affiliate link, my friends!)
Try Some of My Other Popular Recipes
- Korean BBQ Sauce
- Stir Fry Sauce
- Szechuan Sauce
- Teriyaki Sauce
- Hoisin Sauce
- XO Sauce
- Tonkatsu Sauce
- Sweet and Sour Sauce
- Sambal Oelek
- Bulgogi Sauce
- Ssamjang (Spicy Korean Soybean Paste)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Gochujang Sauce Recipe
This 5-ingredient gochujang sauce recipe is easy to make and done in minutes, perfect for quick and easy stir fries, rice bowls, noodles and so much more.
Course: hot sauce, sauce
Cuisine: American, Korean
Keyword: gochujang, spicy
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Calories: 34kcal
Author: Mike Hultquist
Servings: 12 tablespoons
Tap or hover to scale
4.91 from 11 votes
Leave a Review
Ingredients
- 1/4 cup gochujang Korean chili paste
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey
Instructions
Whisk all of the ingredients together in a small bowl until smooth.
Taste and adjust. I often add in a bit more gochujang for a thicker, spicier sauce.
Use as desired.
Video
Nutrition Information
Calories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 271mgPotassium: 31mgFiber: 1gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 6/17/22 to include new information and video. It was originally published on 7/28/21.
Reader Interactions
Comments
Erica McNeill says
I am addicted to this sauce. I put it on eggs, dip raw tuna or other nigiri in it and of course on any rice vegetable dish. I mix it up and to the level of heat I like. I also add grated ginger and garlic and use maple syrup for sweetening. Yum!Reply
Mike Hultquist says
Glad you're enjoying it, Erica.Reply
BigDogs says
This is perfect as it is written. Great sauce. Just wanted it a bit hotter. Actually wanted Kung Pau
But did not have everything. I just added Sambal and Sirachha plus another TBS Gogujang. I’ve got some fresh red Thai chilies I will be tossing in the stir fry.
Using honey is better than sugar.
Very good sauce..Reply
Mike Hultquist says
Glad you enjoyed it! Thanks!!
Reply
Janice says
A recent trip on the Norwegian cruise ship Encore served the best wings in one of the restaurants due to the sauce. I couldn’t stop eating them! Perfect spice and not too sweet. I discovered that it was made w gochujang. This put me on a search for the recipe. I can’t wait to whip up a batch! Thank You for sharing this recipe.Reply
Mike Hultquist says
Enjoy, Janice!
Reply
Janice says
The sauce was perfect! I used one tablespoon of honey instead of sugar, and added more chili paste and cooked it all for just a couple of minutes stirring constantly. This thickened it up a bit so it should be fine for a batch of wings.Reply
Mike Hultquist says
Great to hear, Janice! Thanks for sharing!
Reply
Leslie says
Every time I am looking for a sauce recipe I will start with a general web search, but I always end up here on this site. This recipe is amazing! Super simple, and super delicious. I did add the extra Gochujang as well as Korean red pepper flakes...yum! Today I put it on my grilled salmon and veggies, tomorrow it's going on chicken! I am one that usually likes to keep sugar out of most stuff however, with Gochujang I have learned in a strange way it enhances your end flavor result. Maybe something similar like why we add salt to cookies? Whatever it is, this was a great recipe. Thanks Mike.Reply
Mike Hultquist says
Awesome to hear, Leslie! Super happy you're finding recipes you enjoy! Thanks for sharing this!!
Reply
Christine B says
This is my go-to sauce from now on. Amazing flavour and so quick and easy to make. I omitted sugar because not fond of sweet but otherwise as written. Wow, just wow.Reply
Mike Hultquist says
Nice! Thanks, Christine. Glad you love it.
Reply
Gale says
Thank you for this recipe! I already had a tub of gochujang paste and making the sauce was so easy for my Instant Pot Korean Hot Meat. Absolutely tasty!Reply
Mike Hultquist says
Nice! Thanks, Gale!
Reply
Joanne Johnston says
Sounds like it is an amazing sauce. My husband loves very hot sauces to put on his food . As for me not to spicy, but I can make two sauces from this recipie. I will adjust mine and for Keith, I will make the sauce very hot to his liking!
Thanks Mike, for another super recipe to make and try out!Reply
Michael Hultquist - Chili Pepper Madness says
Absolutely, Joanne! Let me know how it turns out for you both. Enjoy, and thanks!
Reply
Peni says
I have powdered gochujang, can I substitute for the paste? Amount?Reply
Michael Hultquist - Chili Pepper Madness says
You can, Peni, though you'll need to add in a bit of water for the proper consistency. Use 1/4 cup powder and about 1 tablespoon water with the other liquids, then adjust with more liquid from there. Let me know how it turns out for you.
Reply
Stephanie says
I love that this only takes 5 ingredients, and your step by step instructions make it too easy to pass up! I'm ready to put this on EVERYTHING! Thanks for another AWESOME sauce recipe Mike!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Stephanie! I know, it's SO GOOD!
Reply
