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)
- Galbi Recipe (Korean BBQ Beef Short Ribs)
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
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
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
NOTE: This recipe was updated on 6/17/22 to include new information and video. It was originally published on 7/28/21.
Michele Hudnall says
I was in the International aisle of my grocery store and a man with a list was having trouble, so he asked me if I knew what Gochujang was. I did not, but assured him he was in the correct aisle and then we found a bottle of the Sauce. So this piqued my curiosity to figure out what it was.
I discovered your site, bought the paste and made my own sauce and then the slider recipe! A new sauce staple in my fridge! Yummy!
I've never been able to make meatloaf well .... it's up next with this spice and the spicy noodle recipe you have with the Gochujang looks yummy!
Mike Hultquist says
Awesome! Glad to be helpful, Michele! I love it! I think you'll love gochujang in so many ways. Meatloaf! Yes!