Korean Gochujang sauce is an easy recipe that can be used as a sauce over air-fried wings or as a side to dip into. The Gochujang gives this recipe a deep umami flavor that is sweet and spicy – and will keep you coming back for more!
What is Gochujang?
Gochujang is a fundamental ingredient in Korean cooking. It’s a fermented chile and miso paste that add a spicy-sweet umami flavor to your cooking.
You can make it yourself but it’s often purchased at an Asian or general grocery stores in a jar.
Gochujang is generally used in moderation to add a depth of flavor to all kinds of different dishes. You will see Gochujang added to many dishes, including stews, braises and sauces. Unlike sauces like sriracha, gochujang is meant to be added into a sauce since it’s too intense when eaten on its own.
Start a teaspoon at a time and work your way up with more of the chili paste after tasting if you’d like to add more.
Making this Korean sauce is straightforward and only requires a few ingredients.
- Gochujang: A staple of Korean cuisine is this fermented chili paste. It’s spicy, sweet, and you can add as much or as little as you’d like to dishes.
- Honey: To add a bit of sweetness to balance the dish, add some honey. If you want to make this sauce completely vegan instead, use maple syrup.
- Rice vinegar: To play off the fermented flavor in the Gochujang, use rice vinegar to brighten the sauce.
- Soy sauce: A staple in many asian dishes, soy sauce adds a umami flavor and some needed salt and seasoning.
- Aromatics: Garlic and ginger add layers of flavor to this sauce that will play off the palette.
- Garnishes: Completely optional are garnishes. Add green onion for a pop of color and/or sesame seeds for a delightful crunch.
How to Make this Easy Korean Sauce
Making a Gochujang Korean sauce is incredibly easy to make in just a few minutes.
- First, prep your ingredients. Finely mince your fresh garlic and ginger and green onion if you’ve decided to add it as a garnish to your finished sauce.
- Then, after chopping your aromatics, add the oil to a heavy saucepan and heat over medium-high until the oil is hot. Add the garlic and ginger and coat in the oil. Fry the garlic and ginger and allow the aromatics to become fragrant.
- Once the garlic and ginger are lightly fried, about 5 minutes, add the Gochujang, soy sauce, vinegar and honey. Taste your sauce and adjust to your liking. Add more honey to balance out the vinegar or Gochujang if you feel the fermented flavor is overtaking the sauce. Once you’ve adjusted your sauce to the way you like it, mix well and allow the sauce to come to a boil.
- Finally, allow the sauce to cool slightly and then use as a dip or drizzle over fried chicken. Save in an airtight container and store in the fridge for up to 2 weeks.
How to Serve Gochujang Sauce
This sauce is a staple in Korean cooking. If you are looking to add a Korean flair to a meal, this is the perfect sauce to add to almost any meal. Take a look below for some ideas for this sauce.
- Air-Fried Wings
- Twice-Baked Potatoes
- Fried Tofu
- Marinated Bok Choy
- Korean Cucumber Kimchi (Oi Kimchi)
Personally, my favorite way to eat this sauce is after tossing it in crispy air fried wings over white rice with a side of bok choy.
What’s your favorite way to eat a Korean-inspired sauce?