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Salty, sweet, and spicy, this easy Gochujang Sauce is a magic sauce that turns ordinary bowls into delicious meals, made with only 6 ingredients!
WHAT IS GOCHUJANG?
Gochujang is a traditional Korean paste/sauce that is spicy, savory, and sweet.
You can find it in Asian grocery stores or most supermarkets, but the store-bought ones are thick (hence the name paste), which makes it not really easy to use.
In addition, I also find that the store-bought ones are usually way too salty for my liking. That’s why I want to share this mellower, delicious Gochujang sauce recipe that’s ready to use right out of the jar!
INGREDIENTS FOR GOCHUJANG SAUCE
- Miso Paste: the main body and source of the salty flavor of Gochujang. Just use the regular white miso paste (dark yellow-brown color) because it’s mellower than its red counterpart.
- Syrup: Here I’m using two types of syrup–maple syrup and palm syrup– to create more variation in flavor. You can just use one (recommend maple).
- Korean Chili Powder: You should be able to find it in Asian grocery stores or spicy shops. Sometimes it’s in the flake form. Either way would work.
- Soy Sauce: This is the crucial ingredient to create the depth of flavor. I personally like to use low-sodium soy sauce because it’s less salty than regular. If you’re sensitive to gluten, you can use tamari or other gluten-free soy sauce.
- Coconut Amino: It provides a special mellow note to this sauce. It’s not common in Taiwan so I bought it on iHerb.
- Garlic: For me, garlic is really a must in this Gochujang sauce. It enriches the whole flavor with its pungent and flavorful characteristics.
- Drinking Water: Yes, we also need some water to help blending and also making the sauce runnier for drizzling. And since water can be easily accessed for most people, I don’t count it as an ingredient.
HOW TO MAKE GOCHUJANG SAUCE
It’s really simple and easy to make this Gochujang sauce. All you need to do is to add all ingredients in a blender to blitz together. Done.
The final product might be left with some garlic chunks, which is totally fine. However, if you want it to be as smooth as possible, you can use garlic powder instead, or double the ingredients for blending better.
HOW TO USE GOCHUJANG SAUCE
I would say that this sauce is one of the go-with-all sauce. You can use it in recipes calling for Gochujang (duh. But you can cut down the liquid cus this recipe is runnier).
The most classic option will be Bibimbap. I usually just add it to a bowl of warm rice with different legumes and veggies.
Other recipes I think would go well with it include:
HOW TO STORE GOCHUJANG SAUCE
Store this Gochujang Sauce in an air-tight container in the fridge. It should last 2-3 weeks without any obvious change in taste.
Use a clean and dry utensil to scoop out the sauce or just pour it right out of the gar. Humidity often causes food to corrupt fast.
That’s the delicious Gochujang sauce I want to share with you. I hope you could give it a try and if share it with me by tagging me on Instagram. (@barrelleaf)
If you are hungry for more, check out:
Gochujang Sauce (6 ingredients)
Ingredients
- 80 g (1/3 cup) white miso paste
- 2 Tbsp maple syrup
- 2 Tbsp palm syrup, or just use maple syrup
- 4 Tbsp Korean chili powder
- 2 Tbsp low sodium soy sauce
- 1 Tbsp coconut amino
- 2 garlic cloves, peeled
- 2 Tbsp + 2 tsp drinking water
Instructions
- Add all ingredients to a blender and blend to mix all together. Stop and scrape down the side as needed.
- Use it directly or store in an air-tight, dry jar in the fridge for 2-3 weeks.
