Gochujang Sauce

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Gochujang, the gently spiced and deeply savory Korean chile paste, is already delicious on its own, but it's also wonderful when simmered with garlic, ginger, and sesame oil to make a saucy condiment you'll want to drizzle over everything. Enjoy it over bibimbap, use it as a marinade for steak, or use it to top grain bowls or even congee.

By
Marianne Williams
Portrait of Marianne WIlliams
Marianne Williams
Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Gochujang Sauce
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford
Active Time:
5 mins
Total Time:
5 mins
Yield:
2/3 cup
Cook Mode (Keep screen awake)

Ingredients

  • ¼ cup gochujang

  • 2 tablespoons water

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon granulated sugar

  • 1 ½ teaspoons grated garlic (from 2 large garlic cloves)

  • 1 teaspoon grated ginger (from a 1-in. piece ginger)

Directions

  1. Stir together all ingredients in a small saucepan, and bring to a simmer over medium. Cook, stirring constantly, until sugar has dissolved, about 1 minute. Remove from heat. Transfer to a small bowl. Refrigerate, covered, up to 7 days.

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