Hot pepper Korean Gochujang Sauce recipe
Updated: May 27
If I ask my friends what they know about Korean food, they usually mention dishes like Kimchi, Bibimbop or Tteokbokki (the chili rice cake dish).
Today, we are going to make a sauce that you can use for both Bibimbop and Tteokbokki.
I will also be sharing the recipes for those dishes later on. But first, let's talk about the Korean Gochujang Sauce!
The sauce is similar to the Magic Soy Sauce, in that you can make a batch and keep it in the fridge for 2 -3 weeks, using it whenever you need it. You can add it to bibimbop, of course, but you can also use it as a dip for carrot or celery sticks.
You can also use the sauce to mix rice, egg or canned tuna for a quick meal.
There are so many ways to use the Gochujang sauce!
Hot Pepper Korean Gochujang Sauce Ingredients
Gochujang 3 - 4 TSP ( Korean Chili paste, available at Asian grocery stores)
Minced garlic 1 TSP
Sesame oil 3 TSP
Honey 2 TSP
Sesame seeds 1 TSP
Water (as needed to think the sauce)
To make Gochujang sauce, you will need a jar with a tight fitting lid. Simply add the following ingredients to the jar:
3 - 4 heaped spoonfuls of Gochujang
Minced garlic. (I used my pre-prepared frozen garlic)
Sesame oil (3-4 TSP)
Honey (2 TSP)
Sesame seeds (1 TSP) and some water.
Water (as needed to thin the sauce to your desired consistency)
Mix all of the ingredients together well. You may need to add more water to reach your desired consistency.
I hope you enjoy this simple gochujang sauce recipe. Let me know in the comments if you have any questions or variations on the recipe. Happy cooking!
You can see the video clip below, which demonstrates how easily the sauce can be made!