The omnipresent korean sauce that goes with EVERYTHING .
If I had to choose one sauce to eat for the remainder of my animation, this would be it. Gochujang Sauce is the one Korean sauce that rules them all .
What is Gochujang Sauce?
Gochujang Sauce is a korean sauce. think of it as a condiment, like catsup or sriracha. Sweet and blue with loads of umami flavor, this addictive sauce tastes good on just about everything .
The relish base comes from Gochujang, Korean fermented chili paste. naturally vegan, Gochujang is a thick paste that ’ sulfur quite alone in flavor. Spicy, salty, sweet, and a little bite smoky. There is no substitute !
In Korean, Gochujang Sauce is called Cho Gochujang. “ Cho ” means “ vinegar, ” entail that vinegar has been added to thin out the sauce and add that limited nip. Cho Gochujang is fluid and pourable, very different from the slurred pasty texture of Gochujang entirely .
How do you eat it?
traditionally, Gochujang Sauce is eaten as a sauce or dip. Again, intend of it as a condiment — like catsup or sriracha .
The most common ways to enjoy Gochujang Sauce :
- Bibimbap – Also known as Bibimbap Sauce, drizzle Gochujang Sauce all over your favorite rice bowl. A fried egg on top is a must! Also great with Hwe Dup Bap (Korean Sushi Bowls) and Ground Beef Bulgogi Bowls.
- Korean BBQ – Swipe onto lettuce wraps and grilled meat and vegetables. The absolute BEST!
- Dip – Serve alongside crudites — cucumbers, tomatoes, carrots, shishito peppers, etc. I grew up eating vegetables this way in my Korean American home. Koreans also dip shrimp cocktail, boiled squid, and even lobster into it.
But honestly ? Gochujang Sauce is the versatile condiment that goes with just about anything and everything. I ’ ve seen it added to a wide range of food. Drizzle on top of :
- Fried Rice
- Scrambled Eggs
- Omelet/Omurice
- Avocado Toast
- French Fries
- Nachos
- Hashbrowns
- Shakshuka
- Tacos
- Pizza
Is Gochujang Sauce like Sriracha?
Gochujang Sauce is exchangeable to Sriracha — but not precisely the same .
The are both blue, bolshevik condiments and used as a sauce or dip. They can both be drizzled from a power play bottle, excessively .
But the flavor visibility is very different ! Gochujang Sauce contains a deeper umami flavor because Gochujang is a ferment food product. It ’ s more earthy and flavorful. besides, it ’ randomness angelic .
By contrast, Sriracha is less intense. More bright and lemony than abstruse and rich people, it ’ randomness got subtle smoky and garlic notes .
Ingredients:
- Gochujang is Korean fermented chili paste. Bright red with a thick, pasty texture, it adds instant flavor, depth, and savory-richness to any dish. The fermentation process makes Gochujang truly special. The taste is spicy, sweet, savory, and a little smoky. There’s so much depth and umami goodness in one spoonful.
- Vinegar. Any kind of vinegar works. My two preferences are Rice Vinegar and Apple Vinegar. The Rice Vinegar is more acidic and tangy. The Apple Vinegar is more fruity and floral. But both work. Also, white vinegar works just fine if you don’t have either.
- Sugar. Sweetness rounds out all the intense flavors of this sauce. Regular sugar works great. But maple syrup and honey add slightly deeper flavor, if you have it.
- Soy Sauce. Add more umami richness with a little bit of soy sauce. Note: do not use low sodium soy sauce! I find it leaves behind a weird metallic taste.
- Sesame Oil. Makes Gochujang Sauce smooth and pourable. Also adds fragrance and that special, nutty flavor.
How do I store Gochujang Sauce?
Gochujang Sauce keeps well in the electric refrigerator. Make sure it ’ s tightly covered, so it doesn ’ t dry out .
I store Gochujang Sauce in two ways :
- Glass Jar. Find a jar with a tight fitting lid. Store in the coldest part of the fridge and it should keep for 2-3 weeks. When ready to use, remove from the fridge and stir. If it’s too thick, add a little bit more sesame oil to make it runny and pourable. If the favor is flat, add a little more vinegar.
- Squeeze bottle. Simply double the recipe and add to a squeeze bottle. Make sure the tip is tightly covered.
honestly, once you start making this sauce, life won ’ thymine be the lapp !
Print Recipe
Gochujang Sauce
The ubiquitous Korean sauce that goes with EVERYTHING!
Prep Time
5
mins
Cook Time
0
mins
Read more: 4 EASY AIR FRYER RECIPES – Aaron & Claire
Servings:
6
Ingredients
- 1/4 cup Gochujang korean fermented chili glue
- 2 Tbsp rice vinegar ( white vinegar besides works )
- 1 Tbsp carbohydrate ( beloved or maple syrup besides cultivate )
- 1 Tbsp soy sauce sauce
- 1 Tbsp sesame oil ( add 2 Tbsp if storing in hug bottle )
- 1 tsp sesame seeds ( do n’t add sesame seeds if storing in squeeze bottle )
Instructions
-
Mix ingredients in one bowl with a spoon.
- Serve with bibimbap, Korean BBQ, ssam, or as a dip for cucumbers, tomatoes, and peppers.
Notes
*Cover and store in the fridge. This sauce should keep for 2-3 weeks, as long as there’s no cross contamination from double dipping, etc.
Gochujang Sauce tastes great with:
Also, don’t forget the Ssamjang or Ssam Sauce! (The other *MAGIC* sauce that makes Korean BBQ so tasty!)
