Buldak Sauce Recipe

Name: Cupspops Korean BBQ Restaurants Buldak Sauce Recipe
Cook time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1 cups gochujang (Korean red pepper paste); 1 cups water; 3 tbs soy sauce; 3 tbs brown sugar; 2 tbs honey; 2 tbs gochugaru (Korean red pepper flakes); 1 tbs rice vinegar; 6 cloves garlic, finely minced; 1 tbs ginger, finely minced; 0.5 cups white (or yellow) onion, grated; 1 tbs toasted sesame oil; 2 stalks scallions, thinly sliced (for finishing); 2 tbs butter; 2 tbs milk (or heavy cream, optional for mellowing); 1 tsp soy protein powder (or instant chicken bouillon powder); 1 tsp sesame seeds, toasted (for finishing); 0.25 tsp salt

Inspired by Cupspops Korean BBQ Restaurant

Time25m

Serves8

Our special Korean HOT spicy sauce

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Ingredients

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Base Sauce

1 cups gochujang (Korean red pepper paste)

1 cups water

3 tbs Aged soy sauce

3 tbs Brown sugar

2 tbs Honey

2 tbs gochugaru (Korean red pepper flakes)

1 tbs Rice vinegar

Aromatics & Flavor Boosters

6 cloves garlic, finely minced

1 tbs ginger, finely minced

1/2 cups white (or yellow) onion, grated

1 tbs toasted sesame oil

2 stalks scallions, thinly sliced (for finishing)

Textural & Umami Enhancers

2 tbs Butter

2 tbs milk (or heavy cream, optional for mellowing)

1 tsp soy protein powder (or instant chicken bouillon powder)

1 tsp sesame seeds, toasted (for finishing)

1/4 tsp Celtic sea salt

Method

Base Sauce

Combine base ingredients

In a medium saucepan, whisk together 1 cup gochujang, 1 cup water, 3 tablespoons soy sauce, 3 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons gochugaru, and 1 tablespoon rice vinegar until smooth and no large lumps of gochujang remain.

Simmer

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low.

Aromatics & Flavor Boosters

Cook aromatics

While the base is warming, heat a small skillet over medium-low heat and add 1 tablespoon toasted sesame oil. Add 6 cloves finely minced garlic, 1 tablespoon finely minced ginger, and 1/2 cup grated white onion. Sauté for 2–3 minutes until fragrant and the onion becomes translucent but not browned.

Incorporate aromatics

Add the sautéed aromatics to the simmering base sauce and stir well to combine. Continue to simmer on low for 4–6 minutes to meld flavors.

Textural & Umami Enhancers

Finish and adjust

Stir in 2 tablespoons butter until melted and fully incorporated to give the sauce a glossy, rich mouthfeel. If you prefer a slightly creamier, less biting heat, whisk in 2 tablespoons milk or heavy cream. Add 1 teaspoon soy protein powder (or instant chicken bouillon powder) and 1/4 teaspoon salt; simmer 1–2 minutes and taste. Adjust seasoning: add up to 1 tablespoon extra honey if too spicy, or 1 tablespoon extra soy sauce if too sweet/sour.

Cool and thicken

Turn off the heat and allow the sauce to cool slightly; it will thicken as it cools. If it becomes too thick, thin with 1–2 tablespoons warm water to reach desired consistency.

Finish garnishes

Stir in sliced scallions and transfer to a serving jar. Sprinkle toasted sesame seeds over the top if using. Use immediately or refrigerate up to 2 weeks in an airtight container.