Gochujang Sauce Recipe

Name: Cupspops Korean BBQ Restaurants Gochujang Sauce Recipe
Cook time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1 cups gochujang (Korean red pepper paste); 2 tbs soy sauce (low sodium); 1 tbs rice vinegar; 1 tbs mirin (or dry sherry); 1 tsp sesame oil; 2 tbs brown sugar (light packed) or honey; 3 tbs water; 2 cloves garlic (finely grated or minced); 1 tsp ginger (finely grated); 1 tsp gochugaru (Korean red pepper flakes) - optional for more heat; 1 tsp toasted sesame seeds; 1 tbsp scallion (thinly sliced) - optional

Inspired by Cupspops Korean BBQ Restaurant

Time15m

Serves8

Our special Korean red pepper paste sauce

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Ingredients

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Base & Flavoring

1 cups gochujang (Korean red pepper paste)

2 tbs soy sauce (low sodium)

1 tbs Rice vinegar

1 tbs mirin (or dry sherry)

1 tsp Toasted sesame oil

Sweetening & Thinning

2 tbs brown sugar (light packed) or honey

3 tbs water

Aromatics & Heat

2 cloves garlic (finely grated or minced)

1 tsp ginger (finely grated)

1 tsp gochugaru (Korean red pepper flakes) - optional for more heat

Finish & Garnish

1 tsp toasted sesame seeds

1 tbsp scallion (thinly sliced) - optional

Method

Base & Flavoring

Combine primary pastes and liquids

In a medium bowl, add 1 cup gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar and 1 tablespoon mirin. Stir with a whisk or silicone spatula until the gochujang is evenly incorporated and the mixture is smooth.

Add 1 teaspoon sesame oil and whisk again to emulsify. This adds a toasty aroma and rounds flavors.

Sweetening & Thinning

Add 2 tablespoons light brown sugar (or honey) to the bowl. The sugar balances the heat and acidity. Stir until dissolved.

Whisk in 3 tablespoons warm water gradually until the sauce reaches a pourable, spoonable consistency. Adjust amount of water by ±1 tablespoon for thicker or thinner sauce.

Aromatics & Heat

Add 2 cloves finely grated or minced garlic and 1 teaspoon finely grated ginger into the sauce. Mix thoroughly to distribute the aromatics.

If you want extra heat or a flakier texture, stir in 1 teaspoon gochugaru. Taste and adjust — add up to another 1/2 teaspoon if you prefer hotter.

Finish & Garnish

Taste the sauce and adjust seasoning: add a pinch of salt or up to 1/2 teaspoon more soy sauce if it needs salt, or a little more sugar or honey if it needs sweetness.

Transfer to a serving bowl or jar. Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion over the top if using. Cover and refrigerate if not using immediately.

Let the sauce rest in the refrigerator at least 30 minutes for flavors to meld. The sauce will keep in an airtight container for up to 2 weeks; stir before using.