Gochujang Sauce Recipe

Name: moonbowls (Healthy Korean Bowls- San Mateo)s Gochujang Sauce Recipe
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 0.75 cups gochujang (Korean red chili paste); 3 tbs apple cider vinegar; 2 tbs soy sauce (use tamari for GF); 2 tbs maple syrup; 4 tbs water; 1 tsp sesame oil (toasted); 2 cloves garlic, finely grated or minced; 1 tsp fresh ginger, finely grated; 1 tsp toasted sesame seeds; 1 tbs scallion (green part), thinly sliced; 0.25 tsp fine sea salt; 0.125 tsp black pepper; 1 tsp brown sugar (if you want sweeter); 1 tsp neutral oil (to thin and add shine); 1 tsp rice vinegar (for brighter acid)

Inspired by moonbowls (Healthy Korean Bowls- San Mateo)

Time20m

Serves8

Spicy, savory and sweet hot sauce (GF, V)

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Ingredients

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Sauce Base

3/4 cups gochujang (Korean red chili paste)

3 tbs Apple cider vinegar

2 tbs soy sauce (use tamari for GF)

2 tbs maple syrup

4 tbs water

Aromatics & Seasoning

1 tsp sesame oil (toasted)

2 cloves garlic, finely grated or minced

1 tsp fresh ginger, finely grated

1 tsp toasted sesame seeds

1 tbs scallion (green part), thinly sliced

1/4 tsp fine sea salt

1/8 tsp black pepper

Optional Adjusters (to taste)

1 tsp brown sugar (if you want sweeter)

1 tsp neutral oil (to thin and add shine)

1 tsp rice vinegar (for brighter acid)

Method

Prepare and Combine

Measure

Measure out all ingredients so they are ready. Finely grate or mince the garlic and ginger and thinly slice the scallion green.

In a medium bowl, add 3/4 cup gochujang, 3 tablespoons apple cider vinegar, 2 tablespoons soy sauce (or tamari for gluten-free), 2 tablespoons maple syrup, and 4 tablespoons water. The water helps loosen the thick paste for a sauce texture.

Whisk the mixture vigorously until the gochujang is fully incorporated and the mixture is smooth and glossy. If you prefer a silkier texture, transfer to a small blender or use an immersion blender and blend for 10–15 seconds.

Finish and Season

Stir in 1 teaspoon toasted sesame oil, the grated/minced 2 garlic cloves, 1 teaspoon grated ginger, 1 teaspoon toasted sesame seeds, and 1 tablespoon sliced scallion greens. Mix well.

Taste and season with 1/4 teaspoon fine sea salt and a pinch (about 1/8 tsp) black pepper. Adjust balance: add the optional 1 teaspoon brown sugar if you want more sweetness, or 1 teaspoon rice vinegar for brighter acidity. If the sauce is too thick, whisk in up to 1 teaspoon neutral oil or another tablespoon of water to reach desired consistency.

Let the sauce rest for at least 10 minutes at room temperature to allow flavors to meld. If not using immediately, refrigerate in an airtight container; flavors will mellow and deepen over 24 hours.

Serving & Storage

Use as a condiment for grilled meats, bowls, tofu, vegetables, or as a dipping sauce. Bring to room temperature before serving if chilled.

Store covered in the refrigerator for up to 2 weeks. Stir or briefly whisk before each use; if separated, a quick blend or stir will re-emulsify.