Gochujang Sauce

Gochujang, soy, rice vinegar, honey, garlic, and toasted sesame oil make a smooth Korean-inspired condiment with a measured choice of thick dipping or looser brushing consistency.

18 min

6 2-tablespoon servings

Smooth glossy red gochujang sauce fills a small ceramic bowl on a neutral tabletop.

Ingredients

1/3 cup Korean gochujang

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp honey

1 medium garlic clove, finely grated

2 tsp toasted sesame oil

Equipment

Medium mixing bowl · Small bowl · Microplane or fine grater · Whisk · Measuring spoons

Loosen the paste gradually

Work the soy sauce into the gochujang before adding the other liquids; a smooth base prevents dense chile pockets.

Choose the finish

Use the water branch when the sauce should brush easily; use the gochujang branch when it should cling as a dip.

Prepare and smooth

01. Finely grate the garlic into a small bowl, then measure the remaining ingredients before you start mixing.

02. Stir soy sauce into the gochujang gradually, pressing out dense pockets until the paste looks smooth and glossy.

Balance the flavor

03. Blend in rice vinegar and honey; keep the fermented chile prominent, with sweetness only rounding the heat.

04. Fold in grated garlic and sesame oil until fragrant, scraping the bowl so the oil is incorporated.

Rest and adjust

05. Let the sauce rest 10 minutes so the garlic mellows and the savory, sweet, and acidic notes settle.

06. For brushing, whisk in 1 tbsp warm water; for a thicker dip, replace that water with 1 tbsp gochujang. Choose one.

Taste and serve

07. Taste a small spoonful, then serve the chosen consistency on its own as a dipping condiment or brushing sauce.