Gochujang is the one condiment, the cornerstone of Korean cuisine, it is absolutely delicious and madly addicting. Its spicy, sweet, with undertones of garlic, sesame oil, ginger and every bit delicious. This sauce is so versatile, it can be used as a glaze to coat fried chicken or wings, or like my Gochujang bbq cauliflower,. Can be used as a sauce to pair with rice bowls like Gochujang meatball rice bowl or another fabulous recipe we love it drizzled on is my Mushroom bulgogi tacos . A universally loved sauce that brings everything together.
To make a dipping sauce or creamy Gochujang sauce whisk in ¼ cup mayo or a combination of plain whole yogurt and mayo to this recipe, it makes the most incredible creamy spicy sauce. Its so good that it’s sometimes referred to as YUM YUM Sauce. Yes its that good!
Gochujang Sauce
Ingredients
- ½ cup Gochujang paste there're several good brands, look for ones with fewer additives
- 1-2 tbsp sesame oil, roasted preferably 1 for milder flavor and 2 for regular to strong
- 1½ tbsp sauce soy, low sodium if possible
- 1 tsp minced or grated garlic
- 1 tsp minced or grated ginger optional, but highly recommended
- 1 tbsp honey, maple syrup or sugar
- 1 tbsp sesame seeds, roasted
- 1-2 tbsp water to thin as needed
Instructions
- Mix all the sauce ingredients together until well-combined, taste to adjust any seasoning to your preference. Thin it with a bit of water to make it easier to mix or if you like it slightly runny..
- Keep refrigerated, stays fresh up to 4 days. Makes upto ¾ cup.
- To make yum yum dipping sauce or creamy Gochujang sauce whisk in ¼ cup mayo or a combination of plain whole yogurt and mayo.
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