Gochujang Sauce

Gochujang, the gently spiced and deeply savory Korean chile paste, is already delicious on its own, but it's also wonderful when simmered with garlic, ginger, and sesame oil to make a saucy condiment you'll want to drizzle over everything. Enjoy it over bibimbap, use it as a marinade for steak, or use it to top grain bowls or even congee.

Gochujang Sauce
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford
Active Time:
5 mins
Total Time:
5 mins
2/3 cup


  • ¼ cup gochujang

  • 2 tablespoons water

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon granulated sugar

  • 1 ½ teaspoons grated garlic (from 2 large garlic cloves)

  • 1 teaspoon grated ginger (from a 1-in. piece ginger)


  1. Stir together all ingredients in a small saucepan, and bring to a simmer over medium. Cook, stirring constantly, until sugar has dissolved, about 1 minute. Remove from heat. Transfer to a small bowl. Refrigerate, covered, up to 7 days.

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