Published: · by Laurel Perry · About 3 minutes to read this article. · This post may contain affiliate links
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This 5 minute Gochujang Sauce is the perfect balance of spicy, savory, and sweet! Use it as a dipping sauce, for bibimbap, or add it to mayo for a spicy kick!
This classic sauce is made with korean hot pepper paste for a kick and maple for sweetness. It gets a touch of nuttiness from sesame oil, rice vinegar adds brightness, and garlic creates depth. It is the trifecta of sweet, spicy and savory flavors!
Reasons to love this recipe!
- This 5 minute sauce has so many uses!
- It's made with 5 ingredients.
- Keeps in the fridge for up to 10 days. Bring on the flavor!
Ingredients and substitutions:
- Gochujang - As this korean hot pepper paste is growing in popularity, there are more and more brands on the market. I use the Coconut Secret brand since it is gluten free, vegan, and mildly spiced. But feel free to experiment! Each brand has its own spice level and unique flavor.
- Maple syrup - you can also use honey or agave.
- Sesame oil - adds great flavor! If allergic, sub in another neutral oil like avocado or grapeseed.
- Rice Vinegar - use unseasoned. You can also try lime juice.
- Garlic - omit if you'd like.
How to make Easy Gochujang Sauce:
Whisk: Add all the ingredients to a bowl (or directly to the saucepan!) and whisk to combine.
Simmer: Over medium heat, bring the sauce to a simmer. Let simmer for 60 seconds. Remove from the heat and enjoy!
Storage:
Store any leftover sauce in a lidded container - glass is best as the color may stain plastic - in the refrigerator or up to 10 days. Serve chilled.
Gochujang vs. Cho-gochujang
Gochujang is the fermented red pepper paste that we use to make our gochujang sauce. Once we add other ingredints to the gochujang, it tecnically becomes Cho-gochujang or chojang.
Gluten free Gochujang:
Traditional gochujang is actually gluten free. However, most commercial brands use wheat flour as a filler to thicken the paste.
A few brands are still gluten free, but be sure to check the label! Our favorite gluten free gochujang brands are Coconut Secret and Chung Jung One.
Gochijang Sauce Uses:
This sauce adds great flavor to so many recipes!
- It's the best sauce for bibimbap!
- Makes a great dipping sauce for summer rolls, dumplings, shrimp co*cktail, or even sweet potato fries!
- Add 1-2 tablespoons to ½ cup of mayonnaise to make Gochujang mayo for sandwiches. Amazing!
- The perfect flavorful drizzle on cooked veggies, rice bowls, noodle bowls, and more!
- Use is a marinade for baked tofu or tempeh.
More flavorful sauce recipes to try!
- 5 Minute Chipotle Sauce
- Easy Maple Tahini Dressing
- 10 Minute Green Garden Sauce
Addicting Gochujang Sauce
5 Stars4 Stars3 Stars2 Stars1 Star5 from 8 reviews
- Author: Laurel
- Prep Time: 3
- Cook Time: 2
- Total Time: 5 minutes
- Yield: about ¾ cup 1x
- Category: Side
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
This 5 minute Gochujang Sauce is the perfect balance of spicy, savory, and sweet! Use it as a dipping sauce, for bibimbap, or add it to mayo for a spicy kick!
Ingredients
Scale
- 6 tablespoons gochujang, adjust to taste. Some brands are spicier than others.
- 4 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon + 1 teaspoon sesame oil
- 3 cloves garlic, minced
Instructions
- Add all the ingredients to a bowl (or directly to the saucepan!) and whisk to combine.
- Over medium heat, bring the sauce to a simmer. Let simmer for 60 seconds. Remove from the heat and enjoy!
Notes
Gochujang: I use the Coconut Secret brand since it is gluten free, vegan, and mildly spiced. But feel free to experiment! Each brand has its own spice level and unique flavor.
Maple syrup: You can also use honey or agave.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 79
- Sugar: 10g
- Sodium: 207mg
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
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Reader Interactions
Comments
Kenzie saysI love that this sauce comes together so quick! Perfect dipping sauce!
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- Jenna says
I want to put this on everything! Huge fan of sweet and spicy so this is definitely working for me. Will make this A LOT.
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- Laurel Perry says
A family favorite. We make this often for rice bowls, a sauce for tofu, and noodles!
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- Leona says
So yummy! And so versatile! Love it!
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- Shannon says
This is freaking delicious. I make different Asian sauces fairly frequently and omg, this one is my fave. We're saucing our wings with it tonight!
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- Laurel Perry says
Thank you for your review, Shannon!
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- Adam says
Great!!!! Upgraded some bland frozen pajeon into super amazing territory.
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- Lance says
This is the biggest thing that bugs me about non Koreans calling this gochujang sauce. You used gochujang (Korean chili paste) to make this sauce. Once you mix in the other ingredients, it's now Cho-gochujang or chojang. This is like calling vinaigrette dressing vinegar. Starts as vinegar, but becomes a vinaigrette once other ingredients are mixed in.
I won't rate the recipe, but it's definitely not the traditional way of making chojang. Especially the whole simmering part. Recipes evolve all the time. So how you make it is your preference. Just please refer to this sauce by it's proper name. I've had non Korean friends ask me for gochujang only to find out they were referring to chojang. I see a lot food bloggers make this same mistake regarding the name.
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- Laurel Perry says
Hi Lance! Thank you for your comment. I will absolutely add a note in the post explaining the difference between the two :) I had been informed that adding the word "sauce" to the end of gochujang would also indicate that this is not gochujang paste, but a sauce made from gochujang. I could definitely be mistaken! Let me know your thoughts on this if you have a chance!
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- Owen says
Wowza! New favorite sauce right here. Perfectly sweet and spicy.
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- DN says
So good!
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