All Purpose Gochujang Sauce Recipe (2024)

Check out our full guides and recipe ideas to learn all about Korea’s two most popular condiments – gochujang and gochugaru!

As a quick run down, Gochujang is a slightly spicy and sweet Korean hot pepper paste, while gochugaru is the name for Korean hot pepper flakes.

Learn about Gochujang – 15 Ways To Use Gochujang Korean Chili Paste
Learn about Gochugaru – 7+ Amazing Recipes To Make With Gochugaru Korean Chilli Flakes

What You’ll Need

• Gochujang / Korean Hot Pepper Paste – This fermented Korean chilli paste is spicy, but has more of a well-rounded, sweet tomato flavour rather than just pure chilli heat. (Note: You can buy an extra hot version if you want!). It’s available at Asian grocery stores, well stocked supermarkets in the international aisle, or online. If you can’t source it, you can make a paste out of regular red chilli flakes mixed with sugar and a dash of soy. (Use 1 tablespoon of chilli flakes for every tablespoon of gochujang required).
• Gochugaru / Korean Red Chilli Flakes – It may also be labelled as Korean hot pepper powder. Most brands have clear packaging so you can see the product inside (which is important). Ideally you should buy the flakes, NOT the powdered version. Look for it at Asian supermarkets or online. Sub with half the listed amount of cayenne pepper or regular chilli powder.
• Doenjang / Fermented Soybean Paste – This is a concentrated Korean condiment made from fermented soy beans, similar to Japanese miso paste except stronger and funkier. Sub with red miso or extra soy sauce if you need.
• Rice Wine Vinegar – Can also be labelled as rice vinegar (they’re the same thing). Adds subtle acidity and sweetness to the sauce. Sub with half the amount of any other kind of vinegar. Once mixed, you can then taste and add more if you like.
• Other Seasonings – You’ll also need garlic, soy sauce, sesame oil and sugar (sub with honey or maple syrup if you prefer).

All Purpose Gochujang Sauce Recipe

This easy and fast gochujang sauce is ready to add huge flavour and heat to all your favourite recipes (not just Korean)! Try it with stir fries, noodles, pasta and more.

• ▢ 2 tbsp Korean hot pepper paste / gochujang
• ▢ 1 ½ tbsp sugar sub honey
• ▢ 1 tbsp garlic
• ▢ 1/2 tbsp soy sauce
• ▢ 1/2 tbsp Korean hot pepper flakes / gochugaru
• ▢ 1 tsp fermented soybean paste / doenjang sub red miso paste
• ▢ 1 tsp rice wine vinegar
• ▢ 1 tsp sesame oil

• In a small dish, add your gochujang, sugar, garlic, soy sauce, gochugaru, doenjang / miso, rice wine vinegar and sesame oil.

  2 tbsp Korean hot pepper paste / gochujang, 1 ½ tbsp sugar, 1 tbsp garlic, 1/2 tbsp soy sauce, 1/2 tbsp Korean hot pepper flakes / gochugaru, 1 tsp fermented soybean paste / doenjang, 1 tsp rice wine vinegar, 1 tsp sesame oil

• Using a spoon, mix until completely combined. Use straightaway as a sauce base, marinade or stir fry, or transfer to an airtight container and store in the fridge or freezer until you're ready.

• Storage – Store leftover sauce in an airtight container in the fridge for 2-3 weeks, or in the freezer for 2-3 months.
• Too Spicy? – Use less gochugaru or leave it out completely. Gochugaru (the hot pepper flakes) are much spicier than the gochujang paste.
• More Umami – Add a splash of dashi stock for extra savoury flavour. You can also use dashi stock to thin out the consistency a little bit.
• Add Nuttiness – Add toasted sesame seeds or gomashio sesame salt (whole or ground) to taste.

Nutrition Facts

All Purpose Gochujang Sauce Recipe

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.