Gochujang Sauce Recipes that are easy and delicious! From rice cakes, pancakes to stews – you will love how amazingly versatile these gochujang sauce recipes are.
Gochujang sauce is all the rave these days and I am so happy about that but I realized many can be left with “Hmm… what do I do with Gochujang now?” And I am here to help. An essential ingredient in Korean cooking, gochujang is a spicy, sweet, and savory fermented chili paste used in so many different ways in Korean cuisine. Outside for Korea, I think it is used mostly in sauces or marinades. But in Korean cuisine, gochujang sauce can be found in a lot of dishes like jjigae (stew) and even in pancakes.
In Korea, gochujang is typically made in the winter months between November to February. The 4 to 6 months required for the fermentation process needs to take place in full sun but before the start of the very hot and rainy Korean summer.
Homemade gochujang is possible
In California, I like making gochujang in February because there are less rain and more sunny days.You can read about how I made gochujang at home and follow the recipe to try it yourself.It’s not a small undertaking (I even bought a Koreanhangari/onggi vessel to ferment the gochujang in!) and takes a bit of prep work but it can be a fun project, especially if you invite some friends over to join you and turn it into a party!
But hang on… if the idea of waiting for months seems too daunting, I also have an easy recipe for ready-to-eat gochujang in just a few hours. Believe it! I learned the recipe from a temple food cooking class I took when I was back in Korea. Here’s theEasy Homemade Gochujang Recipe.
What you need to know about store-bought gochujang
Most of us will end up buying gochujang from the store…and there’sabsolutelynothing wrong with that. Just choose wisely. A respectable gochujang should only have chili pepper powder (gochukaru), fermented soy bean powder (메주가루mejukaru), sweet rice/rice/brown rice/barley/wheat flour, rice syrup, maltbarley syrup or powder, and salt. If it has corn syrup (물엿), especially if it’s the first ingredient then you know what you will be mostly consuming. If you are looking to just try it in small quantity, I recommend this one.
Whether you make gochujang at home or buy it, here are my 6 easy gochujang sauce recipes:
#1 Gochujang Sauce Recipe – Korean Spicy Rice Cake (Tteokbokki)
Here you have the simplest spicy rice cake recipe that anyone can make. The rice cakes are available at Korean supermarkets. Then all you need to make the rice cakes pop are gochujang (of course!), sugar, and soy sauce.
#2 Bulgogi Rice Bowl with Gochujang Sauce
Oh, the convenience of the one-bowl meal. This childhood favorite of mine is a delicious assembly of rice, vegetables, andBulgogitopped with a sweet tangy gochujang sauce. If you don’t have bulgogi, you can just use ground beef. If you don’t even have ground beef, you can make it with chicken or tofu. And if you have previously frozen bulgogi, then you can make the whole bowl in just minutes! It’s a one-bowl meal with a kick!
My go-to meatless stew (note that it’s not vegetarian because it’s made with anchovy stock) for something simple to pair with heavy dishes. BTW, if you want to make this completely vegetarian, you can use a kombu (dried kelp) stock instead. The red color all comes from gochujang, which also gives it a bit of oomph but not too spicy. Onions make this stew extra sweet and tasty.
#4 Gochujang Pancake (Jangtteok)
This traditional pancake goes back 300 years! It can be ready in 15 minutes with only 5 ingredients, including gochujang that seasons it perfectly so there’s no need for any dipping sauce. This recipe has chives added but you can add zucchini, tofu and even ground pork or beef to make it a hearty one. Great as anjou (food that goes well with alcohol) to Makgeolli or Soju.
#5 Gochujang Sauce Apple Pork Bulgogi
I created a marinade recipe with gochujang sauce and apples for a pork bulgogi that will set your taste buds on fire! The fruitiness and sweetness of apple goes so well with the multi-dimensional flavors of gochujang while adding a touch of freshness to the dish. This is not a traditional recipe but something I developed for a contest.
#6 Korean Tacos with Kalbi and Creamy Gochujang Sauce
You will love my Kalbi Taco that’s made with napa cabbage slaw and a wonderful creamy Gochujang sauce. The Creamy gochujang sauce is made with yogurt, mayonnaise, gochujang and lime juice which has a perfect balance of spicy, creamy and tangy. I also add my famous sweet and tangy radish salad that will just brighten up your palette and your day!
May these easy gochujang sauce recipes inspire you to use more gochujang in your cooking! Hope you will try making it at home and even have a gochujang-making party!!
Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.
This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces. Traditional Korean dishes that include gochujang are bibimbap, a mixed rice dish, tteokbokki, a spicy rice cake street food, and Jeyuk Bokkeum, a spicy marinated pork stir-fry.
In its truest form, gochujang is sold as a thick paste, often in plastic tubs and glass jars, and ready for cooking. The kind labeled a sauce or condiment is the same paste, thinned out with other ingredients such as sugar and vinegar.
We've got you covered. What is it? Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.
To capture the sweet, spicy, umami and slightly funky flavors, the best gochujang substitute is a combination of miso, sriracha and sugar. See the exact ratio in the article above. Can gochujang be eaten directly? Yes, you can use gochujang by itself (raw, without cooking it) as a sweet, spicy condiment if you like.
You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick. Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won't usually change the textures of dishes.
Before opening, gochujang and gochujang sauce do not need to be refrigerated. Once opened, a lot of people recommend keeping the sauce and the paste in the fridge to help them retain freshness.
Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight sweetness. In other words, it's not a one-note hot sauce that you add to a dish after the fact. If you want to see Korean chefs bristle, tout gochujang as the “next Sriracha.”
It's like sriracha but has a deeper flavor profile with less vinegar and more sweetness. Gochujang is also less spicy than sriracha, so if you like sweet-spicy combinations then gochujang will be the perfect addition to your kitchen pantry.
The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.
While it may not have the same Korean flavor profile as gochujang, harissa paste can still provide a fiery heat to your dishes. Harissa paste tends to be spicier than gochujang, so adjust the quantity according to your tolerance level.
On its own, gochujang is quite pungent, so it's usually mixed with other ingredients to balance its intensity. In Korea, it's typically stirred into marinades for meat, stews, and stir-fries, or cut with vinegar or oil so it can be served as a sauce. You'll also find it on Korean fried chicken.
Meet gochujang, the savory Korean sauce that, like sriracha, is made from fermented red peppers, but has a more savory, salty, deep flavor. “It's like hot sauce-meets-umami flavor,” chef Edward Lee, owner of 610 Magnolia & Milkwood in Louisville, Kentucky, told ABC News.
Is Sriracha the same as Gochujang? No, not at all. They are both delicious chili sauces but sriracha is basically just chilis and garlic while gochujang is sooooo much more and is actually based on fermented bean paste.
How Long Does Gochujang Last? The good thing about this condiment is that it's going to last you for a while. It can last up to 2 years when properly sealed in a refrigerator. Though, once you try this stuff, there's no way you'll be able to keep a single tub for that long.
Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight sweetness. In other words, it's not a one-note hot sauce that you add to a dish after the fact. If you want to see Korean chefs bristle, tout gochujang as the “next Sriracha.”
While gochugaru provides heat and flavor, gochujang takes it a step further by combining those elements with a complex umami taste. Its versatility allows it to be used as a condiment, a marinade, a base for sauces, or even as a dip.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
