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What is Gochujang Sauce?

Gochujang sauce is a versatile and flavorful condiment originating from Korean cuisine, based on the traditional Korean fermented chili paste known as gochujang.

Ingredients and Composition

Gochujang paste itself is made from a combination of ingredients including:

Fermented soybean powder (meju)
Glutinous rice
Red chili pepper flakes (gochugaru)
Barley malt powder
Salt1 2 5.

To make gochujang sauce, the gochujang paste is typically blended with other ingredients to balance and enhance its flavor. Common additions include:

Rice vinegar for acidity and tanginess
Soy sauce for umami and saltiness
A sweetener such as honey, maple syrup, or sugar to balance the spiciness
Sesame oil for a nutty flavor
Optional spices like garlic powder, ginger powder, or additional gochugaru for extra heat1 2 3.

Flavor Profile

Gochujang sauce is characterized by its bold, sweet, spicy, and umami flavor profile. It has a thick and pungent texture, with a depth of flavor that comes from the fermentation process of the gochujang paste. The sauce can be adjusted to various levels of spiciness depending on the type of gochujang paste used and additional ingredients added1 2 3.

Uses

Gochujang sauce is highly versatile and can be used in a variety of dishes, including:

As a topping for bibimbap and other Korean rice bowls
As a dipping sauce for Korean BBQ (KBBQ), shrimp, or seafood
In stir-fries, noodle dishes, and rice bowls
As a dressing for salads or as a sauce for roasted vegetables
As a condiment for sandwiches, burgers, or wraps
In dishes like beef bulgogi, galbi (Korean BBQ beef short ribs), and spicy ramen1 2 4.

Preparation and Storage

The sauce is relatively easy to prepare, typically requiring just a few minutes to whisk all the ingredients together. It is best stored in an airtight container in the refrigerator, where it can last for up to a week1 2 3.