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Gochujang sauce served in a bowl
Korean gochujang sauce for grilled dishes

Spicy Korean Gochujang Dipping Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Gochujang is a fermented, sticky, spicy red chili paste, the cornerstone of Korean cuisine. By itself, it is very dense and salty. This recipe thins and seasons this base ingredient so it can be enjoyed as a dipping sauce or marinade. The sweetness of honey balances the salty fermented soy, while vinegar adds freshness.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 95 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Small Whisk: To mix the thick paste.
  • Small Saucepan: For warming.

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Crush the garlic or grate it very finely.

Tip: It goes in fresh at the end (or just barely warmed), so fine texture is important.
2 ✓

In a saucepan, combine water, soy sauce, rice vinegar, honey, and the thick Gochujang paste.

Tip: The paste is very sticky and hard to handle with just a spoon.
3 ✓

Warm over low heat while whisking constantly until the paste is completely dissolved in the liquid.

Tip: No need to boil! Just warm it enough to melt the honey and incorporate the paste (approx 100-120°F).
4 ✓

Remove from heat. Whisk in the crushed garlic and sesame oil.

Tip: This keeps the garlic flavor fresh and intense.
5 ✓

Let it cool. The sauce will thicken slightly as it returns to room temperature.

Tip: This is the perfect consistency for Bibimbap sauce.

Recipe FAQ

It's too spicy.
Gochujang heat levels vary by brand. Add more honey or a little grated apple/pear (a Korean trick) to mellow it.
The paste won't dissolve.
Be patient; heat helps. Use a whisk.

Ingredients

  • 1/3 cup Gochujang (Korean chili paste)
  • 1 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 2 tbsp Honey
  • 1 tbsp Soy sauce
  • 2 tbsp Water
  • 2 cloves Garlic