Ingredients for Kochujang Sauce
- Red Chili Paste
- Garlic Cloves
- 1 tablespoon Rice Vinegar
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- Sesame Seeds
- Scallions
- Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Kochujang Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Kochujang Sauce
- In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, gochugaru (Korean chili flakes), honey or brown sugar, garlic, and ginger until smooth and well combined.
- Taste and adjust seasonings as needed. Add more honey/brown sugar for sweetness, gochugaru for heat, or soy sauce for saltiness.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. The flavor will deepen over time.
- For Bibimbap, use approximately 2-3 tablespoons per serving.
- Double or quadruple the recipe to make larger batches for future use. This sauce keeps well in the refrigerator for several weeks.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
18g
Fat
2g
Carbs
2g
