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)
READY in 15 MIN with only 5 INGREDIENTS!
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!!
No judgement here! 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.
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.
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.
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.
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.
According to a Pusan National University study, gochujang can be conducive to weight loss. The study aimed at treating fat cells with gochujang extract. The results showed a decrease in fat accumulation. This food can also help reduce the risk of contracting coronary heart disease due to its low cholesterol.
How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.
After opening a tub of gochujang, store it in the refrigerator. If properly stored it can last a a couple years in the fridge, although it may be best to use before that. Pay attention to the "Best-by" or expiration date, but if there are no signs of spoilage (the salt acts a preservative), it's fine to consume.
The bright, acidic tomatoes with the rich and slightly spicy gochujang is a match made in heaven, and it's so simple to make. Here are the ingredients you'll need for this comforting soup: 1/4 cup extra-virgin olive oil.
Hoisin Sauce: While hoisin sauce is not as spicy as gochujang, it can still substitute for a similar umami-rich flavor. Hoisin sauce is a thick, dark sauce made from soybeans, garlic, sugar, and various spices. It has a slightly sweet and tangy taste that can add depth to stir-fries, marinades, and glazes.
If you aren't using it very often then it may be a good idea to wrap the box tightly in some clingfilm (plastic wrap) to help prevent the paste from drying out. If there is no date on the box then we would suggest using the paste within 3 months of opening, provided it is refrigerated.
“Does Gochujang expire?” is one of the most common questions chefs ask, and the answer is yes. Gochujang can go bad after some time, which is why you must always look for the signs of spoilage.
While they share some similarities, gochujang and Thai red chili paste have distinct flavors. Gochujang is thicker, fermented, and has a richer taste, while Thai red chili paste tends to be thinner and focuses on the heat. Substituting one for the other may alter the flavor profile of the dish.
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.”
“You can eat gochujang straight up [with fried rice or spread on crusty bread, say], mix it into dips like hummus to jazz them up, or cook it, and dissolving it into soups and stews, for example.”
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