Gochujang Sauce - Korean Red Pepper Paste Sauce
This gochujang sauce is sweet, spicy, savory, and tangy! It's perfect as a Korean fried chicken sauce (also called yangnyeom sauce) or as a glaze to brush on protein! Gochujang is a fermented Korean red pepper paste made with Korean peppers, soybeans, and other spices. Try this sauce to enjoy the flavor of gochujang!
Add all the ingredients to a sauce pan and set it over medium high heat.
Stir the sauce occasionally and wait for it to come to a rolling boil with lots of bubbling. The sugar content in this sauce allows it to easily burn so keep an eye on it. This should take about 2 minutes.
Once the sauce comes to a boil, test that it is properly reduced and thickened up. Drizzle a small amount onto a plate and let it cool. If it's too thin, let it boil more. If it's too thick, add a teaspoon more water at a time and turn off the heat. Once cooled taste the sauce and adjust for seasoning if needed. Makes slightly over 1 cup of sauce.
- Storage: Store in an airtight container and keep in the fridge for up to 5 days.
- Reheating: The sauce will thicken up once cooled. Microwave it while covered for 20 seconds at a time, stirring after each time, until it's warmed through. Or heat it over low heat in a saucepan. You may need to add a bit of water if it's too thick.
- Ketchup: When using this as a Korean fried chicken sauce, some variations include ketchup, which gives this sauce a sweeter, more tangy flavor. If desired, feel free to add 1 Tablespoon of ketchup along with the other ingredients.
Calories: 134kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 929mg | Potassium: 99mg | Fiber: 1g | Sugar: 26g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg