Korean Gochujang Sauce

Course: Condiment

Cuisine: Korean, North American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 49kcal

Author: Lord Byron's Kitchen

Gochujang has taken the world by storm as of late, and we love it! Korean Gochujang Sauce is sweet and spicy, but it's also tangy and savoury. This is an all-purpose sauce, meaning that it's great on just about anything you can think of!

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Ingredients

1/2 cup gochujang
1/2 cup sugar
1/4 cup seedless jam or jelly
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1/4 cup honey
3/4 cup water
5 cloves garlic, finely minced
1 tablespoon fresh ginger, peeled and grated
1 teaspoon salt
1/4 cup ketchup

Instructions

Measure all of the ingredients and pile them all into a sauce pan.
Turn on the heat to medium high and use a whisk to slowly incorporate all of the ingredients together.
Keep the whisk moving; the sauce will start to bubble and come to a full boil. Cook the sauce for only 2 minutes from that point.
Remove the sauce from the heat and continue to whisk for another two to three minutes.
Once cooled, you can use immediately or store the sauce in a jar. Keep it in your fridge. It will last there for 7 days.
When you re-heat the sauce, you can always add a tablespoon or so of water to loosen it up and thin it out if need be.

Notes

One serving is equal to 1 1/2 tablespoons.

Nutrition