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Gochujang Sauce
By Rachel McEwan - September 10, 2024 - Recipe
I coat this smoky, spicy, sweet Korean gochujang sauce on buttermilk chicken bites, tteokbokki, or drizzled over rice and veggies.
Ingredients
- 5 tbsp gochujang paste
- 4 tbsp soy sauce
- 2 tbsp white sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 or more cloves minced garlic
- 1/4 inch or more grated ginger
- 1/2 tbsp oil for cooking (I use coconut or avocado)
Mince garlic and grate ginger. Heat the oil in a pan or saucepan over medium heat. Mix gochugang paste, soy sauce, sugar, honey, and rice vinegar together in a bowl.
Once pan is hot, add garlic and ginger to cook until fragrant, about 1 minute.
Add the sauce mixture to the pan. Cook until simmering, stirring occasionally. Reduce heat to low when sauce starts to simmer.
Allow to simmer until the sauce thickens, stirring occasionally. Do not over heat. I usually leave the sauce on until I’m finished whatever else I’m making. If you leave too long and it thickens too much, you can add some water back and mix well.
Your sauce should be glossy and sticky sweet when done.
Best to coat chicken with while it’s still warm. Store remainder in fridge. I’ve had mine for about 3 weeks, but IDK how long it really lasts. Use your best judgement.
