Gochujang sauce

Written by on in Condiment, Dinner, Uncategorized

Next time you want to jazz up your stir fry, whip up a quick and easy Gochujang sauce. Spicy, sweet, and packs a punch for your taste buds.

Gochujang sauce
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Gochujang sauce

Recipe by The Cooking LawyerCourse: DinnerCuisine: Asian, KoreanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Ingredients

  • 2 TBS Gochujang fermented chili paste

  • 1 cup water

  • 2 TBS soy sauce

  • 2 TBS rice wine vinegar

  • 1 TBS Shaoxing wine (or sherry)

  • 1 TBS honey

  • 1 TBS corn starch

  • 2 tsp sesame oil

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, minced

  • Zest and juice of 1 lime

Directions

  • Mix the corn starch with the water to create a slurry.
  • Add to a sauce pan. Then add the Gochujang, soy sauce, rice wine vinegar, Shaoxing wine, honey, sesame oil, garlic, ginger, and lime zest and juice to the sauce pan. Stri together.
  • Bring to a boil.
  • Reduce heat to a simmer and cook down for five minutes.
  • Add as a sauce to veggies, tofu, or meat.

Notes

  • If you cannot find Shaoxing wine, sherry is a good substitute.
  • The heat from the Gochujang builds so start with a little bit of sauce first.

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