Gochujang dipping sauce, also called chojang or ssamjang, is a staple condiment in Korean cuisine. This sweet, spicy, and savory sauce can transform simple dishes by adding a bold umami flavor.

Gochujang itself is a thick, pungent Korean red chili paste made from fermented soybeans, glutinous rice, chili peppers, and salt. It often contains a touch of sweeteners like honey or molasses. The savory funk of gochujang forms the base of the dipping sauce.

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Key Ingredients in Gochujang Dipping Sauce

To balance the intense spiciness of the gochujang, the dipping sauce also contains sweeteners, acidic components, aromatics, and fat. Here are some of the main ingredients:

Gochujang paste - For the signature spicy flavor. Use mild or spicy depending on your preference.
Honey or rice syrup - Adds sweetness to balance the heat.
Rice vinegar or lime juice - Provides acidity and brightness.
Toasted sesame oil - Contributes nutty, roasted flavor.
Garlic and green onions - Offer pungent notes and aroma.
Toasted sesame seeds - Give texture and nuttiness.
Doenjang (fermented soybean paste) - Adds extra umami savoriness.

How to Make Gochujang Dipping Sauce

Making gochujang dipping sauce is easy. Simply combine the ingredients in a bowl and mix well:

Measure out the gochujang paste, honey or rice syrup, vinegar, and sesame oil.
Mince the garlic and slice the green onions.
Optionally toast some sesame seeds.
Whisk everything together until smooth and uniform.
Taste and adjust seasoning as desired. Add more honey for sweetness or vinegar for tang.
Thin with a bit of water if too thick.

Let the sauce sit for the flavors to meld, then transfer to a container. Refrigerate for up to 1 week.

Serving Suggestions for Gochujang Dipping Sauce

This versatile Korean condiment can be used in many dishes:

Dip for grilled meats like bulgogi and galbi. Spread on lettuce wraps.
Seafood dipping sauce - Excellent with shrimp, fish, and oysters.
Marinade for chicken, pork, or beef.
Drizzle on rice bowls like bibimbap for flavor and heat.
Sandwich spread in place of ketchup or mustard.
Burger topping for a spicy kick.
Salad dressing - Whisk with oil for a spicy vinaigrette.
Sauce for vegetables like roasted cauliflower or sweet potatoes.
Flavor booster for stews, soups, and stir-fries.
Dip for fries or chicken nuggets instead of ketchup.

So get creative and use this sweet heat in all kinds of dishes!

Tips for the Best Gochujang Dipping Sauce

Here are some handy tips:

Use an authentic Korean brand of gochujang like Chung Jung One for proper flavor.
Control the heat level by adjusting the amount of gochujang.
Add minced garlic and green onions for extra dimension.
Toast the sesame seeds for enhanced nuttiness.
Thin with water if the sauce gets too thick.
Store in the refrigerator for up to 1 week.
Allow to come to room temperature before serving for the best flavor.
Shake or stir before using to recombine ingredients.

Gochujang Sauce Variations

The basic gochujang dipping sauce can be tweaked in endless ways:

Add soy sauce, fish sauce, oyster sauce, or miso paste for extra umami savoriness.
Mix in pureed kimchi for tangy spice.
Include grated ginger or chili paste for extra heat and kick.
Blend in tomato paste or ketchup to mellow the flavor.
Fold in mayonnaise or yogurt for a creamy texture.
Swap the vinegar for lime or lemon juice.
Replace the sesame oil with vegetable or avocado oil for nut-free.
Use agave or maple syrup instead of honey for vegan.
Stir in cilantro, basil, and mint for herbaceous notes.
Add crushed nuts like peanuts or cashews for crunch.

Popular Variations of Gochujang Sauce

There are a few common variations of gochujang dipping sauce in Korean cuisine:

Ssamjang - Made with both gochujang and doenjang for extra umami funk. Often contains sesame seeds.
Chojang - Includes vinegar for brightness. May add garlic and green onions.
Chogochujang - A slightly tangy version using vinegar and a touch of sugar.
Gochujang mayo - Combines gochujang with kewpie mayo for a creamy spicy dip.

So try making these different versions to find your favorite!

How to Store Leftover Gochujang Sauce

To extend the shelf life of leftover gochujang sauce:

Transfer to an airtight container to prevent drying out.
Make sure the sauce is completely cooled before storing.
Refrigerate for up to 1 week.
For longer storage, spoon sauce into an ice cube tray and freeze. Pop out cubes to use as needed.
Frozen sauce will last for 2-3 months in airtight freezer bags.
Allow frozen sauce to thaw in the refrigerator before using.

With proper storage, you can enjoy homemade gochujang sauce for weeks!

Frequently Asked Questions

Is gochujang paste the same as gochujang sauce?

No, they are different. Gochujang paste is a thick, spicy chili paste. Gochujang sauce has added ingredients to create a thinner dipping sauce.

Can I substitute sriracha or harissa paste for gochujang?

You can try it, but the flavor will be different. Gochujang has a unique fermented, savory taste.

How long does gochujang sauce last in the fridge?

It will be kept for 5-7 days refrigerated in an airtight container. For longer storage, freeze the sauce in ice cube trays.

Conclusion

With its addictive blend of sweet and spicy flavors, gochujang dipping sauce can take your meals from bland to bold.

Use this recipe to make and enjoy your own homemade sauce. Experiment with different variations, and you may find yourself drizzling this sweet heat onto everything!

Sweet and Spicy Gochujang Dipping Sauce

This easy 5-minute gochujang dipping sauce recipe combines the savory umami flavor of gochujang with sweetener, vinegar, and aromatics for a versatile Korean condiment.

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Ingredients

1/4 cup gochujang (Korean chili paste)
3 tablespoons rice vinegar
3 tablespoons honey or maple syrup
1 tablespoon toasted sesame oil
2 cloves garlic, minced
2 green onions, thinly sliced

Instructions

In a small bowl, combine the gochujang, rice vinegar, honey, sesame oil, garlic, and green onions.
Whisk thoroughly until smooth.
Taste and adjust sweetness or tartness as desired.
Transfer to an airtight container and refrigerate for up to 1 week.
Serve with grilled meats, seafood, vegetables, rice bowls, or use as a spicy sandwich spread.

Gochujang Dipping Sauce Recipe