Baek Jong-won’s Gochujang Sauce
Baek Jong-won’s Gochujang Sauce
Super Simple Baek Jong-won Gochujang Sauce Recipe: Quick Fix & Flavor Boost Tips
Is your gochujang sauce running low? Whip up this incredibly easy Baek Jong-won Gochujang Sauce in no time! This recipe is perfect for those moments you need a quick, delicious condiment. We’ll cover the basic golden ratio and share tips to elevate its flavor even further. Get ready to add a delightful spicy-sweet kick to any dish!
Basic Ingredients (Golden Ratio)- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
Flavor Boosting Ingredients (Optional)- 1/2 tsp Minced Garlic (or to taste)
- 1 tsp Toasted Sesame Seeds
- 1/2 tsp Sesame Oil
- A small amount of finely chopped Scallions
- 1/2 tsp Minced Garlic (or to taste)
- 1 tsp Toasted Sesame Seeds
- 1/2 tsp Sesame Oil
- A small amount of finely chopped Scallions
Cooking Instructions
Step 1
This gochujang sauce recipe is incredibly straightforward. You’ll need gochujang, vinegar, sugar, and gochugaru as your base ingredients. For an extra flavor boost, consider adding minced garlic, toasted sesame seeds, sesame oil, and chopped scallions – ingredients commonly found in most kitchens.
Step 2
Making gochujang sauce is as simple as combining all the ingredients and mixing them well. Chef Baek Jong-won’s golden ratio starts with 3 tablespoons of gochujang as the base.
Step 3
Next, add 2 tablespoons of vinegar. The vinegar’s tanginess cuts through the richness of the gochujang, creating a cleaner, brighter flavor profile.
Step 4
The third ingredient is sugar, 1 tablespoon to be precise. This balances the heat and tanginess. Feel free to adjust the sweetness to your personal preference.
Step 5
Finally, for the basic ingredients, add 1 tablespoon of gochugaru (Korean chili flakes). You can use fine or coarse flakes; coarse flakes will add a pleasant texture. This adds a pleasant kick of heat.
Step 6
This is a crucial step! Once all the ingredients are in the bowl, mix them thoroughly and continuously until the sugar granules are completely dissolved. Ensuring the sugar is fully incorporated prevents a grainy texture and allows all the flavors to meld beautifully.
Step 7
If you’re using commercially made gochujang, the basic ratio usually works perfectly. However, if you’re using homemade or very thick, traditional gochujang, you might need to adjust the consistency. My homemade traditional gochujang was quite thick, so I added an extra 3 tablespoons of vinegar to achieve a smoother consistency. If you prefer a tangier sauce, feel free to increase the vinegar or sugar. My final ratio was 3 Tbsp gochujang, 5 Tbsp vinegar, 2 Tbsp sugar, and 1 Tbsp coarse gochugaru. Next time, I plan to reduce the gochujang and increase the other ingredients for an even thinner sauce. Don’t hesitate to experiment to find your perfect balance!
Step 8
Presenting the finished gochujang sauce in a beautiful brass bowl makes it look even more appealing! Want to elevate the taste and presentation further? Top it with finely minced garlic and scallions, sprinkle a pinch of toasted sesame seeds, and finish with a drizzle of sesame oil for a wonderfully aromatic and flavorful sauce. Even store-bought gochujang can be transformed with these toppings!
Step 9
While making this sauce, I discovered a great tip: adding a touch of balsamic vinegar can create a richer, more complex flavor. I’m definitely trying that next time! This gochujang sauce is not only fantastic with raw fish but also pairs exceptionally well with various cooked seafood like boiled squid or octopus. I enjoyed it with boiled octopus, and the combination of its chewy texture and the sauce’s spicy-sweet tang was pure bliss. It’s the perfect accompaniment for a drink, so give it a try!
