Perfectly Sweet and Spicy Gochujang Sauce (Cho-gochujang)
Perfectly Sweet and Spicy Gochujang Sauce (Cho-gochujang)
Effortlessly Make Delicious Gochujang Sauce at Home!
Make a large batch of delicious gochujang sauce at home to store and use in various dishes for a long time! This recipe creates a perfectly balanced blend of spicy, sweet, and tangy flavors that’s even better than store-bought.
Ingredients- 500g Homemade Gochujang (Gochujang with less sweetness and a rich flavor is recommended)
- 400ml Brown Rice Vinegar (Use brown rice vinegar for a subtle aroma and balanced taste)
- 90g Rice Syrup (Adds a gentle sweetness)
- 2 Tbsp Sugar (Adjust to your taste)
- 1 clove Garlic (Finely minced)
- 17g Ginger (Juiced and finely chopped)
Cooking Instructions
Step 1
For a more detailed recipe, please watch the video! ▶ https://youtu.be/AKEflsf0XXE
Step 2
I’m using homemade gochujang for this recipe. It tends to be less sweet and has a deeper flavor, which works wonderfully for gochujang sauce. If you don’t have homemade gochujang, store-bought ‘Taeyangcho’ gochujang is also a good option, and it often gives a prettier color. Pour the brown rice vinegar into the gochujang and mix well. I prefer brown rice vinegar because other fruit vinegars can be too strong in flavor. Brown rice vinegar offers a subtle and pleasant aroma.
Step 3
Using pre-minced garlic can release excess moisture over time, reducing the shelf life. So, for the freshest taste, I recommend mincing 1 clove of fresh garlic very finely with a knife.
Step 4
For the ginger, we’ll use both the juice and the finely chopped bits. First, pound or finely chop the ginger.
Step 5
The minced garlic can be added directly. However, adding the ginger as is might result in a slightly gritty texture. To avoid this, squeeze the juice from the chopped ginger first and add it to the mixture. Then, add about 1/4 of the remaining ginger pulp for a bit of texture and enhanced flavor.
Step 6
Rice syrup adds a lovely, subtle sweetness that deepens the flavor of the gochujang sauce. However, it might not provide enough sweetness on its own, so we’ll add sugar to achieve the perfect sweet balance.
Step 7
If you’re using homemade gochujang, which is often less sweet, you might find the sauce to be a bit too spicy or not sweet enough. After mixing all the ingredients, taste it and adjust the flavor by adding more gochujang or sugar until it’s just right for your preference. You can also adjust the tanginess by adding more vinegar.
Step 8
It’s best to let the freshly made gochujang sauce rest in the refrigerator for about 3 days before consuming. This allows the flavors to meld and deepen, resulting in an even more delicious taste. Properly stored in the refrigerator, this sauce can last for up to 6 months!
