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Robin Ward

Homemade Sesame Gochujang Sauce

This epic sauce, bursting with spicy, sweet, smoky, tangy, and pungent flavors, elevates any dish with its perfect blend of gochujang, soy sauce, sugar, garlic, and sesame oil—ideal for glazing meats and veggies, and versatile enough for marinades, sauces, soups, salads, fried rice, and more!
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Prep Time 5 minutes
Total Time 5 minutes
Course: #condiment, dipping sauce, sauce
Cuisine: Asian, Korean
Ingredients Method Notes

Ingredients
  

  • ½ cup gochujang paste
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp soy sauce (or to taste)
  • 2 Tbsp sugar (or honey)
  • 1 Tbsp toasted sesame seeds (*See note below if yours aren't toasted.)
  • 1 tsp garlic, minced finely chopped (1 clove, optional)
  • 1 to 2 tsp water, or as needed for thinning (optional)

Method
 

  1. In a small bowl, whisk the gochujang, sesame oil, soy sauce, sugar, sesame seeds, and garlic (if using) until smooth. Add water as needed to thin the sauce to your desired consistency. The sauce will keep for 1 to 2 weeks in the refrigerator.

Notes

  • For storage, keep the sauce in an airtight container in the fridge where it will stay fresh for up to 5 days.
  • When reheating, note that the sauce tends to thicken when cooled. To warm it up, microwave it covered for 20-second intervals, stirring in between until it's heated through. Alternatively, gently heat it in a saucepan over low heat. If the sauce becomes too thick, you can thin it out with a little water.
How to quickly toast a small batch of sesame seeds:
  • Heat a small skillet over medium heat.
  • Add sesame seeds and let rest for 30 seconds.
  • Stir occasionally until toasted, about 2-3 minutes. Mine started to pop.
  • Remove from heat and cool before using.