Here is a quick homemade recipe for multi-purpose Gochujang Sauce. This is what I love using on fried chicken or baked chicken wings and for stir-frying crispy tofu. Brush it over barbecued chicken, shrimp or beef kabobs.
Ingredients
- 1/4 cup gochujang paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger optional
- 1-2 tablespoons water to adjust consistency
Instructions
- In a mixing bowl, combine the gochujang, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, minced garlic, and grated ginger (if using).
- Stir well until all the ingredients are thoroughly combined.
- If the sauce is too thick, you can thin it out by gradually adding water, one tablespoon at a time, until you reach your desired consistency.
- Taste the sauce and adjust the seasoning if needed. You can add more soy sauce for saltiness, more honey or sugar for sweetness, or more gochujang for spiciness.
- Once the sauce is well-balanced and to your liking, transfer it to a jar or airtight container for storage. Keep for up to 2 weeks in the refrigerator.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 61mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg
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