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Versatile Korean Spicy Sauce (Gochujang)

Versatile Korean Spicy Sauce (Gochujang)

Korean Gochujang Sauce
Korean Gochujang Sauce

One ingredient I make sure to have in my pantry at ALL times is the multi-purpose Korean Spicy Chilli Paste (Gochujang). I use it to stir-fry, as a dip, to mix with noodles and/or plain rice and to make simple spicy stews. These are the ways that the Korean themselves use the Gochujang sauce as well. It is flavourful, versatile and easy-to-use, I simply LOVE it.

I had previously shared the delicious Spicy Korean Chilli Paste (Gochujang) Squid recipe here on Kitchen Missus and that is merely one of the many ways I use the Gochujang Sauce. This particular recipe that I am about to share is one that I use to toss plain noodles or rice in, or to use as a dip for savoury spring onion pancakes, potato cakes or the very basic fried egg. I usually throw in tons of raw minced garlic (because I'm a HUGE garlic person) but do decide on the amount of garlic according to your preferences. Enjoy this wonderful sauce!

  Korean Gochujang Sauce   Prep time: 5 mins  Total time: 5 mins  Serves: 6      Ingredients:   · 6 tablespoons Korean Spicy Paste/Gochujang  · 4-6 cloves Garlic  · 3 tablespoons Sugar  · 2 tablespoons Warm Water      Instructions:   1) Mince the garlic cloves, set aside.  2) In a medium bowl, mix the Korean Spicy Paste, sugar and warm water and  mix well together.  3) Add the minced garlic into the sauce and combine.  4) Cover and keep in the fridge for up to a week or use immediately.

Korean Gochujang Sauce

Prep time: 5 mins

Total time: 5 mins

Serves: 6

 

Ingredients:

· 6 tablespoons Korean Spicy Paste/Gochujang

· 4-6 cloves Garlic

· 3 tablespoons Sugar

· 2 tablespoons Warm Water

 

Instructions:

1) Mince the garlic cloves, set aside.

2) In a medium bowl, mix the Korean Spicy Paste, sugar and warm water and

mix well together.

3) Add the minced garlic into the sauce and combine.

4) Cover and keep in the fridge for up to a week or use immediately.



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