1/1 Photo of Kochujang Sauce
J. Ko's Note:
This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.
My Private Note
Units: US | Metric
- 2 tablespoons korean red chili paste (kochujang)
- 2 small garlic cloves, finely minced
- 1 tablespoon rice vinegar or 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds, toasted
- 2 scallions, finely shredded on diagonal
- 2 teaspoons sugar (or other sweetener)
- 1Mix all ingredients together well.
- 2Keeps a long time in the refrigerator.
- 3This recipe also multiplies well.
- 4If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
- 5I usually quadruple the recipe so I always have some on hand in the fridge.
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Nutritional Facts for Kochujang Sauce
Serving Size: 1 (39 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 67.8
- Calories from Fat 34
- Total Fat 3.7 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 506.0 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 0.8 g
- Sugars 4.7 g
- Protein 1.9 g
The following items or measurements are not included:
red chili paste