I particularly like this Hot and Sweet Gochujang Dipping Sauce as it has flavor instead of just being hot. I bought some gochujang as it was all the rage in cooking shows recently and wanted to experiment a bit.  I have seen it used in many recipes, including those for salad dressings, as a base for soup and stir fries but I thought it would make a nice dipping sauce for vegetables, shrimp and even grilled sausages.

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  • Course Sides
  • Cuisine Korean
  • Keyword 5 Ingredients or Less, All-Seasons, Flavor
Servings Prep Time Cook Time
1 serving 5 minutes
Passive Time Total Time
5 minutes
Servings Prep Time Cook Time
1 serving 5 minutes
Passive Time Total Time
5 minutes
Look for a number or a bar on the label that indicates the level of spice in the gochujang. It comes in five levels of spiciness; mild hot, slightly hot, medium hot, very hot and extremely hot. I used medium hot, which is about halfway on the scale.
Degree of Difficulty
  • 3 tbspn gochujang
  • 1/2 tbspn sugar
  • 1 tbspn honey
  • 1 1/2 tbspn rice wine vinegar
  • 1 small clove garlic grated
  • 1/2 tspn toasted sesame seed oil
Servings: serving
  1. Gather all ingredients before starting recipe.
  2. Combine all ingredients and mix until well blended.
Recipe Notes

I recently saw gochuhang combined with ketchup, mustard, maple syrup, etc. much as you would make for a barbecue sauce. Let your imagination guide you.

This recipe has an Asian flair as it has toasted sesame oil, but skip the oil and add a squeeze of lime juice and you now have a sauce to serve with Southwestern cuisine.

It's red, and depending on which one you choose, spicy. Add it anywhere where you would like the color and the spice.

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