Gochujang Sauce Recipe: Easy Homemade Korean Condiment 2026

Gochujang sauce is a Korean condiment with a thick, deep red paste texture and a flavor that is spicy and sweet at the same time. While you can buy it ready-made, making it at home lets you tweak the heat and sweetness to your liking.

This homemade version uses ketchup as a base and chili flakes for heat, both easy to find. A little miso adds the salty, umami, fermented note of the original, though peanut butter or tahini mixed with soy sauce works as a substitute.

Use it in Korean favorites like bibimbap, bulgogi, or tteokbokki, or stir it into mayo or yogurt for a spicy dip. It also works as a marinade for meats, tofu, or vegetables, and mixed with broth it makes a quick spicy sauce for noodles and rice.

Ingredients for Gochujang Sauce

Makes about 4 servings

• 50 g tomato paste or ketchup
• ½ teaspoon chili flakes
• 1 teaspoon miso paste (or ½ teaspoon peanut butter or tahini mixed with ½ teaspoon soy sauce)
• 1 teaspoon rice vinegar (or apple cider vinegar)
• ½ teaspoon soy sauce
• 1 garlic clove
• ½ teaspoon sesame oil
• 1½ teaspoons honey

How to Make Gochujang Sauce Step by Step

1. Combine the ingredients

In a bowl, combine 50 grams of tomato paste or ketchup, ½ teaspoon chili flakes, and 1 teaspoon miso paste (or ½ teaspoon peanut butter or tahini mixed with ½ teaspoon soy sauce). Add 1 teaspoon rice vinegar or apple cider vinegar, ½ teaspoon soy sauce, 1 finely chopped or grated garlic clove, ½ teaspoon sesame oil, and 1½ teaspoons honey.

2. Mix until smooth

Stir everything together very well until you get a smooth, homogeneous sauce.

3. Use or store

Your homemade gochujang sauce is ready to use. If not using immediately, store it in an airtight container in the fridge, where it will keep for up to 3 days.

Tips for the Best Gochujang Sauce

Adjust the heat

Start with the suggested amount of chili flakes, then add more if you want extra spice. You can also use gochugaru (Korean chili flakes) if you have them for a more authentic flavor.

Substitute miso

If you don't have miso, mix ½ teaspoon peanut butter or tahini with ½ teaspoon soy sauce. This gives a similar salty, umami depth.

Storage

Keep the sauce in an airtight container in the refrigerator for up to 3 days. It may thicken slightly; stir before using.

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