Addicting Sweet & Spicy Korean Gochujang Sauce
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Prep Time
5 mins
-
Cook Time
5 mins
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Servings
12 tablespoons
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Calories
33 kcal
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Course
Condiments
Addicting Sweet & Spicy Korean Gochujang Sauce
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Korean gochujang sauce is made using fermented Korean red chili and bean paste aka gochujang paste. In 5 minutes you have a great dipping sauce for fried chicken or as can be drizzled over vegetables and bibimbap.
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Ingredients
- 6 tablespoons Gochujang paste fermented Korean chili and bean paste
- 4 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 ½ teaspoon soy sauce
- 1 ½ teaspoon sesame oil
- 3 cloves garlic minced
Instructions
- To a small saucepan add gochujang paste, maple syrup, rice vinegar, soy sauce, sesame oil, and minced garlic.
- Heat the pan on low heat stirring it constantly. Let it warm up, will take about 60 seconds to 2 minutes that’s all.
- Once the sauce begins to bubble, remove it from the heat.
- Cool before using it. You can use it as a dipping sauce for fried chicken or in any other dishes.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition Information
Show Details
Calories
33kcal
(2%)
Carbohydrates
7g
(2%)
Protein
0.3g
(1%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Sodium
44mg
(2%)
Potassium
49mg
(1%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
16IU
(0%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12tablespoons
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 0.3g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 44mg | 2% |
| Potassium | 49mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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