how to make korean spicy sauce | Family Cuisine

Korean spicy sauce is a hot and spicy paste made from chili peppers, garlic, ginger, soy sauce, sesame oil and sugar. It is usually served as a dipping sauce for fried foods such as kimchi or fish cakes.
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how to make korean spicy sauce | Family Cuisine

If you’ve been to a Korean restaurant, chances are this sauce was on the table. I think of it as a Korean sriracha sauce. It makes almost every Korean dish better. It’s spicy, but not over-the-top spicy. The main ingredient is gochujang (or kochujang) fermented red pepper paste, a staple in Korean cooking. This only takes a couple of minutes to make. It’s simply a matter of whisking together the ingredients, and it’s ready to serve.


Reading: how to make korean spicy sauce

  • gochujang (kochujang) red pepper paste
  • toasted sesame oil
  • rice vinegar
  • soy sauce – I use low sodium
  • fresh garlic, minced
  • brown sugar
  • toasted sesame seeds (optional)

view on Amazon: gochujang (Korean red hot pepper paste), toasted sesame oil, low sodium soy sauce, gluten-free soy sauce, rice vinegar, organic toasted sesame seeds


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Combine the ingredients in a small bowl, whisk them together, and refrigerate. I’ve seen this sauce made both with and without the added sesame seeds-it’s good either way.


Serve this sauce with Korean tacos, sandwiches, bibimbap rice bowls, or as a side with any Korean meal. This sauce is always on the table with my other Korean recipes:

  • Korean Beef Bulgogi
  • Korean “Beef” Bulgogi (vegan)
  • Korean Spicy Scallion Salad
  • Korean Sticky Chicken
  • Korean Spicy Pork
  • Korean Beef Short Ribs
  • Korean Kimchi Slaw
  • Korean Glass Noodles with Vegetables
  • Spicy Mayo Sauce

Korean restaurants often serve this sauce in a condiment squeeze bottle for convenient dispensing at the table. The sauce will keep for at least 2 weeks, and the bottle will fit in your fridge door with other condiments. (NOTE: If you’re using a condiment bottle, omit the sesame seeds and finely mince the garlic-otherwise they will clog the opening in the lid.) I labeled this bottle for easy identification on a buffet table.

  • view on Amazon: condiment squeeze bottle, chalkboard labels and pen


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Perfect for Korean Bibimbap and noodle bowls. I periodically prepare lunch for the hungry crew at my sons’ company Less Annoying CRM located in downtown St. Louis. This Bibimbap Sauce was among the condiments included on a make-your-own Korean rice or noodle bowl buffet. I served it along with homemade Spicy Mayo Sauce, Everyday Korean Sauce, and store bought Sriracha and Gochujang (Korean chili paste). collage_buffet_resize_1.jpg

  • Find all of my Korean recipes from that buffet here: Korean recipe index

This easy, tasty condiment is a must with any Korean meal.


Make it a Yummy day!

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