- 5 tbsps gochujang
- 1 tbsp sugar
- 2 tbsps honey
- 3 tbsps rice wine vinegar
- 2 tsps minced garlic
- 1 tsp sesame oil
Few Korean households would be without some spicy dipping sauce at the ready, particularly chogochujang, which is sometimes shortened to chojang. This particular spicy-sweet chili pepper dipping sauce is made with gochujang, a traditional Korean chili red pepper paste. The sauce is primarily used for mixed rice dishes, such as bibimbap and hwe dup bap. It adds a significant spice factor to a dish but also gives off a hint of sweetness.
Gochujang generally contains red chili powder, fermented soybeans, ground-up glutinous rice, and salt. Some recipes substitute other grains or starches, including sweet potato, barley, or wheat, for the glutinous rice. Gochujang also can contain a small amount of honey, sugar, or another sweetener. The resulting paste is thick and looks something like brick red icing or toothpaste.
In simpler times, most Koreans made their own gochujang paste. But since the paste must ferment for a month or more and is time-consuming to create, many Koreans now purchase the paste at the supermarket. It's usually sold in tubs that look something like margarine containers, although you also can find them in squeeze bottles.
For chogochujang, the chili pepper paste is mixed with sugar, honey, vinegar, garlic, and sesame oil for a flavorful dipping sauce.
In a small bowl, mix all of the ingredients—gochujang, sugar, honey, rice wine vinegar, minced garlic, sesame oil—together until well-blended. If the sauce consistency is too thick, thin it out with some warm water, mixing in a little at a time.
Use immediately in a recipe or as a dipping sauce, or store in the refrigerator in an airtight container for 2 to 3 weeks. Enjoy!