Gochujang Sauce

Name: Gochujang Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 1/2 cup gochujang (Korean hot pepper paste) (120 ml) Gochujang; 3 Tbsp fresh lemon juice (45 ml) Lemon Juice; 1 Tbsp mirin (15 ml) Mirin; 1 Tbsp mixed toasted black and white sesame seeds (15 ml) Sesame Seed; 2 tsp sugar (10 ml) Sugar; 1 tsp toasted sesame oil (5 ml) Sesame Oil; 1 tsp unseasoned rice vinegar (5 ml) Rice Vinegar; 1 tsp white soy sauce (5 ml) Soy Sauce; about ⅛ tsp (1 g) Salt

Independent adaptation of a publicly published Beverly Kim & Johnny Clark recipe. Not affiliated with, sponsored by, or endorsed by Beverly Kim & Johnny Clark.

GREAT ON · BIBIMBAP; GRILLED STEAK; RICE BOWLS; EGGS

Great on Bibimbap; grilled steak; rice bowls; eggs.

Heat and acid for eggs, tacos, and bowls.

On the jar

GOCHUJANG

Method: shake
Yield: about ¾ cup
Ingredients: 9
Jar batch: 1.35× recipe

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Ratio

GOCHUJANG 120 mlLEMON JUICE 45 mlMIRIN 15 ml

Ingredients

Gochujang1/2 cup gochujang (Korean hot pepper paste) (120 ml)
Lemon Juice3 Tbsp fresh lemon juice (45 ml)
Mirin1 Tbsp mirin (15 ml)
Sesame Seed1 Tbsp mixed toasted black and white sesame seeds (15 ml)
Sugar2 tsp sugar (10 ml)
Sesame Oil1 tsp toasted sesame oil (5 ml)
Rice Vinegar1 tsp unseasoned rice vinegar (5 ml)
Soy Sauce1 tsp white soy sauce (5 ml)
Saltabout ⅛ tsp (1 g)

Method

Pour to the lines in order (bottom → top): GOCHUJANG, LEMON JUICE, MIRIN.
Shake-to-line (dashed marks): add SESAME SEED. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SUGAR (about 1 Tbsp), SALT (to taste), SESAME OIL (about 1½ tsp), RICE VINEGAR (about 1½ tsp), SOY SAUCE (about 1½ tsp).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

4 kitchens · 1 star · 4 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Yum Nua DressingNATIONAL AWARD WINNEROn the jar: YUM NUA
Jaew★ STARRED KITCHENOn the jar: JAEW

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Provenance

Beverly Kim & Johnny Clark works in Korean-American at Parachute; credentials include James Beard Best Chef: Great Lakes 2019 (Parachute).

Originally published as Gochujang Sauce (Parachute).

Adapted from a Beverly Kim & Johnny Clark recipe (Beverly Kim & Johnny Clark / Bon Appétit (Parachute bibimbap)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Beverly Kim & Johnny Clark / Bon Appétit (Parachute bibimbap) (published as “Gochujang Sauce (Parachute)”). Full citation lives in Provenance.

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