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Gochujang sauce or paste

Janet S. (Q&A ID 4972)Janet S. (Q&A ID 4972)
in Milk Street Recipes

When Gochujang is called for in a recipe, is it for the Gochujang SAUCE or Gochujang PASTE? Can the paste be made into a sauce? Thank you!

Comments

  • Matthew C. (Q&A ID 2659)Matthew C. (Q&A ID 2659)

    Hi,

    It's for gochujang paste, not sauce. The sauce tends to be thinned out and often sweetened, designed as an accompaniment or dipping sauce more than a fundamental ingredient.

    To make the sauce, thin a spoonful of paste with rice vinegar and a little soy sauce, then sweeten with honey to taste. Sesame oil can be added to round out the flavors and you can also add a little water to thin out.

    Of note: Gochujang paste is often available at different heat levels. We recommend sourcing milder gochujang because you can always increase the heat level to taste, but you can't scale it down.

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