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This crazy flavorful Korean Gochujang Drizzle sauce is made with a few staple pantry ingredients and can be whipped up in minutes. It’s as easy as putting all of the ingredients into a mason jar and shaking it up! You won’t be able to stop making this sauce!
Korean Gochujang Sauce
We love creating sauces for our Buddha Bowl recipes that start with an easy store bought sauce or pantry staple. For this easy sauce recipe, we start with a base of gochujang.
Gochujang is widely available at just about any grocery store or Asian grocery store. Brown sugar is our preferred method of sweetener here! We prefer it just a touch sweet, but if you’d like it a bit sweeter, add an addition 1/2-1 teaspoon.
For that salty kick, we use soy sauce, but Tamari, a gluten free soy sauce alternative works great here as well. Sesame oil, rice vinegar, and sesame seeds add another depth of flavor that makes this sauce shine and give it nice acidity. Don’t forget about the fresh garlic! Three cloves is all you need and I promise you won’t want to use any less!
What is Gochujang?
Gochujang is a deep crimson Korean red pepper paste made from red chiles, glutinous rice and soybeans, found at Asian markets and many supermarkets. It’s a great base for a stir-fry style Buddha bowl such as bibimbap; just add water and some other liquefiers!
This sauce is packed full of flavor and isn’t too spicy, but if you prefer no spice, look for Doenjang, which is a soybean paste without the chiles and use that in its place.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
This crazy flavorful Korean Gochujang Drizzle sauce is made with a few staple pantry ingredients and can be whipped up in minutes. It’s as easy as putting all of the ingredients into a mason jar and shaking it up! You won’t be able to stop making this sauce!
Korean Gochujang Sauce
We love creating sauces for our Buddha Bowl recipes that start with an easy store bought sauce or pantry staple. For this easy sauce recipe, we start with a base of gochujang.
Gochujang is widely available at just about any grocery store or Asian grocery store. Brown sugar is our preferred method of sweetener here! We prefer it just a touch sweet, but if you’d like it a bit sweeter, add an addition 1/2-1 teaspoon.
For that salty kick, we use soy sauce, but Tamari, a gluten free soy sauce alternative works great here as well. Sesame oil, rice vinegar, and sesame seeds add another depth of flavor that makes this sauce shine and give it nice acidity. Don’t forget about the fresh garlic! Three cloves is all you need and I promise you won’t want to use any less!
What is Gochujang?
Gochujang is a deep crimson Korean red pepper paste made from red chiles, glutinous rice and soybeans, found at Asian markets and many supermarkets. It’s a great base for a stir-fry style Buddha bowl such as bibimbap; just add water and some other liquefiers!
This sauce is packed full of flavor and isn’t too spicy, but if you prefer no spice, look for Doenjang, which is a soybean paste without the chiles and use that in its place.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I’m Jaden Rae, a TV chef, cookbook author, recipe developer, and the creative force behind Steamy Kitchen, a 19-year food blog focused on Asian cuisine and mindful living. Steamy Kitchen has been featured on The List, the Today Show, Oprah.com, Martha Stewart Living Radio & more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Thank you so much for the recipe!