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 easy Gochujang drizzle is great on any of our Asian Inspired Buddha bowls, but especially this Leftover Turkey BiBimBap Buddha Bowl.

What’s in Korean Gochujang Drizzle?

Gochujang (fermented Korean red pepper paste)
Brown sugar
Soy sauce
Sesame Oil
Rice Vinegar
Sesame seeds
Fresh garlic

It truly is as easy as shaking it up in a jar and you can’t beat that!