gochujang sauce recipe

If you like hot sauce, you won&#x27;t be able to get enough of this gochujang sauce! It has an incredible sweet and spicy flavor that&#x27;s delicious on bibimbap, roasted veggies, veggie burgers, and more.

Gochujang sauce

gochujang paste*

rice vinegar

sesame oil

maple syrup

In a small bowl, whisk together the gochujang paste, vinegar, sesame oil, and maple syrup. Use less gochujang paste for a mild sauce, use more for a spicier sauce.

Spoon onto bibimbap bowls, or use as a dressing for any veggie rice bowl.

Gochujang Pasta combines al dente pasta noodles with a bold and fiery gochujang sauce, giving you a flavor-packed meal that will make your tastebuds dance. Vegan, Gluten-Free Option.

Gochujang Pasta

Kosher salt (to taste)

unseasoned rice wine vinegar

cane sugar

butter (divided)

shallot (fine dice)

garlic (minced)

gochujang*

tomato paste

gochugaru* (optional, omit for less heat)

chives (chopped;

Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, reserving 1 cup of the pasta water while the pasta is boiling. Drain and set aside.

Prep: In the meantime, combine the rice vinegar and cane sugar together in a small bowl. Mix well, until the sugar is dissolved. Set aside.

Aromatics: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shallot and sauté for 3 to 5 minutes, until translucent and golden. Add the garlic and sauté for 1 minute.

Make the Sauce: Add the gochujang, tomato paste, and gochugaru (if using) to the aromatics, using a spatula to break up the paste so it is evenly distributed. Sauté for 1 minute, stirring frequently. Deglaze the pan with the rice vinegar mixture and mix well. Once the liquid from the vinegar has evaporated, add in 1/2 cup of the reserved pasta water. Bring to a simmer, stirring occasionally, and cook down for 3 to 5 minutes, or until you can drag a spatula through the sauce and leave a clear line.

Combine: Reduce the heat to low and add in the remaining butter, parmesan, and drained pasta. Mix well, until the cheese has melted and a thick sauce forms. If the sauce is too thick, thin it out with ~2 tablespoon increments of reserved pasta water until it reaches your desired consistency.

Serve: Transfer the pasta to a serving dish and top with finely chopped chives and extra parmesan, if desired. Serve warm; leftovers can be stored in the refrigerator for up to 5 days.

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Top 2 gochujang sauce recipe recipes from across the web

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Gochujang sauce

Gochujang Pasta

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