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In a small saucepan, combine the rice flour and water. Whisk well to ensure there are no lumps.

Place the saucepan over medium heat. Stir the mixture continuously with a whisk or spoon. Continue cooking and stirring until the mixture thickens into a paste-like consistency, about 3-5 minutes.

Remove the saucepan from the heat. Add the chili powder, granulated sugar, vegetable oil, vinegar, soy sauce, and salt to the thickened rice flour paste.

Stir all the ingredients thoroughly until the sauce is completely smooth and glossy. Ensure all the chili powder is fully incorporated and there are no dry spots.

The Homemade Gochujang Sauce is now ready to use. Transfer it to a serving bowl or an airtight container for storage.


In a small saucepan, combine the rice flour and water. Whisk well to ensure there are no lumps.

Place the saucepan over medium heat. Stir the mixture continuously with a whisk or spoon. Continue cooking and stirring until the mixture thickens into a paste-like consistency, about 3-5 minutes.

Remove the saucepan from the heat. Add the chili powder, granulated sugar, vegetable oil, vinegar, soy sauce, and salt to the thickened rice flour paste.

Stir all the ingredients thoroughly until the sauce is completely smooth and glossy. Ensure all the chili powder is fully incorporated and there are no dry spots.

The Homemade Gochujang Sauce is now ready to use. Transfer it to a serving bowl or an airtight container for storage.
