Gochujang Hot Sauce
Gochujang Hot Sauce
Ingredients
For the Gochujang Hot Sauce
- 1/2 cup rice wine vinegar
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup tamari
- 1/4 cup mirin
- 2 tablespoons caster sugar
- 1 tablespoon chili powder
- 1 teaspoon chili flakes
- 1/2 cup gochujang
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to form a slurry
Instructions
- 1
In a medium saucepan, combine the rice wine vinegar, lemon juice, tamari, mirin, caster sugar, chili powder, and chili flakes.
⏱️ 2 min
- 2
Place the saucepan over medium-high heat. Whisk the mixture continuously until it comes to a rolling boil.
⏱️ 5 min
- 3
Once the mixture is boiling, reduce the heat to medium-low and add the gochujang. Continue to whisk vigorously until the gochujang is fully incorporated and the sauce is smooth.
⏱️ 3 min
- 4
Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking. Continue to whisk for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min
- 5
Remove the saucepan from the heat. Carefully use an immersion blender to blend the hot sauce directly in the saucepan until it is completely smooth and free of any lumps. Alternatively, you can transfer the sauce to a regular blender and blend until smooth, then return to the saucepan.
⏱️ 3 min
- 6
Pour the finished Gochujang Hot Sauce into a clean squeeze bottle or an airtight container. Serve as a glaze for rotisserie chicken, or use as a dipping sauce for various dishes.
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Hot Sauce
For the Gochujang Hot Sauce
- 1/2 cup rice wine vinegar
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup tamari
- 1/4 cup mirin
- 2 tablespoons caster sugar
- 1 tablespoon chili powder
- 1 teaspoon chili flakes
- 1/2 cup gochujang
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to form a slurry
Instructions
- 1
In a medium saucepan, combine the rice wine vinegar, lemon juice, tamari, mirin, caster sugar, chili powder, and chili flakes.
⏱️ 2 min - 2
Place the saucepan over medium-high heat. Whisk the mixture continuously until it comes to a rolling boil.
⏱️ 5 min - 3
Once the mixture is boiling, reduce the heat to medium-low and add the gochujang. Continue to whisk vigorously until the gochujang is fully incorporated and the sauce is smooth.
⏱️ 3 min - 4
Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking. Continue to whisk for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min - 5
Remove the saucepan from the heat. Carefully use an immersion blender to blend the hot sauce directly in the saucepan until it is completely smooth and free of any lumps. Alternatively, you can transfer the sauce to a regular blender and blend until smooth, then return to the saucepan.
⏱️ 3 min - 6
Pour the finished Gochujang Hot Sauce into a clean squeeze bottle or an airtight container. Serve as a glaze for rotisserie chicken, or use as a dipping sauce for various dishes.