What is
Spicy Korean sauce?

A vibrant and flavorful sauce commonly used in Korean cuisine, characterized by its spicy, tangy, and slightly sweet profile. It often serves as a base for marinades, dipping sauces, and condiment for various dishes.

Origins & History

The origins of Spicy Korean Sauce can be traced back to traditional Korean cooking, where gochujang (Korean chili paste) played a central role. The sauce has evolved over the years and is now integral to dishes such as tteokbokki, bibimbap, and various grilled meats.

Taste & Texture

The sauce is rich and complex, offering a balance of heat from the chili, sweetness from sugar or honey, and umami from ingredients like soy sauce or fermented vegetables.

Ingredients

Gochujang

Korean red chili paste made from fermented soybeans, glutinous rice, and red chili powder. It offers a deep, savory heat.

Soy Sauce

A salty, fermented sauce made from soybeans and wheat, added for umami flavor.

Vinegar

Usually rice vinegar, adds a tangy acidity to balance the sweetness of the sauce.

Sugar or Honey

Used to add sweetness, enhancing the overall flavor profile.

Garlic

Fresh or crushed garlic is often included for additional depth of flavor.

Sesame Oil

Adds a nutty aroma and flavor, often used as a finishing touch.