Smoky Gochujang Sauce

Name: Smoky gochujang sauce
Prep time: 5 min
Total time: 5 min
Cuisine: International
Ingredients: 100g mayo; 1/2 tsp apple cider vinegar; 1/8 tsp ketchup; 1 tsp runny honey; 1 tsp mild gochujang paste; A pinch of yellow mustard powder; 1/4 tsp sweet paprika; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp ground coriander; 1/4 tsp smoked paprika; 1/8 tsp cumin; 1/2 tsp chili powder; 1 tsp soft brown sugar

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If you like a little heat tucked between your burgers or wraps then this smoky gochujang sauce is worth the quick 5 minutes it takes to make. It’s just mild enough to tease our tongue without making you instinctively gasp for air thinking that will make the sting go away? Store-bought sauces might be delicious but you shouldn’t have to eat the nasties included in some of them. So why not make your own?

I also refer to this as the smoky everything sauce with gochujang because it marries well with almost everything I have dunked into it so far.

if you’re new to the Korean kitchen, Gochujang is a paste made from fermented soybeans, malt powder, glutinous rice, chili pepper, rice syrup, and salt. I enjoyed Erin Craig’s quirky and informative post on gochujang which I highly recommend.

It’s hard not to be fascinated with the way Koreans approach food, what they eat, and how they eat it. They do seem to follow Hippocrates’ philosophy of eating the right foods to cure ailments. Do I wish I could put the same to practice? Oh so so much.

However, one moment I will be wailing about toast and how I need to ditch it for a healthy and invigorating soup for breakfast. Then a day later I will be hands-deep in brioche bread dough.

If you are feeling adventurous and would like to make your own gochujang, I would be curious to know the outcome.

fish finger salad with gochujang sauce — hahaha cheeky but I dolloped more than a few spoons of the gochujang sauce in my fish finger salad wrap too.

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