- 3 partsGochujang
- 2 partsRice vinegar
- 1 partSugar
- 1 partLemon juice
- 3 tbsp gochujang
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 1/2 tbsp caster sugar or rice syrup
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- Whisk the gochujang, vinegar, sugar and lemon juice together until smooth and the sugar dissolves.
- Stir in the garlic, sesame oil and sesame seeds.
- Taste: more vinegar for tang, more sugar to soften the heat. It should fall slowly off a spoon.
- Rest for 10 minutes before serving.
Cho-gochujang is gochujang loosened with vinegar and sweetened, so it becomes a bright red, tangy dipping sauce. The name means vinegar gochujang. In Korea it comes with hoe (raw fish), blanched squid and octopus, and it is the sauce in many bowls of bibim guksu.
It's sharper and runnier than ssamjang, which is thick and savoury from doenjang. Start with the ratio below, then adjust the vinegar and sugar to suit what you are dipping.
Sashimi and raw fish, blanched squid and octopus, seafood pancakes, bibimbap, cold noodles and steamed broccoli.
Use it in bibim guksu, dollop it on bibimbap or dip haemul pajeon in it. New to the paste? Start with our gochujang guide.
Uses this sauce
Recipes that call for this sauce. Make a batch and cook one of these.
Pairs well with
Dishes this sauce suits. These recipes make their own glaze or dressing, so you can swap this sauce in.