Learn to make delicious stir fried gochujang sauce, yak gochujang – a popular condiment perfect for bibimbap and beyond. It’s easy and delightful!
Today, I want to share a magic sauce that will instantly become your favorite condiment: Enter Yak gochujang!
What is Yak Gochujang
Yak gochujang (약 고추장) is a delightful twist on the classic Korean chili paste, gochujang. This stir-fried variation offers a perfect balance of sweet, spicy, and savory flavors, making it an irresistible condiment for your favorite dishes.
Also known as “medicinal gochujang,” yak gochujang gets its unique name from the addition of honey, an ingredient that was historically considered medicinal in ancient Korea.
Due to the cooking techniques used, it can also be referred to as a stir fried gochujang sauce (bokkeun gochujang, 볶은 고추장).
With its rich, complex taste and easy-to-make recipe, yak gochujang is sure to become a staple in your household.
Making Stir Fried Gochujang Sauce
Stir fried gochujang sauce is essentially gochujang that has been cooked in a pan, but its flavor and texture are elevated by incorporating finely minced beef or pork and additional seasonings, such as honey.
The intensity of the sauce’s spiciness can be adjusted by varying the amount of honey you add. For instance, using just 1 tsp of honey will result in a significantly spicier sauce compared to using 1 Tbsp of honey. In the end, it’s up to you to decide just how spicy and sweet you want your sauce to be.
For those who prefer a non-meat option, substituting the meat with mushrooms is a great alternative. In particular, shiitake mushrooms would make an excellent choice for this dish.
Benefits of Having Stir Fried Gochujang Sauce in Your Fridge
The beauty of this gochujang sauce lies in its versatility. Once you’ve prepared a generous batch, it can be stored in the refrigerator for up to a month, ready to serve as a handy, go-to condiment whenever the need arises – essentially becoming your emergency condiment!
In this context, “emergency” refers to those moments when you don’t feel like cooking or you’re feeling lazy. In such cases, you can simply take out this sauce and serve it over some leftover steamed rice. The simplicity of the overall dish depends on how much effort you want to put into preparing additional ingredients.
For instance, in the past few weeks, when I didn’t have much time to cook, I simply served my family steamed rice, fresh salads, eggs, and this sauce in a bowl. This effortless combination resulted in a quick and delightful bibimbap!
What’s more, on days when I feel extra lazy, I just serve the sauce with steamed rice – that’s it. That’s my ultimate lazy lunch. LOL.
Comparing Stir Fried Gochujang with My Regular Bibimbap Sauce
I know many of you have already tried my bibimbap recipe, which includes my super popular bibimbap sauce (if you haven’t tried it yet, you really should!).
Anyway, I thought it would be interesting to compare my regular bibimbap sauce with this stir-fried gochujang sauce, especially since, as I mentioned earlier, today’s gochujang sauce can also be used as a bibimbap sauce. Just in case you’re curious!
So, my regular bibimbap sauce is thinner and more runny than today’s stir fried gochujang sauce, which means it spreads and mixes more easily. It’s also a bit sweeter and tangier (I mean, I did add some vinegar!).
But the most noticeable difference is that today’s recipe has meat in the sauce, while my regular bibimbap sauce doesn’t.
How to Serve Stir Fried Gochujang Sauce
As I’ve mentioned before, you can use this stir fried gochujang sauce in bibimbap.
Since this sauce already contains protein and is seasoned, it makes preparing your bibimbap much faster.
Also, you can use the gochujang sauce as a dipping sauce for ssambap (Korean lettuce and rice wraps). Fun fact: this is how the king of the Joseon dynasty used to enjoy the sauce.
You can also use the sauce as a filling when making rice balls (similar to Japanese onigiri).
So, are you ready to give it a try? I hope I’ve convinced you! Enjoy!
P.S. If you’re a fan of versatile sauces, you might also want to try spicy canned tuna!
Ingredients for Stir Fried Gochujang Sauce (Serves 15 Bibimbap Bowls)
Main
- 200g / 7 ounces minced beef or pork
- 1 tsp sesame oil
- 3/4 cup gochujang (Korean chili paste)
- 3 Tbsp water
- 1 tsp to 1 Tbsp honey
- (optional) 1 Tbsp pine nuts or your choice of nuts
Meat Marinade (Mix these in a bowl)
- 1 tsp soy sauce
- 1 tsp rice wine
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- A few sprinkles ground black pepper
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
** If you want to learn more about Korean ingredients, check essential Korean ingredients list.
How to Make Stir Fried Gochujang Sauce
1. Combine the meat with the marinade sauce and set it aside for about 5 minutes.
2. Pre heat a skillet over medium high heat. Add the sesame oil and spread it thinly quickly. Add the meat and stir it well so the meat doesn’t clump.
3. Once the meat is mostly cooked, add the gochujang and water. Stir them well for 2 to 3 mins. Reduce the heat to low and simmer it a further 8 mins. Add the honey and pine nuts then stir. Simmer it a further 2 mins. Remove from the heat. Cool it down and store it in an air tight container until needed. It can be refrigerated for up to one month.
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Stir Fried Gochujang Sauce
Ingredients
MAIN
- 200 g minced beef or pork (7 ounces)
- 1 tsp sesame oil
- 3/4 cup gochujang (korean chili paste)
- 3 Tbsp water
- 1 to 3 tsp honey
- 1 Tbsp pine nuts or your choice of nuts (optional)
Instructions
- Combine the meat with the marinade sauce and set it aside for about 5 minutes.
- Pre heat a skillet over medium high heat. Add the sesame oil and spread it thinly quickly. Add the meat and stir it well so the meat doesn’t clump.
- Once the meat is mostly cooked, add the gochujang and water. Stir them well for 2 to 3 mins. Reduce the heat to low and simmer it a further 8 mins. Add the honey and pine nuts then stir. Simmer it a further 2 mins. Remove from the heat. Cool it down and store it in an air tight container until needed. It can be refrigerated for up to one month.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Looks very good! Can I store this in the fridge for some days?
Yes, up to one month.
I must say I love your website! It’s my go to page for Korean recipes. Thanks so much for your recipes.
Thank you so much for your kind words! I’m so happy to hear that. 🙂
Made vegan w/added onions, pressed tofu, 1/2 gochujang, eggplant sprouts, scallions and long beans w/ wheat pasta (no buckwheat)
Epic
Next time add chopped almonds
Darling never stop sharing
Happy to hear your veganized version turned out well! Thanks for your feedback. 🙂
Wow i like your recipe!
Thank you! 🙂
I really wanna try this!! But I’m vegan and have a nut allergy so I was wondering if there are alternative ingredients that you’ve tried that work as well?
You can try tofu or aubergines
Wonderful Used 1/2 gochujang
And it’s great No nuts and I used hamburger. This recpie is highly forgiving. Browned some tossed in cold long rice and topped with an egg. Didn’t have any veges. Fantastic
How exotic! I love Korean food so this sounds like a good change of pace.
Thank you for another great recipe sue!!This gochujang sauce looks yummy and tasty!!!
Hi Sue! What wonderful recipes!
I am allergic to MSG and other preservatives..I had to toss my new tub of gojuchang ☹️..is there a gojuchang alternative or homemade recipe so I can omit the preservatives?
Thank you!
Hi Karen, Check this gochujang. https://amzn.to/2KolR0x It claims that no chemical additives or preservatives are added.
Also, I’m working on a homemade gochujang recipe too. Though this is a long term project as fermentation takes a long time. 🙂
Thank you so much for sharing your recipes. And I am so glad that I happen to find your blog. I love cooking and want to try cooking Korean food. I love Korean food. My question is what is that flour Korean used in making a street food they call fried mix vegetables. Again thank you.
Hi Judith, I’m glad that you found my blog too! Maybe this is what you’re looking for. https://amzn.to/2qV8zQl Should be available from any Korean grocers.
This goes well into my recent “gochujang all the things!” phase. Definitely going to try it. Thanks for sharing!
Hope you enjoy! 🙂
Miss do you have another guide for smaller batches of this sauce cause I think 15 servings is too much to try for my first time. So Id like to make a smaller batch but not sure how to recalculate the measurements
In the recipe card above, you can adjust the serving size. Just hover over your mouse above the number “15” then a blue bar will appear. You can adjust the serving size from there. Hope this helps!
Thank you so much for the recipe. Just wanna ask you about the rice wine. Do you mix it to marinate the meat or when you cook it? Can I skip the wine if I don’t want to?
Hi Cornelia, Rice wine is for the meat (mix to the marinade). It is used to get rid of unique meat smell. It’s up to you if you don’t want to add it. I’ve never cooked any meat without one. 🙂 – FYI, when I run out of rice wine, I use whatever leftover wine I have in my fridge (red or white). 🙂
Hi!
Thank’s for this quick-easy-delicious recipe. What I did is, I ate this with iceberg lettuce instead of rice. Surprisingly good! It’s like a fusion of San Choy Bau and Bibimbap
Hi Goey,
I will try with iceberg lettuce. Good to hear that it turned out well!
I’ve been looking all over for the name of the sauce that I can use to make bimbibap! Thanks so much! Where do you find the sauce (i.e. does Whole Foods have it)?
Hi Laura,
I am very glad that you found me too. 🙂
Hope you enjoyed the sauce.
Hi hi,
Great blog, you’re doing a wonderful thing by sharing with everyone your Korean recipes. I’m Chinese living in Taiwan, and I love Korean food.
I hope to see you expand the “quick food” section hehe.
Thanks
Jeff
Hi Jeff,
I will do my best! 😉 Stay tuned!!