Home » Korean Side Dishes (Banchan) » Sweet, Tangy and Spicy Korean Dipping Sauce

Sweet, Tangy and Spicy Korean Dipping Sauce

This sweet, tangy and spicy Korean dipping sauce (known as chogochujang) is a perfect Korean sauce to pair with seafood!

Sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). This is most suitable for (raw or cooked) seafood and blanched broccoli. | MyKoreanKitchen.com

Today, I want to talk about Sweet, Tangy and Spicy Korean Dipping Sauce aka Cho-Gochujang (초고추장) or ChoJang (초장). I get it if you thought this post was about “steamed prawns” rather than the “dipping sauce” from the above picture. 🙂 But certainly the above combo was how I enjoyed this sauce recently.

After I posted  Three Ultimate Korean BBQ Dipping Sauces a few weeks ago, I received a recipe request for a Korean dipping sauce for seafood. Here it is, Angeline, This one is for you!

Sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). This is most suitable for (raw or cooked) seafood and blanched broccoli. | MyKoreanKitchen.com

The direct translation of Cho-Gochujang means {Vinegar (Cho) + Gochujang}. But in reality there’s a more complex flavour to it than that. First you will notice the sweetness, then the tanginess, and finally the spiciness kicks in.

It is most commonly paired with (raw, boiled or steamed) seafood – e.g. oysters (Gul, 굴), abalone (Jeonbok, 전복), Korean style sashimi (Hweh, 회), octopus (Muno, 문어 or Nakji, 낙지) and squid (Ojingeo,오징어). You can also pair it with blanched broccoli. Some restaurants serve it in this manner as a side dish (Banchan, 반찬).

My recipe is quite a runny version, like tabasco sauce. Some Koreans add sesame oil into the sauce but I don’t like adding it as I think it could overpower the flavour and you might not be able to taste the main ingredients (e.g. seafood) much.

Anyway, I hope you enjoy my recipe!

Sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). This is most suitable for (raw or cooked) seafood and blanched broccoli. | MyKoreanKitchen.com

Ingredients  

*1 Tbsp = 15 ml

How to Make Sweet, Tangy and Spicy Korean Dipping Sauce (Cho-Gochujang)

Mix the above ingredients in a bowl well. Stir until the sugar dissolves.

Sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). This is most suitable for (raw or cooked) seafood and blanched broccoli. | MyKoreanKitchen.com

Sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). This is most suitable for (raw or cooked) seafood and blanched broccoli. | MyKoreanKitchen.com

Note

  • It can be stored in a fridge for a few weeks. (Maybe even for a few months, though I normally finish my sauce within a few weeks, so I can’t verify this).


How to make sweet, tangy and spicy Korean dipping sauce (Cho-Gochujang or Chojang). This is most suitable for (raw or cooked) seafood and blanched broccoli. | MyKoreanKitchen.com

Sweet, Tangy and Spicy Korean Dipping Sauce

How to make sweet, tangy and spicy Korean dipping sauce. 
5 from 4 votes
Print Pin Rate Save
Course: Side dishes
Cuisine: Korean
Keyword: gochujang, sauce
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 6
Calories: 27kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 2 Tbsp Korean chili paste Gochujang
  • 2 Tbsp White vinegar
  • 1 Tbsp Raw sugar
  • 1 Tbsp Honey
  • 1 tsp toasted sesame seeds
  • 1/4 tsp minced garlic

Instructions

  • Mix the above ingredients in a bowl well. Stir until the sugar dissolves.

Nutrition Info (per serving)

Calories: 27kcal | Carbohydrates: 6g | Sodium: 1mg | Potassium: 20mg | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 0.9mg | Calcium: 3mg | Iron: 0.1mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

Photo of author
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

I will only send you emails related to My Korean Kitchen. Unsubscribe at any time.

Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.

Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Subscribe
Notify of
guest
Rate This Recipe With Your Comment




14 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers!

Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

Connect

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!