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Sweet, Tangy and Spicy Korean Dipping Sauce

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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 2 votes
Print Pin Rate
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

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.
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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

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!

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10 thoughts on “Sweet, Tangy and Spicy Korean Dipping Sauce”

  1. Thank you so much for your sauce recipes. It will be very helpful for me to use your different sauce recipes. I just found your blog by accident while I was going through Korean Cooking FB pages. You are helping lots of people who are learning to cook Korean Food. I am 70 but I am still learning new things since I didn’t learn when I was young. Good luck with whatever you are doing with Korean Food cooking blogs.

    Reply
  2. This is delicious! Put it on grilled chicken with sesame seeds and green onions. Could not get enough of it.

    How long does this last in the fridge? Have you ever tried freezing it?

    Thanks!
    Michaela

    Reply
  3. Thanks for the recipe, Sue! I was looking for a dip using gochujang. I didn’t have white vinegar, so I just used rice vinegar. It came out absolutely delicious!

    Reply
  4. I’ve made a sauce like this after watching Family Outing! I’ve been able to keep mine for a few weeks (longest is 3wks before I finish it) because I’m the only who can take such spiciness in my family =P Thanks for sharing!

    Reply
    • Thanks for letting us know that the sauce could last for at least 3 weeks. That’s amazing! TV is always a good source of inspiration for a new recipe. 🙂

      Reply

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