Quick Gochujang Sauce

Authentic gochujang sauce is made from fermented soybeans meaning it takes a long time (we're talking months!) to make. Rather than fermenting yourself, this gochujang recipe uses already-fermented miso paste for the "funky" fermented flavor. The color differs from the gochujang sauce you can purchase, but the flavor is almost identical.

Quick Gochujang Sauce
Photo: Katlyn Moncada
Total Time:
15 mins
3/4 cup


  • ½ cup white miso paste

  • 4 cloves garlic, peeled

  • 3 tablespoon crushed red pepper

  • 2 tablespoon water

  • 2 tablespoon maple syrup

  • 1 tablespoon reduced-sodium soy sauce

  • 1 teaspoon cayenne pepper (optional)


  1. In a small food processor or blender combine the miso, garlic, crushed red pepper, water, maple syrup, soy sauce, and cayenne pepper. Process or blend until smooth, stopping to scrape down sides as necessary. Transfer to an airtight storage container. Cover and chill up to 2 weeks or freeze up to 3 months.

Heat Modifications

If you're more of a mild-heat fan, decrease the crushed red pepper and omit the cayenne pepper, or use less of it. The cayenne helps offer the red color you're used to seeing in purchased gochujang sauces, so reducing or omitting it will result in a browner sauce, but will still be delicious.

Nutrition Facts (per serving)

6 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 72
Calories 6
% Daily Value *
Sodium 58mg 3%
Total Carbohydrate 1g 0%
Total Sugars 1g
Vitamin C 0.1mg 1%
Calcium 1mg 0%
Potassium 8mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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