Quick Gochujang Sauce (Tapuki Style)
Quick Gochujang Sauce (Tapuki Style) is a easy Korean recipe that serves 4. 30 calories per serving. Recipe by Sora Joanna on YouTube.
Prep: 4 min | Cook: 5 min | Total: 14 min
Cost: $0.55 total, $0.14 per serving
Ingredients
- 3 tablespoon Gochujang (Korean chili paste) (Use a level tablespoon; a 'big spoonful' as described in the video)
- 2 tablespoon Granulated white sugar (Adjust to taste; can use honey or maple syrup as a natural sweetener)
- 1 tablespoon Soy sauce (Low‑sodium preferred; regular soy sauce contains wheat)
- 0.25 cup Chicken or vegetable stock (Use a good quality, low‑sodium stock for best flavor)
Instructions
Gather Ingredients
Measure 3 Tbsp gochujang, 2 Tbsp sugar, 1 Tbsp soy sauce, and ¼ cup stock into a small mixing bowl.
Time: PT2M
Combine Paste and Seasonings
Add the gochujang, sugar, and soy sauce to the bowl and stir until the sugar starts to break down.
Time: PT1M
Incorporate Stock
Pour the stock into the mixture and whisk until fully blended.
Time: PT1M
Heat the Sauce
Transfer the mixture to a saucepan over medium heat. Bring to a gentle simmer (about 180°F / 82°C) and cook for 2–3 minutes, stirring constantly, until the sugar is completely dissolved and the sauce thickens slightly.
Time: PT5M
Temperature: Medium heat, simmer ~180°F
Cool and Store
Remove from heat, let cool for a minute, then pour into a clean jar. Seal and refrigerate.
Time: PT2M
Nutrition Facts
- Calories
- 30
- Protein
- 0g
- Carbohydrates
- 7g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegetarian, Contains gluten
Allergens: Soy, Wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Gochujang (Korean chili paste): Korean chili paste (ssamjang) mixed with a little miso, Sriracha + a pinch of fermented soybean paste
- Instead of Granulated white sugar: Honey, Maple syrup, Brown sugar
- Instead of Soy sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Chicken or vegetable stock: Water + bouillon cube, Mushroom broth
Equipment Needed
- Small mixing bowl
- Measuring spoons
- Whisk or spoon
- Saucepan
- Stove (or microwave)
- Clean jar with lid for storage
Critical Steps — Do Not Skip
- Heat the sauce gently and stir constantly to fully dissolve the sugar without scorching.
- Maintain the 3:2:1 ratio when scaling the recipe.
Chef Tips from the Video
- Use a high‑quality gochujang for deeper flavor; cheaper versions can be overly salty.
- For extra brightness, finish the sauce with a teaspoon of rice vinegar or a squeeze of lime.
- If you prefer a smoother texture, blend the sauce in a small food processor after heating.
Troubleshooting
Sauce is too thick
Add a little more stock or water, whisk until smooth, and re‑heat briefly if needed.
Sauce is too thin
Add more gochujang (and a pinch of sugar if needed) and simmer for another minute.
Sauce is too salty
Dilute with extra stock or water and balance with a touch more sugar.
Sauce isn’t spicy enough
Add extra gochujang or a dash of Korean red pepper flakes.
Storage
Refrigerator: Up to 2 weeks in a sealed jar.
Freezer: Up to 2 months; thaw in the refrigerator before use.
Room temperature: Not recommended; keep refrigerated after cooling.
Make-Ahead Tips
- Make a larger batch and keep it refrigerated for up to two weeks.
- Portion the sauce into ice‑cube trays; frozen cubes can be added directly to stir‑fries.
Last updated: September 6, 2026
