This simple black garlic Gochujang sauce only takes 10 minutes to prepare. Try this deliciously umami black garlic gochujang maple syrup hot sauce made with miso, kimchi, maple syrup, and black garlic with any dish that needs a little heat!
What is Gochujang?
Gochujang is Korean red chili paste. It’s a type of thick hot sauce with funky, sweet, umami flavors. Gochujang sauce is a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. There are a lot of varieties of Gochujang, made with different types of peppers. My recipe is
Black Garlic Gochujang Sauce
Gochujang’s flavor comes from the fermentation process. I think it’s the most flavorful hot sauce around. It’s a blend of sweet, earthy, sour savory, and spicy flavors. This hot sauce has a strong, full-bodied flavor. You can use gochujang sauce anywhere you’d use other hot sauces. I like to put this savory, spicy sauce on rice bowls, on tofu, on fish, and in ramen.
Black Garlic Gochujang Maple Syrup Hot Sauce
Normally, to make gochujang we have to ferment it for quite a while. That is why I decided to experiment with this quick fermented version. So this is not a true Korean Gochujang recipe, but the flavor is very similar. I chose to incorporate fermented kimchi brine and apple cider vinegar for a full fermented flavor. This probably my favorite spicy fermentation project to date. I incorporated the following ingredients:
- Miso
- Maple syrup
- Gochugaru chili flakes
- Tamari
- Black Garlic (if you don’t have black garlic you can sub for fresh garlic)
- Kimchi brine
- Apple cider vinegar
Homemade Black Garlic Gochujang Sauce
With the ingredients I used in this recipe, the sauce only needs to ferment in the fridge for 48 hours. All the fermented flavor and flavor-developing microbes come from the miso paste, kimchi brine, and apple cider vinegar. So, we do not need a long fermentation process to develop the flavor.
More Spicy Recipes to Try
- Pepper Fermentation Recipe: Learn How to Ferment Any Type of Pepper
- Homemade Kimchi Inspired Spicy Sauerkraut Recipe
- Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
Black Garlic Gochujang Maple Syrup Hot Sauce
This simple black garlic Gochujang sauce only takes 10 minutes to prepare. Try this deliciously umami black garlic gochujang maple syrup hot sauce made with miso, kimchi, maple syrup, and black garlic with any dish that needs a little heat!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 24 Servings
- Category: Sauce
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 3 Tablespoons Miso Paste
- 2 Tablespoons Maple Syrup
- 1/3 Cup Korean Chili Flakes (Gochugaru)
- 2 Tablespoons Tamari
- 1 Tablespoon Black Garlic
- 1/4 Cup Kimchi Brine
- 2 Tablespoons Apple Cider Vinegar
Instructions
- In a food processor, combine all of the ingredients.
- Blend until smooth.
- Transfer to a jar and secure the lid.
- Allow to culture in the fridge for 48 hours, then enjoy!
Keywords: Gochujang, vegan, hot sauce, spicy, fermented
6 comments
How long will this last in the fridge? Does it have to be refrigerated? Thanks!
yes, it needs to be refrigerated. It should last 6 to 12 months in the fridge.
Hi Kaitlynn, I’d love to attempt this recipe!! Looks so good!!
I have Korean Chili “Powder”, (Gochugaru) and am wondering if that is what you mean by “flakes.” Otherwise i can make a trip out to the asian grocery store and try to track down the flakes. Much thanks.
The Gochugaru I have is more flake-like, but the powder will work perfectly too! You may want to add a little bit less, since powder may be denser when measured by volume.
I love gochujang and I made it the first time for my fiance and he is now he is also a fan of gochujang. Thanks!
I have been fermenting pickles and cabbage most of my adult life and sometimes they would come out tasty other times I had to discard it. You opened my eyes on several things. Salt percentage by weight, longer fermentation time and fermenting in the dark. All those have helped tremendously.
Now I am looking at making Kim chi. Do you have suggestion how much red chilli pepper should be used?
Thanks!