Korean Chili Sauce - Gochujang - Collected Foods

Korean Chili Sauce - Gochujang - Collected Foods


  • 3 tablespoons Miso Paste
  • 2 tablespoons Honey
  • 2 tablespoons Collected Foods Gochugaru Korean Red Pepper Flakes
  • 1 teaspoon Rice Vinegar
  • 1 Garlic Clove (or 1 teaspoon Shallot Confit)
  • 3 tablespoons water


  • Feel free to use on bibimbap, japchae, eggs, fried rice or anything you might use ketchup with!


  • Grate or chop Garlic Clove into a paste.
  • Combine all ingredients in a mixing bowl and whisk until thoroughly combined.
  • Store in a sealed container and place in the refrigerator.


  • If the sauce is too thick, add more water, 1 tablespoon at a time until reaching the desired consistency.
  • Adjust the amount of each ingredient according to taste.
  • If doubling or tripling this recipe, you can blend all the ingredients in a blender.
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