What the Heck Is Gochujang? Your No-Nonsense Guide to Korean Sauces

5 Must Have Korean Sauces

TL;DR:

Learn what gochujang is, how it tastes, and how to use this bold Korean chili paste to level up sauces, stews, marinades, and snacks

Your No-Nonsense Guide to 5 Must-Have Korean Sauces

If you’ve eaten Korean food—even once—you’ve probably tasted gochujang.That deep red paste that clings to rice, clings to your taste buds, and leaves you wondering:

What the heck is this—and why is it so good?

So, what is gochujang?

Gochujang is a thick, fermented chili paste made from red pepper powder (gochugaru), glutinous rice, fermented soybeans, and salt. It’s spicy, yes—but also sweet, savory, and just a little funky. It’s been around for hundreds of years in Korean kitchens, and no dish with heat or depth gets made without it.

Traditionally, families would ferment gochujang for months in big earthenware jars (onggi) outdoors, letting sunlight and time develop its rich, complex flavor. Now you can grab a tub off a store shelf, but the soul of it hasn’t changed—it’s still Korea’s flavor backbone.

But gochujang’s just the start.

To cook real Korean food at home, you only need a handful of sauces. Just five, really. Once they’re in your pantry or fridge, you’ll have everything you need to stir-fry, stew, marinate, dip, and build full-on flavor.

Here’s your no-fluff guide to the 5 must-have Korean sauces—what they are, what they’re for, and why they matter.

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1. Gochujang (고추장)

Sunchang Gochujang Brown Rice Hot Pepper Paste – 1.1 lb (500 g)

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Spicy-Sweet Fermented Chili Paste

What it tastes like: Spicy, sweet, deep, slightly funky

How to use it:

• Stir into bibimbap

• Make spicy ramen broth

• Whisk into mayo or yogurt for a spicy dip

  
  

  Try it in: Tteokbokki, bulgogi marinades, Korean fried chicken glaze

2. Doenjang (된장)

Chung Jung One O'Food Mild Doenjang (Original Soybean Paste) 1.1lb (500g)

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Fermented Soybean Paste

What it tastes like: Earthy, salty, savory, intense umami

How to use it:

• Simmer into doenjang jjigae (soybean stew)

• Add to broth for extra depth

• Mix with sesame oil + green onion for a veggie dip

  
  

  Try it in: Soups, stews, sauces, marinades

3. Ssamjang (쌈장)

Chung Jung One Mild Ssamjang Seasoned Soybean Paste – 1.1 lb (500 g)

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The Ultimate Dipping Sauce for BBQ & Wraps

What it tastes like: A blend of gochujang + doenjang, plus garlic, sesame, and sweetness

How to use it:

• Slather into lettuce wraps with grilled meat

• Dip fresh veggies

• Use as a spread on sandwiches or rice bowls

  
  

  Try it in: Samgyeopsal night, vegan wraps, lunchbox sides

4. Ganjang (간장)

Jin Gold F3 Soy Sauce – 29.08 oz (860 ml)

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Korean Soy Sauce

What it tastes like: Salty, umami-rich, less sweet than Japanese soy sauce

How to use it:

• Splash into stir-fries

• Use in soups or rice seasoning

• Combine with sugar + garlic + sesame oil for a simple marinade

  
  

  Try it in: Bulgogi, fried rice, dipping sauces

5. Bulgogi Marinade (불고기 양념)

CJ Hot & Spicy Korean BBQ Sauce Chicken & Pork Marinade – 1.85 lb (840 g)

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Ready-to-Use Korean BBQ Sauce

What it tastes like: Sweet, garlicky, soy-forward, sometimes with pear or apple juice for tenderizing

How to use it:

• Pour over sliced beef, tofu, or mushrooms

• Let it sit (30 mins to overnight)

• Grill, pan-fry, or bake

  
  

  Try it in: Weeknight meal prep, DIY Korean BBQ, quick rice bowlsight meal prep, DIY Korean BBQ, quick rice bowls

Quick Recap — Start With These 5

You don’t need to buy a million sauces to cook Korean food at home. Start with these five, and you’ll be ready for:

✅ Stir-fries

✅ Soups & stews

✅ Marinades

✅ Dipping sauces

✅ All the gochujang-loaded goodness

Final Thoughts: Build Flavor, Not Clutter

Korean cuisine doesn’t rely on dozens of random ingredients—it runs on a few powerful staples that do all the heavy lifting. These five sauces are more than condiments; they’re the building blocks of dishes that are bold, balanced, and seriously satisfying.

Whether you’re recreating your favorite K-BBQ night or just trying to upgrade your weeknight tofu, having these in your pantry changes the game. They're simple to use, endlessly versatile, and full of flavor you can’t fake.

Start with gochujang. Then let the others follow.

Stock Your Pantry the Right Way

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Recommended from MyFreshDash

• Jeyuk bokkeum (spicy pork) — gochujang marinade in action.

• Soupy gochujang tteokbokki — snack-shop broth with the same base.

• Spicy tuna bibimbap (10 minutes) — quick rice bowl with gochujang.

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FAQ: Gochujang and Essential Korean Sauces

1. What exactly is gochujang?

Gochujang is a thick, fermented Korean chili paste made from red chili peppers, fermented soybeans, glutinous rice, and salt. It has a deep, savory flavor that’s spicy, slightly sweet, and rich with umami, which makes it perfect for marinades, stews, and sauces.

2. What are the main Korean sauces covered in this guide?

This guide focuses on five essentials: gochujang (fermented chili paste), doenjang (fermented soybean paste), ssamjang (a thick dipping paste made from gochujang and doenjang), ganjang (soy sauce), and bulgogi marinade (a sweet-salty sauce for grilled or pan-fried meat).

3. How are gochujang, doenjang, ssamjang, and ganjang different from each other?

Gochujang is spicy, sweet, and thick. Doenjang is salty, deep, and funky with no chili. Ssamjang is a chunky dipping paste that combines gochujang, doenjang, and seasonings like garlic and sesame oil. Ganjang is a liquid soy sauce that adds saltiness and umami without thickness or chili heat.

4. How spicy is gochujang, and is it okay for beginners?

Gochujang is usually medium-spicy rather than painfully hot. The heat builds slowly and is balanced by sweetness and savoriness, so many beginners find it easier to handle than very sharp hot sauces. You can always use a small amount at first and thin it with water, stock, or a bit of sugar or honey.

5. How should I store gochujang and other Korean sauces?

Once opened, gochujang, doenjang, ssamjang, ganjang, and bulgogi marinades should be kept tightly sealed in the refrigerator. Stored this way, they generally last for months, and the flavor can even deepen over time. Always use a clean spoon to avoid contamination.

6. What are some easy ways to start cooking with these sauces?

You can use gochujang to make spicy stir-fry sauce, bibimbap sauce, or a base for stews. Doenjang works well in soups and braises. Ssamjang is ideal as a dip for vegetables or grilled meat. Ganjang seasons everything from fried eggs to noodle dishes, and bulgogi marinade is perfect for quick, flavorful meat or tofu dishes.