This marinade is bold, spicy, a little sweet, and totally addicting.
It’s what I reach for when I want big flavor without much effort.
You just mix it all up in one bowl and boom—you’ve got a sauce that makes tofu, chicken, beef, or veggies come alive.
Final Dish Prompt
What You’ll Need
- 3 tbsp gochujang (Korean fermented chili paste)
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp honey (or maple syrup for vegan option)
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame seeds
- 1 tbsp water (optional to thin if needed)
Servings and Time
Serves: 4
Total Time: 5 minutes
Recipe + Instructions
Step 1: Add the gochujang
Spoon 3 tbsp of gochujang into a small mixing bowl. It’s thick and deep red, sticky with a rich, fermented aroma.
Step 2: Add soy sauce and sesame oil
Pour in 1 tbsp soy sauce and 1 tbsp toasted sesame oil. The soy adds saltiness and the oil brings that nutty toasted smell that makes your mouth water.
Step 3: Add vinegar and sweetener
Add 1 tbsp rice vinegar for tang and 2 tsp honey (or maple syrup) for a little sweetness. It helps balance the heat from the gochujang.
Step 4: Add aromatics
Mix in 2 cloves of finely minced garlic and 1 tsp of freshly grated ginger. These give the marinade its punch and fresh kick.
Step 5: Finish with sesame seeds and water
Sprinkle in 1 tsp sesame seeds and add 1 tbsp water if you want it slightly thinner. Then stir everything until smooth and glossy.
Step 6: Use or store it
Transfer the finished Korean gochujang marinade to a small glass jar or use it right away to coat tofu, chicken, or veggies.
Why I Love This Recipe
This marinade has become one of my kitchen staples. It’s crazy simple but packed with deep, layered flavor.
- You can whip it up in minutes
- It keeps well in the fridge for days
- It makes anything taste amazing—grilled tofu, salmon, stir-fried veggies
- It’s great for meal prep and quick weeknight dinners
Macros (Per Serving – 1/4 of recipe)
Calories: 45
Protein: 1g
Fat: 2.5g
Carbs: 5g
Sugar: 3g
Fiber: 0.5g
Why This Recipe Works (Quick Science)
Gochujang is fermented, so it’s rich in umami. Soy sauce adds salt and depth. The vinegar balances the heat with acidity, while honey softens the sharp edges. Garlic and ginger give it freshness and a kick. Mixing oil into the paste helps it cling to proteins and vegetables when cooking.
Common Mistakes
- Too much gochujang: It’s strong, so stick to the measurements
- Skipping vinegar or sweetener: The balance of heat, acid, and sweet is key
- Not mixing thoroughly: You want a smooth, even marinade so it coats well
What to Serve With
- Grilled tofu or tempeh
- Stir-fried veggies and rice
- Korean-style lettuce wraps
- Noodles or grain bowls
- Glazed salmon or shrimp
FAQ
Can I make it ahead of time?
Yes! Store it in an airtight jar in the fridge for up to 1 week.
Is this marinade spicy?
Mild to medium. You can tone it down with more honey or maple syrup.
Can I make it vegan?
Yes—just use maple syrup instead of honey.
What proteins work best with this?
Tofu, tempeh, chicken, shrimp, and salmon all work great.
Can I use this as a dipping sauce?
Absolutely! Add a splash more water to thin it and use it with dumplings or grilled meats.