If you've been to a Korean restaurant, chances are this sauce was on the table. I think of it as a Korean sriracha sauce. It makes almost every Korean dish better. It's spicy, but not over-the-top spicy. The main ingredient is gochujang (or kochujang) fermented red pepper paste, a staple in Korean cooking.
Gluten free? No problem, simply use gluten-free soy sauce. All of the other ingredients are naturally gluten free.
This only takes a couple of minutes to make. It's simply a matter of whisking together the ingredients, and it's ready to serve.
Combine the ingredients in a small bowl, whisk them together, and refrigerate. I've seen this sauce made both with and without the added sesame seeds--it's good either way.
Serve this sauce with Korean tacos, sandwiches, bibimbap rice bowls, or as a side with any Korean meal. This sauce is always on the table with my other Korean recipes:
Korean restaurants often serve this sauce in a condiment squeeze bottle for convenient dispensing at the table. The sauce will keep for at least 2 weeks, and the bottle will fit in your fridge door with other condiments. (Omit the sesame seeds if you're using a condiment bottle--they will clog the opening in the lid.)
Make it a Yummy day!