Gochujang marinade
A sweet, hot and savoury Korean chilli marinade with gochujang, garlic and sesame for chicken, pork, tofu and salmon.
Make this once, then cook it into 19 different dishes.
- Time10 min
- LevelEasy
- Costabout £1.18 a head
- Makesabout 320 ml, enough for 2 or 3 meals for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the gochujang in a mixing bowl and add the tamari, maple syrup, rice vinegar and sesame oil.
- 2
Whisk well with a small whisk or fork until smooth. The gochujang is thick and may need a minute of mashing.
- 3
Stir in the garlic, ginger, gochugaru and sesame seeds, then add the water a little at a time until the marinade is the consistency of double cream.
- 4
Taste. It should be hot, sweet, salty and tangy. Add a spoon of syrup for sweetness, or more gochugaru for heat.
- 5
Leave it for 10 minutes so the flavours settle. Pour into a clean jar. You should have about 320 ml.
- 6
To use, keep back a portion for basting or serving before the rest touches raw meat. Marinate meat in a covered dish in the fridge, never at room temperature.
About gochujang marinade
Gochujang marinade is a thick, sweet-hot Korean marinade built on gochujang, a fermented chilli paste made from red chilli, glutinous rice and soybeans. Mixed with soy sauce, garlic, ginger and sesame, it coats and flavours meat, fish and tofu.
It tastes spicy, savoury, a little sweet and deeply umami. The heat is rounded rather than sharp, and the sugars caramelise in the oven or on the grill to give a sticky, lightly charred glaze. It is the flavour of dishes such as dakgalbi (spicy chicken) and jeyuk bokkeum (spicy pork).
Many gochujang brands contain wheat or barley, so this recipe calls for a gluten free one. One batch makes about 320 ml, enough for two or three meals for four people at 120 ml each.
Tips
- Check the gochujang label. Most contain wheat or barley, but some brands are made with rice only and labelled gluten free.
- Marinate chicken thighs or pork for at least 2 hours, ideally overnight. Tofu and fish only need 20 to 30 minutes.
- The sugars burn easily. Cook at a moderate heat or grill with care, turning often.
- For a milder marinade, halve the gochugaru and use extra maple syrup. For a hotter one, add 1 or 2 chopped fresh chillies.
- Stir in 1 tbsp of lime juice or a grated pear for extra freshness.
Storing and freezing
Keeps up to 5 days in a clean jar in the fridge, or up to 3 months in the freezer. Any marinade that has touched raw meat or fish must be thrown away, or boiled hard for at least 2 minutes before it is used as a sauce.
Dishes you can make with gochujang marinade
Dakgangjeong (Korean Sticky Glazed Fried Chicken)
GFDFEFOjingeo Bokkeum (Korean Spicy Stir Fried Squid)
GFDFEFGochujang Glazed Salmon with Sesame Greens
GFDFEFSpicy Gochujang Braised Tofu Slabs
GFDFEFBibim Guksu (Korean Spicy Cold Noodles)
DFNFGochujang Chicken Tacos with Quick Red Cabbage
GFDFEFGaji Bokkeum (Gochujang Stir Fried Aubergine)
GFDFEFGochujang Sweet Potato Hash with Fried Eggs
GFDFNFGochujang Turkey Meatballs with Sesame Rice
GFDFNFGochujang Pulled Pork Sandwiches with Kimchi Slaw
NFSaeu Gui (Gochujang Grilled Prawn Skewers)
GFDFEFGochujang Mac and Cheese
EFNFQuestions
Is gochujang gluten free?
Not always. Many brands contain wheat or barley. Look for a gochujang labelled gluten free. This marinade also uses gluten free tamari, and is dairy free, egg free, nut free and vegan.
How spicy is this marinade?
Medium hot, with a sweet edge. The heat softens a lot in cooking. For a milder result, leave out the gochugaru and add a little more maple syrup.
How long should I marinate meat in it?
Chicken thighs, pork and beef benefit from 2 to 8 hours, and up to 24 hours is fine. Tofu, vegetables and fish need only 20 to 30 minutes. Always marinate in the fridge.
What can I use instead of gochujang?
Mix 2 tbsp of gluten free miso with 1 tbsp of chilli flakes, 1 tbsp of sriracha and 1 tbsp of maple syrup. It will not taste the same, but gives a similar sweet, savoury and spicy result.
Can I use it as a dipping sauce?
Yes, if you keep a portion aside from the start. Thin it with water or lime juice. Do not use marinade that has touched raw meat as a dip, unless boiled hard for at least 2 minutes.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.