Gochujang Cocktail Sauce


Yield: 150  ml  Prep time: 5-10 minutes


This versatile sauce can be used for many dishes including but not limited to:

  • Paired with fresh seafood (Sashimi, Cocktail / grilled shrimps, boiled/grilled octopus, Oysters, etc.)
  • Deep-fried/stir-fried mushrooms
  • Avocado toast
  • Onion rings
  • Drizzle on crab cakes
  • Burgers / hot dogs 
  • Poké bowl


4 Tbsp Gochujang*

4 Tbsp Apple juice (or pineapple juice)

2 Tbsp Apple cider vinegar (or lemon juice, rice vinegar, white balsamic vinegar) 

2 tsp Prepared Horseradish ** (or wasabi paste)

(optional) Chopped fennel leaf, dill, chives, green onions, or any herb you want! or just enjoy it as it is. 


  1. In a small bowl, scoop Gochujang, apple juice, then using a small spoon or whisk to mix it until Gochujang paste is well combined.
  2. Add apple cider vinegar (or other alternatives listed above) and horseradish to the Gochujang mixture above, then mix until all ingredients are well incorporated. 
  3. Finish up by adding a choice of your herb (green onion, dill, chive, fennel leaf are our favourite, though you can be creative!)
  4. Enjoy with cocktail shrimps, deep-fried mushrooms, grilled tofu, and more!

* To measure Gochujang, scoop, and level (not a heaping spoon)

** If you like horseradish, you can add more up to 2.5 tsp.


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