Gochujang-based dipping sauces
Gochujang-based dipping sauces are versatile, savory-spicy condiments originating from Korean cuisine, centered around fermented chili paste. They typically blend gochujang with ingredients like soy sauce, rice vinegar, sesame oil, garlic, and sometimes sugar or honey for balance. These sauces are used for dipping grilled meats, vegetables, or as a flavor base for stir-fries and marinades.
🍽️ Nutrition at a glance
These sauces are generally moderate in carbohydrates from the fermented paste and any added sweeteners, with minimal fat and protein. They provide key nutrients like iron, manganese, and vitamin B6 from the fermented soybeans and chili, and a typical serving contains around 50-80 calories.
Nutrition breakdown
| Calories | 60 kcal |
| Protein | 1.5 g |
| Carbs | 10 g |
| Fat | 1.5 g |
| Fiber | 1.5 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Iron | 1.2 mg |
| Manganese | 0.4 mg |
| Vitamin B6 | 0.1 mg |
| Potassium | 120 mg |
| Copper | 0.1 mg |
| Selenium | 1.5 mcg |
| Phosphorus | 30 mg |
| Magnesium | 10 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, gochujang is a cornerstone of Korean fermented foods (jang), prized for its complex umami depth developed over months or years. Nutritionally, the fermentation process enhances bioavailability of nutrients and may offer probiotic benefits for gut health.
