This homemade Buldak sauce is a spicy, savory blend of gochujang and gochugaru, ready in just 10 minutes on the stovetop.
Let’s make Buldak sauce at home. Store-bought will be smoother because we won’t use food science stabilizers like xanthan gum and emulsifiers, but you will get that lingering burn like the real thing.
Homemade Buldak Sauce
Print RecipeIngredients
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- ¼ tsp ginger
- 2 tbsp Korean red pepper powder, gochugaru
- 1 tbsp sugar
- 1 ½ tbsp gochujang, Korean hot pepper paste
- 2 tbsp soy sauce, less sodium
- 1 tbsp oyster sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- ½ tsp chicken bouillon
- ¼ tsp MSG
- ¼ tsp black pepper
- chili crunch oil, optional for extra heat, optional
Instructions
- Combine ingredients. Add the sesame oil, minced garlic, ginger, gochugaru, sugar, gochujang, soy sauce, oyster sauce, water, rice vinegar, chicken bouillon, MSG, and black pepper to a small saucepan.
- Simmer the sauce. Turn the stove to medium heat. Mix all ingredients well with a wooden spoon and let the sauce come to a slight simmer.
- Adjust and serve. Once the sauce is combined and simmering, it is ready. If you want more heat, you can add a little chili crunch oil. Remember that you can add or omit any ingredients to make it spicier, thicker, or thinner.
Nay’s Tips:
- Ginger can get overpowering, so start with a small amount and add more if you like.
- Black pepper provides a sharp, slightly smoky, lingering bite.
- If you want the sauce thicker, add more gochujang.
- If you want it spicier, add more gochugaru.
- Use this sauce over ramen noodles, rice, enoki mushrooms, ribs, rice cakes, or chicken wings.
Recipe FAQ
How can I adjust the heat level of this sauce?
You can add more gochugaru to make it spicier, or stir in some chili crunch oil at the end for an extra kick.
Can I change the consistency of the sauce?
Yes, if you prefer a thicker sauce, simply add a bit more gochujang to the mixture.
What can I serve this sauce with?
This sauce is very versatile and works great over ramen noodles, rice, enoki mushrooms, ribs, rice cakes, or chicken wings.
How should I store leftover sauce?
Store any leftover sauce in an airtight container in the refrigerator for up to a few days.
