Gochujang Sauce and Paste Collection - 1 TANGY + 1 SESAME + 1 GARLIC + 1 ORIGINAL

$ 35.00

Gochujang Sauce and Paste Collection - 1 Tangy, 1 Sesame, and 1 Garlic SAUCE + 1 Original PASTE

Set of Four Jars

One of each of our delicious gochujang sauces paired up with the original gochujang paste that fuels them all. Sauces can be eaten right out of the jar, while paste is used for cooking.


Gochujang Fermented Chile Sauce

Sweet, tangy and spicy flavors come together as cho (vinegar) gochujang, a staple dipping sauce for raw seafood in Korea. Like a Korean ketchup - enjoy with french fries, calamari, barbecue, sushi or raw vegetables. 9 oz jar.

Gochujang Fermented Chile Sauce

A traditional stone bowl bibimbap sauce with a touch of nutty toasted sesame oil and whole toasted white sesame seeds. With bibimbap being a medley of cooked and raw vegetables and proteins, we can confidently say that this sauce will taste good on just about anything. 9 oz jar.

Gochujang Fermented Chile Sauce

This classic sauce layers pungent fresh garlic and a touch of ginger atop already complex fermented chile savoriness. It’s thick texture clings to and stays on your grilled goods, creating a sticky, spicy, garlicky glaze with a lingering spice. 9 oz jar.

Gochujang Fermented Chile Paste

Our signature paste concentrate is made using time-honored traditional methods. The unique, thick consistency comes from finely milled sweet rice flour and ground gochugaru chile, which blend together seamlessly in a surprising balance of hot and sweet. 10 oz jar.

These products contain gluten. Manufactured in a facility that processes milk, seafood, soy, nuts.

It’s the Korean pepper paste that you associate with bibimbap, but it improves everything from eggs to hot dogs.

Jeff Gordinier


This fermented chile paste is the ketchup of Korea. Whisk with water until pourable, then let it add a spicy uppercut to anything savory.


GQ Magazine

Your meatloaf may never be the same.

Florence Fabricant

The New York Times

Korea is among the countries known for spicy condiments, specifically gochujang, a fermented chili paste made with dried red pepper flakes, glutinous rice, fermented soybeans, and salt. It’s not meant to finish dishes; it’s a flavorful paste for cooking, but there are true hot sauces that incorporate this crave-inducing flavor, like Mother-in-Law’s Sesame Gochujang Sauce (made in the U.S.).

Conde Nast Traveler

This paste will add a kick, along with mild sweetness, to marinades and sauces. Why it’s our fav: it’s fermented, which means you get an added gut-happy benefit.

Women’s Health

MIL SESAME Gochujang Fermented Chile Sauce is a winner. Gochujang is the fermented chile paste used as a base for myriad Korean sauces, soups, and stews. This version, my favorite of the five from California-based Mother-in-Law’s, has more of a cocktail sauce texture but lots of rich, sesame-inflected gochujang flavor. It’s great straight from the jar as a dip for grilled shrimp, but you can also brush it on skewered pork or flanken-style ribs a couple of minutes before removing the meat from the grill or broiler.

5280 Denver Magazine