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Gochujang Ketchup
(Korean Red Chili Paste Ketchup)

This spicy dipping sauce is the perfect accompaniment for anything fried. It works well with chicken wings, fried chicken, fried fish and particularly with crunchy Panko shrimp. It will store in the fridge for at least two weeks, but it wont last that long.

Top view of a small bowl with a spoonful of Gochujang Ketchup. Text, "Go Everywhere, Eat Everything"

Gochujang (Korean Red Chili Paste) Ketchup Recipe

(Serves About 4)



  • ½ Cup Tomato Ketchup

  • 2 Tablespoons Gochujang Korean Chili Paste (you can replace with another chili paste if this is unavailable to you)

  • 1 Teaspoon Red Pepper Flakes

  • 2 Cloves Garlic (Minced)

  • 1 Shallot (Finely Diced)

  • 3 Tablespoons Dark Soy Sauce

  • 1 Tablespoon Sesame Oil

  • 1 Tablespoon Rice Vinegar (Use white wine vinegar if you can’t get rice vinegar)


  1. Heat a small amount of oil in a saucepan.

  2. Add the shallots and sweat gently for two minutes.

  3. Add the minced garlic and sweat for another two minutes.

  4. Add the red pepper flakes and sweat for one minute.

  5. Add the tomato ketchup and Gochujang chili paste and combine well.

  6. Add the soy sauce, rice wine vinegar and sesame oil and combine well.

  7. Simmer gently for 5 minutes.

  8. Remove the contents from the pan and blend to form a thick paste.

  9. Pass that paste through a sieve or strainer to remove all of the shallots, garlic, peppers, etc.

  10. You should be left with a smooth ketchup.

  11. Store in an airtight container. This should keep for a couple of weeks.

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