Introduction

In Korean, gui (구이) means grilled, and gochujang gui sauce is the sticky red glaze used to grill meat, fish and vegetables with Korean chili paste. Unlike a marinade that soaks in for hours, this sauce is usually brushed on or tossed with food near the end of cooking, so it caramelizes into a shiny, slightly charred coating. It is the flavor behind gochujang samgyeopsal (spicy grilled pork belly), gochujang chicken skewers and grilled deodeok root. This guide explains what is in it and how to use it without burning it.

Gochujang Gui Sauce at a Glance

What it is

• A Korean gochujang-based glaze for grilling and pan-searing

Main ingredients

• Gochujang, gochugaru, soy sauce, honey or rice syrup, garlic, ginger, sesame oil

Taste

• Sweet, spicy, savory and smoky once caramelized

Main uses

• Grilled pork belly, chicken, fish such as mackerel or eel, tofu, deodeok and mushrooms

What is Gochujang Gui Sauce Made Of?

The base is always gochujang, the fermented Korean chili paste. It is thinned and balanced with a few other ingredients:

• Sweetener: honey, sugar, or Korean mulyeot or rice syrup for shine.
• Soy sauce: extra savoriness and color.
• Aromatics: minced garlic, ginger and green onion.
• Cooking wine: matsul or mirin to loosen the paste and reduce meaty smells.
• Sesame oil and seeds: to finish.

Common types:

• Pork version: extra garlic, ginger and black pepper.
• Fish and eel version: more ginger and syrup, less heat.
• Vegetable version (yangnyeom-gui for deodeok or tofu): soy sauce, sesame oil and gochujang only.

What Does Gochujang Gui Sauce Taste Like?

Raw, it tastes like a sweetened, garlicky gochujang. Once it hits the heat, the sugars caramelize and the chili paste takes on a deep, almost smoky flavor with a few crispy charred edges. The heat is medium – noticeable but rounded by the sweetness. It is less saucy than a stir-fry sauce such as jeyuk sauce, and more of a thick lacquer.

Popular Korean Dishes That Use Gochujang Gui Sauce

Gochujang Samgyeopsal

Thick pork belly slices grilled until crisp, then glazed with the sauce.

Deodeok-gui

Flattened deodeok root (a mountain root vegetable) brushed with gochujang glaze and grilled – a traditional temple and home dish.

Gochujang Dak-gui

Grilled chicken thighs with a spicy-sweet coating, popular for camping and backyard grills.

Gochujang Jangeo-gui

Grilled eel brushed with a gingery gochujang glaze, a well-loved restaurant dish.

Easy Gochujang Samgyeopsal Recipe (Serves 3–4)

Ingredients

• 1.5 lb (680 g) pork belly, sliced about 1/3 inch (8 mm) thick
• 1/2 onion, sliced
• Salt and black pepper
• Lettuce, perilla leaves and sliced garlic for serving

Gochujang Gui Sauce

• 3 Tbsp gochujang
• 1 Tbsp gochugaru (optional, for more heat)
• 1 Tbsp soy sauce
• 2 Tbsp honey or rice syrup
• 1 Tbsp matsul or mirin
• 1 Tbsp minced garlic, 1 tsp grated ginger
• 1 tsp sesame oil, pinch of black pepper

Instructions

1. Mix all the sauce ingredients until smooth. Set aside.
2. Season the pork belly lightly with salt and pepper.
3. Heat a heavy skillet or grill pan over medium-high heat. Cook the pork in a single layer for 3–4 minutes per side, until golden and cooked through (at least 145°F / 63°C inside). Pour off excess fat.
4. Lower the heat to medium-low. Add the onion and the sauce, and toss the pork for 1–2 minutes until every piece is glossy and the sauce bubbles and lightly caramelizes.
5. Cut into bite-size pieces with kitchen scissors and serve with lettuce, perilla leaves and garlic for wrapping.

Tip: Gochujang burns quickly because of its sugar. Always cook the meat first and add the sauce only at the end over lower heat.

Where to Buy Gochujang Gui Sauce Ingredients

United States

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Amazon
Search gochujang on Amazon
Search Korean gochujang BBQ sauce on Amazon

H-Mart
Search gochujang on H-Mart

Canada

Search gochujang on Amazon.ca

Europe

Search gochujang on Amazon.co.uk

How to Store Gochujang Gui Sauce

Mixed sauce keeps in a clean, airtight jar in the refrigerator for about 2 weeks. Never put a brush that has touched raw meat back into the jar – portion out what you need first. Opened gochujang itself should be refrigerated and keeps for months.

Gochujang Gui Sauce FAQ

How do I keep gochujang from burning on the grill?

Cook the meat almost completely first, then brush on the sauce in the last few minutes over medium-low heat.

Can I marinate meat in gochujang gui sauce?

Yes, for up to a few hours in the fridge, but marinated meat browns faster, so grill it over gentler heat.

Is gochujang gui sauce the same as Korean BBQ sauce?

Not exactly. Bottled “Korean BBQ sauce” is usually soy-based like bulgogi marinade, while gochujang gui sauce is chili-paste based and spicy.

Can I make it in an air fryer?

Yes. Air-fry the pork at 400°F (200°C) until cooked, brush with sauce and air-fry 2–3 more minutes.

Conclusion

Gochujang gui sauce turns simple grilled meat into a glossy, sweet-and-spicy Korean favorite in just a few minutes. Mix a batch, keep it in the fridge, and use it on pork belly, chicken or even tofu. For a cooling side, pair it with our pajeori green onion salad.