This sauce was not supposed to be complicated. It just sort of became that way. One ingredient led to another, and suddenly I was standing in my kitchen with a blender full of bold flavors that made me stop and taste it straight off the spoon.
This Sesame Ginger Gochujang Sauce is hands down the most ingredient heavy sauce in my lineup, but every single component earns its place. This is not a basic Asian style sauce like bang bang or yum yum. It is richer, deeper, and far more layered. It has heat, sweetness, umami, and a creamy sesame backbone that makes it completely addictive.
The unexpected star here is tahini. It might not be the first thing you think of when making an Asian inspired sauce, but when you remember that tahini is simply ground sesame, it starts to make perfect sense. Sesame is everywhere in Asian cooking, and tahini brings an earthy richness that rounds out the heat of the gochujang and the sharpness of ginger and garlic.
I recently made an Asian inspired grain bowl for friends using this sauce, and it disappeared faster than anything else on the table. People kept going back for more, spooning extra sauce over roasted vegetables and rice, and asking what exactly was in it. That is when I knew this one belonged front and center in my sauce collection.
If you are new to my sauces, this one is part of my Five House Sauces, a system I use to make weeknight cooking easier and more flavorful. You can read the full breakdown of that system in my post on the five sauces that anchor my pantry first method, which explains how having a few bold sauces on hand changes the way you cook.
Why This Sauce Is Different
This sauce is creamy without being heavy, spicy without being overwhelming, and complex without being fussy. The tahini and mayonnaise create a smooth base, while gochujang brings fermented heat and depth. Fresh ginger and garlic add brightness, and rice vinegar keeps everything balanced.
It is also incredibly versatile. I use it as a drizzle for grain bowls, a dip for roasted vegetables, a spread for wraps, and even as a sauce for cold noodles. If you enjoy bold sauces that do a lot of work for you, this one earns its spot in your fridge.
It also pairs beautifully with other pantry driven recipes like my Dinner Party Pantry First Method, where sauces do the heavy lifting so you can focus on cooking once and serving well.
Ingredient Tips and Substitutions
Gochujang is a Korean fermented chili paste, and it varies in heat and sweetness by brand. Start with the amount listed and adjust to taste. If you are shopping for it online, I like keeping a high quality tub on hand so I am not scrambling mid recipe.
Tahini should be smooth and pourable. If yours is very thick, give it a good stir or add a splash of warm water before measuring.
Fresh ginger makes a noticeable difference here. A microplane grater makes quick work of it and gives you the best texture.
If you need this sauce to be gluten free, use tamari instead of soy sauce. For vegan diets, swap the mayonnaise for a vegan version and use maple syrup.
How to Make Sesame Ginger Gochujang Sauce
This is a true dump and blend situation. Add everything to a blender or bowl, blend or whisk until smooth, then thin with water as needed. The sauce should be creamy but pourable, thick enough to cling to vegetables and noodles.
I recommend using a high speed blender or food processor if you want the smoothest texture. A sturdy blender is one of those tools that pays for itself when you make sauces like this regularly.
Once blended, taste and adjust. More honey if you want sweetness, more vinegar if you want brightness, more gochujang if you want heat.
How I Use This Sauce
This sauce shines in grain bowls with roasted vegetables, rice, and protein. It is excellent drizzled over roasted broccoli, sweet potatoes, or cauliflower. It also works as a dip for crispy tofu or roasted chickpeas.
I love it paired with other bold sauces from the site, especially The Secret Sauce when I want something creamy and briny, or the Green Sauce when I want something fresh and herb forward.
This one also makes an incredible dipping sauce for spring rolls or a spread for wraps and sandwiches.
Storage and Make Ahead Tips
Store this sauce in a sealed glass jar in the refrigerator for up to one week. It thickens slightly as it chills, so stir in a splash of water before using if needed.
I like using wide mouth glass jars because they are easy to clean and make it simple to scoop or pour the sauce.
Frequently Asked Questions
Is this sauce very spicy
It has a gentle heat. You can easily adjust the spice level by adding more or less gochujang.
Can I make this vegan
Yes. Use vegan mayonnaise and maple syrup.
What if I do not have tahini
Tahini is essential for the flavor and texture. I do not recommend skipping it in this recipe.
How long does it last
Up to seven days in the refrigerator when stored properly.
Can I use this as a marinade
Yes, especially for tofu or chicken. Thin it slightly with water or vinegar for best results.
Final Thoughts
This Sesame Ginger Gochujang Sauce is bold, rich, and deeply satisfying. It is the kind of sauce that transforms simple ingredients into something memorable. It may have more ingredients than my other sauces, but the payoff is absolutely worth it.
If you are building a pantry that supports flavorful, flexible cooking, this one deserves a permanent spot.
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Sesame Ginger Gochujang Sauce
Equipment
- Blender or food processor
- Microplane or fine grater
- Measuring cups and spoons
- Rubber spatula
- Storage jar with lid
Ingredients
- ¼ cup mayonnaise
- ¼ cup tahini
- 2½ tablespoons gochujang
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1½ tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1½ tablespoons fresh ginger grated
- 2 small garlic cloves
- 1 to 3 tablespoons water as needed
Instructions
- Add mayonnaise, tahini, gochujang, sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic to a blender or bowl.
- Blend or whisk until completely smooth.
- Add water one tablespoon at a time until the sauce reaches your desired consistency.
- Taste and adjust sweetness, salt, or heat as needed.
Notes
- This sauce thickens slightly after chilling. Thin with water before serving if needed.
- Store in an airtight glass jar in the refrigerator for up to 7 days.
- For a vegan version, use vegan mayo and maple syrup.
- For extra heat, add more gochujang or a pinch of chili flakes.
- This sauce is excellent on bowls, roasted vegetables, grilled chicken, noodles, and as a dipping sauce.
Rufus Dewanou says
The Colorful Pantry