I have been meaning to share this sauce with you for several months or even years. It includes only two ingredients, so I shouldn’t probably even call it a recipe. Observing blogs and reactions of my family and friends, I realised that even though simple, sour cream and gochujang are not only an uncommon, but also a surprising combination, hence the decision to write about it. I have been preparing this sauce for years, sometimes as often as several times a week. I serve it with dishes and snacks of as different origins as Hungarian and Japanese and make sure both ingredients are constantly available in my fridge.
Gochujang has been a staple for many years now. Actually I was addicted as soon as I tasted it. Its hot and sweet flavours and the sticky consistency have won me over instantly. For those who still don’t know it, gochujang is a Korean condiment, based on hot pepper and fermented soybeans, usually sold in red plastic tubs. It is dark red, a bit sticky, quite hot and slightly sweet (it has different degrees of hotness and I usually buy medium hot). In Korean cuisine gochujang is put into soups, sauces and marinades.
I don’t remember when I had the idea to combine gochujang and sour cream, but somehow it felt very natural. Sour cream (or I should rather say “milk”, because what I use is called “sour milk” due to its low fat content) is extremely cooling and I often use it to tame down very hot sauces and dishes. Combined with gochujang it still is cooling, but gives a fiery “kick” and its taste is much more complex than a simple mixture of chili pepper and cream. Of course the “kick” depends on how much gochujang you have put and what kind of gochujang you buy.
I serve this sauce with grilled sandwiches, Japanese or Korean meat rolls, spring rolls, Indian curries, Mexican dishes such as chili con carne, Hungarian dishes (such as Szekély Gulyàs or Stuffed Pepper), skewers, grilled meat, fish and shellfish, roasts… It’s also a perfect dip for raw vegetables served as snacks at a party (celery, carrot, cauliflower…).
TIP & UPDATE: The Sour cream or milk can be substituted here with Greek yogurt, which is slightly sour.
Preparation: 5 minutes
125 ml (about 1/2 cup) sour cream (I use thick sour milk) or Greek yogurt
1 tablespoon gochujang (or less/more depending on your preferences)
Mix the ingredients with a fork or, if you want to obtain a homogenous smooth result, with a food processor.