Wüsthof America

Chojang - Korean Red Chili Dipping Sauce

Chojang - Korean Red Chili Dipping Sauce

Chojang is to Koreans as what ketchup is to Americans. This traditional Korean sauce is found on every table and can be enjoyed as a spicy, delicious dip or an essential component of classic dishes like bibimbop (mixed rice) and ssam (Korean lettuce wraps). Ann even incorporates it as a finishing sauce for her Kimchi pizza.

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Korean Red Chili Dipping Sauce (Chojang)


Recommended Tools:

WÜSTHOF CLASSIC 5” Santoku knife



  • ½ cup Korean Chili paste or Gochujang (available in Asian specialty markets)
  • 2 Tbsp honey
  • 3 Tbsp white vinegar
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds, toasted (optional)
  • Assortment of seasonal vegetables (i.e. carrots, cucumbers, radish, broccoli, cauliflower)



Whisk together chili paste, honey, white vinegar, soy sauce, and sesame oil in a bowl until ingredients are thoroughly mixed.

Transfer the finished sauce into a serving bowl.

Sprinkle sauce with toasted sesame seeds and set aside.

Slice vegetables into bite sized pieces and arrange on a plate with the sauce.

Store remaining sauce in refrigerator for up to two weeks.