Home Recipe IndexKorean Recipes Yak Gochujang Recipe (Stir-Fried Gochujang)

Yak Gochujang Recipe (Stir-Fried Gochujang)

by Emily
Korean yak gochujang in a glass jar. My hands are holding the jar and I am using a spoon to remove some of the sauce.

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What Is Yak Gochujang? 

In English, you can translate ‘yak gochujang’ (약 고추장) to ‘medicine fermented red pepper paste.’ This word consists of the terms ‘yak’ (약), which means ‘medicine,’ and ‘gochujang’ (고추장), meaning ‘fermented red bean paste.’ 

‘Medicine or medicinal gochujang’ gets its name from the inclusion of honey, as it is an ingredient that was traditionally considered medicinal in ancient Korea. Because of its expensive ingredients, medicinal properties, and rich flavors, this pan-fried gochujang was considered a side dish for the wealthier upper classes. 

Most yak gochujang recipes include beef, sesame oil, pine nuts, and honey. I also add onions as they add sweetness. 

Korean Yak Gochujang Ingredient List:

Below, I list the ingredients used to make this recipe:

Korean yak gochujang in a glass jar. The jar sits on a yellow tray. A wooden spoon sits next to it.

Yak Gochujang Tips & Tricks: 

Here, I list some helpful tips & tricks to help you make this easy Korean yak gochujang recipe. If you have any questions, comment below or email me at [email protected]! I hope these tips help! 

  • I recommend having all of your ingredients prepared and measured out before cooking. While cooking with the gochujang, you want to continue to stir. That way, you do not burn the bottom of the pan. 
  • While I prefer to buy pre-ground meat for this yak gochujang recipe, you can always use larger pieces of meat instead! 
  • If you would like a spicier yak gochujang, you can remove some of the honey from the dish. If you would like a sweetener or milder yak gochujang, you can add even more honey to the dish! 
  • For those who would like a meat-free version, I recommend replacing the beef with mushrooms! The mushrooms will add extra umami!

Korean Yak Gochujang Frequently Asked Questions:

Now that we learned about some tips & tricks, I want to answer some questions you may have about this recipe! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].

Korean yak gochujang on an orange plate. The plate sits on a yellow tray. A wooden spoon sits on the plate as well.

How Do I Use Yak Gochujang?

I love having yak gochujang in my fridge because it saves me a lot of energy when I don’t want to think about dinner. You can eat this protein-packed sauce with a basic and simple meal (such as rice and eggs).

Or, you can use this sauce to make your meal even more special. I like to top bibimbap (Korean mixed rice) with this sauce. I also enjoy adding it over cold noodles! 

This versatile sauce can complete countless meals. Let me know how you decide to use it! 

Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)

Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post. 

This recipe does not contain 5 of the 9 major allergens. It does not contain: 

  • Peanuts
  • Fish
  • Crustacean Shellfish
  • Eggs
  • Milk (Dairy)

This recipe does contain 4 of the 9 major allergens. It can contain:

  • Wheat (Gluten)
  • Soybean
  • Tree Nuts
  • Sesame

Allergy Substitutions or Omissions: 

For those with celiac disease, gluten allergy, and/or wheat allergy: 

To make this recipe gluten and wheat-free, switch out a gluten-containing gochujang brand for a brand that uses gluten-free ingredients. You can find some of my recommendations for gluten-free gochujang brands via my article on the subject

Then, rather than soy sauce, look for a gluten-free alternative such as tamari or coconut aminos.

For those with a soy allergy: 

When making this recipe, look for a soy-free gochujang brand. While soy is not the main ingredient of gochujang, many brands contain soy as an ingredient. 

Then, rather than using soy sauce, use a soy-free alternative. My favorite alternative is coconut aminos. 

For those with a sesame allergy: 

If you have a sesame allergy, try using perilla oil instead! This Korean finishing oil is similar to sesame oil without being as potent. Before using this oil, check that you will not react to this ingredient, as perilla oil is also a pressed seed-based oil.

You can also use walnut oil as a substitute. While they have similar flavor profiles, walnut oil is much more potent. For that reason, use less if you plan on using walnut oil!

For those with a tree nut allergy: If you have a tree nut allergy, you can leave out the pine nuts from this sauce! Then, you can enjoy the rest of this yak gochujang recipe! 

Finally, as always, check the ingredients on any processed item you buy for my recipes. Sometimes, food can be processed with other allergens. It’s always best to double-check if it is safe if you have any allergies!

Korean yak gochujang on an orange plate. The plate sits on a yellow tray. A wooden spoon sits on the plate as well. The jar of yak gochujang sits next to the plate.

Is This Recipe Vegetarian or Vegan?

Unfortunately, this recipe is not vegetarian or vegan. In the future, if I make a plant-based version, I will update and link the recipe here! 

How Do I Store Leftover Korean Yak Gochujang?

To store the leftover sauce, place it in an airtight container. Then, store it in the refrigerator. You can store it in the fridge for up to a month. 

Where Can I Buy the Ingredients for This Recipe?

Excitingly, you can find most, if not all, the ingredients necessary for this recipe at your local well-stocked grocery store. 

If you are struggling to find certain ingredients (such as gochujang), I recommend shopping at your local family-owned Korean grocery store or an Asian grocery store chain. 

Finally, if you do not have an Asian grocery store in your area, you can buy the necessary ingredients for this recipe online!

Where to Buy Korean Ingredients Online? 

Nowadays, there are many online options to choose from when ordering Korean food online. These websites are not limited to but include:

  • Amazon
  • H-mart
  • Hanpoom
  • Wooltari 
  • Seoul Mills
Korean stir-fried red fermented paste in a glass jar. The jar sits on a yellow tray. A wooden spoon sits next to it.

I Hope You Enjoyed Learning How to Make This Korean Yak Gochujang Recipe!

In the end, I hope you enjoyed learning how to make this Korean yak gochujang recipe. If so, let me know in the comment section! 

If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Further Carving A Journey Recipes:

If you have any questions or comments, email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this yak gochujang recipe. Thank you so much for stopping by!

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Yak Gochujang Recipe (Stir-Fried Gochujang)

Recipe by Emily
5.0 from 1 vote
Course: Recipe Index, Korean RecipesCuisine: KoreanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

Directions

  • Combine the meat with the soy sauce (coconut aminos or tamari), black pepper, and minced garlic. Then, set it aside for about 5 minutes.
  • Preheat a skillet over medium-high heat. Add the neutral oil and spread it over the pan. Add the finely chopped yellow onions and cook until translucent and slightly browned. Then, add in the meat and stir it well so the meat doesn’t clump. As it cooks, continue to break it apart.
  • Once the meat is mostly cooked, add the gochujang and water. Stir them well for 2-3 minutes. Reduce the heat to low and simmer it a further 6-8 minutes.
  • Add the honey* and pine nuts then stir. Simmer it a further 2 minutes. Then, remove it from the heat. Stir in the sesame oil.
  • Let yak gochujang cool. Then, store it in an air-tight container (such as a clean glass jar) until needed. You can refrigerate it for up to a month.

Notes

  • *You can reduce the amount of honey if you would like a spicier sauce. For a milder and sweeter sauce you can add more honey.

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