Spicy Korean Ketchup


Great Alternative to Traditional Ketchup

This Spicy Korean Ketchup wakes up all your tastebuds. Finding new ways to change up ketchup has been a game buster in paring up new foods. I would have never thought of ketchup as a veggie dip but I use it now all the time for dipping raw vegetables and sweet potato fries. You can make this recipe for the Spicy Korean Ketchup as spicy as you want. This will help with young children being able to like it. It is always good to introduce them to new exotic foods. Although this is one you can help train their palate on enjoying a little spice to change up everyday dishes and veggies.

How To Make Spicy Korean Ketchup

There is really no rhyme nor trick of the trade in making this ketchup. It is all very easy! I use Trader Joe’s Organic Ketchup. It taste a little less sweet than other name brand style ketchups and has a very nice balance in taste. I also have a recipe on my website here for homemade ketchup from scratch that is called Spicy Maple Syrup Ketchup. I use only maple syrup to create this ketchup. So if you are looking for less corn syrup in your diet than this a good alternative to traditional store bought ketchup. This photo below is my arsenal of magic liquid ingredients that you will need.

The Secret Korean Sauce

The main ingredient that makes this a classic Korean taste in this Spicy Korean Ketchup is the Gochujang Sauce. Gochujang is a fundamental ingredient in Korean cooking. It can come in a paste form or sauce. Gochujang is thick, spicy and a little sweet. It is made with a glutinous rice, fermented soybeans and chili peppers. I love this sauce with kimchi and udon noodles. Definitely a must try! I normally use Sempio Gochujang Korean Chili Paste, but I ran out. I found this brand Culinary Tours Gochujang Sauce which is a new brand for me. It has a very nice taste, not too spicy and is made in Canada, which I like Canadian products. You might be able to find it in your local grocery store.

As for the rest of the ingredients, they are all very basic ones that you can find in any grocery store. Although you may want to limit the amount of maple syrup because both the ketchup and the gochujang sauce are sweetened. If you are looking after your intake of sugar then add the maple syrup in slowly to see how much you think you would like.

I use this Spicy Korean Ketchup as a tofu marinade, burgers, stir-fry or dipping sauce. I love it with sweet potato fries. Who would have thought that that combo would be so good, but it is. I hope you enjoy this wonderful spicy ketchup as much as we do.

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Spicy Korean Ketchup

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 1x
  • Category: Appetizer, Dip, marinade, Snack
  • Method: Hand Mix
  • Cuisine: Korean
  • Diet: Vegan


This is a wonderful Spicy Asian alternative to traditional ketchup. Zip up your french fries, burgers, stir-fries, veggies and anything crunchy to dip. Great to make for parties and an extra appetizer dip before or after the meal. Goes together well with sweet potato fries. Thats my favorite!


Units Scale
  • 1/2 cup Ketchup
  • 2 Tbsp Gochujang Sauce, (less if your sensitive to hot food. Add slowly to taste.)
  • 1/2 Tbsp Bragg’s Liquid Aminos or Soy Sauce
  • 1/2 Tbsp Maple Syrup (optional)
  • 1 tsp Sesame Oil
  • 1 tsp Grated Ginger (Add more if you like ginger)
  • 1 tsp Garlic, (minced. Add more if you like garlic)


  • 1 tsp Toasted Sesame Seeds
  • 1 Green Onion, (chopped)


  1. In a small mixing bowl add the ketchup, Gochujang Sauce, Bragg’s Liquid Aminos or soy sauce, maple syrup, sesame oil, grated ginger and minced garlic. Mix all the ingredients together well.
  2. In a small serving bowl add the Spicy Korean Ketchup mixture and top with toasted sesame seeds and green onions. Put in the refrigerator for spices to mingle for about an hour. Ready to serve. Enjoy!

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