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Gochujang Beer Cheese Dip and Is Gochujang The New Sriracha?

Gochujang Beer Cheese Dip and Is Gochujang The New Sriracha?

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There are similarities, I’ll be honest.

Spicy red sauces, with fermented ingredients, originally from the Far East. Americans "discovered" these sauces, that have been around for generations in other countries, and decide they are the hot "new" thing. Clearly, Sriracha and Gochujang have a lot in common. Although the latter doesn’t have its own documentary and two best-selling cookbooks, but there’s still time.

So what is Gochujang? It’s a spicy, slightly sweet sauce with a nice acidic backbone. It’s also so popular that it’s now found at Target. It’s a way to branch out, to try something new, to expand the pantry of flavors that you go to when you want to add some heat, or some big flavors. It’s best added to something else – it’s pretty intense on it’s own – not unlike Sriracha, a little goes a long way. It’s a great way to add some spice to your favorite homemade BBQ sauce, or transform a standard chicken recipe. It’s absolutely a sauce you should seek out and figure out how to use. But until Rogue Ales makes a beer with it, it’ll always take second place to the Rooster Sauce.

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Gochujang Beer Cheese Dip and Is Gochujang The New Sriracha?

Servings 6 to 8 servings


  • 16 wt oz cream cheese
  • 6 wt oz shredded mozzarella about 1 ¾ cups
  • 3.5 wt oz shredded white cheddar about 1 cup
  • ¼ cup Gochujang Korean hot sauce*
  • 2 tbs cornstarch
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup IPA or Pale Ale Beer


  • Preheat oven to 400.
  • Add all ingredients to a blender or food processor, process until smooth.
  • Add to an oven safe dish.
  • Bake for 20 minutes or until warmed through.


-Dip can be made a day or two ahead, the flavors continue to deepen as the dip chills. Refrigerate until ready to serve, bake just prior to serving.
-Look for Gochujang in the Asian section of your local market, or buy online.
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Emily September 2, 2015 um 5:27 am

I bought a little tub a while back for bibimbap (in a cast iron skillet to get the yummy crispy rice) and have been looking for ways to use it especially of late. I just made gochujang butter for popcorn last night! I love this stuff a little too much. Thanks for the recipe!


Jackie September 2, 2015 um 7:32 am

That sounds awesome!


Lane September 2, 2015 um 6:43 am

Does this call for 1tsp of garlic powder? Or is it 1/2 tsp of garlic powder and another ingredient? Or is it just 1/2 tsp of garlic powder?


Jackie September 2, 2015 um 7:33 am

1/2 tsp garlic powder, 1/2 tsp onion powder. Thanks!


Thalia @ butter and brioche September 3, 2015 um 12:44 am

This dip looks amazing. It’s fathers day here in Australia in two days – so I think I have to make this for my dad. He would love it.


Fran February 13, 2016 um 3:55 am

I made this for my annual holiday party and my guests LOVED it. They couldn’t quite figure out what was in it but the Korean hot sauce really made a difference. I went to my local Oriental market that has aisles of bottle and cans and had to ask the clerk which one was the one I needed. I can only assume that I got the right one. I’ve got some old standards that I use for a hot dip for the party and now I have a new one to put into the rotation. Thanks for this recipe and all the other ones that I’ve tried and enjoyed!


agen samgong July 4, 2018 um 2:14 pm

Aw, this was a really good post. Finding the time and actual
effort to make a good article… but what can I say… I put things off a lot and don’t manage to get nearly anything done.


Kevin October 30, 2022 um 7:42 pm

Planning on making this for a party–does the consistency stay fairly smooth if it isn’t kept over heat?


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