Gochujang and Cream Cheese Dip

Name: Gochujang and Cream Cheese Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 8 oz (227 g) unsalted cream cheese, softened to room temperature, softened to room temperature, spreadable; 3 tablespoons (45 g) gochujang (Korean red chili paste); 1 tablespoon (15 ml) soy sauce; 1 teaspoon (5 ml) sesame oil; 2 cloves (6 g) garlic cloves, minced, minced finely; 2 tablespoons (18 g) sesame seeds, white or toasted, divided—1 tablespoon mixed in, 1 tablespoon for garnish; 1 stalk (20 g) green onion (scallion), thinly sliced, for garnish (optional); ½ teaspoon (5 ml) honey (optional)

From the MyKitchenBank Kitchen

A creamy, spicy Korean-inspired dip that combines tangy cream cheese with the complex heat and umami depth of gochujang. Finished with sesame and garlic, it's perfect for entertaining and comes together in just 10 minutes. Serve with crackers, vegetables, or Korean snacks for an easy appetizer that impresses.

Prep: 10 min
Cook: —
Total: 10 min
Makes: Makes about 1½ cups (serves 8–10 as an appetizer)

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Steps

Before you start

Soften the cream cheese to room temperature (30–60 minutes ahead) so it mixes smoothly without lumps.
Mince the garlic cloves finely.
Gather all ingredients and have a serving bowl ready.
Read through the instructions—this comes together quickly.

1
Combine Cream Cheese and Gochujang
- In a medium mixing bowl, combine the softened cream cheese (8 oz/227 g) with gochujang (3 tablespoons/45 g).
- Begin mashing with a fork to break up the cream cheese and distribute the gochujang paste throughout the bowl.
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Ready when: Cream cheese is broken up and gochujang is partially distributed throughout
2
Add Garlic and Sesame Seeds
- Add the minced garlic (2 cloves) and 1 tablespoon of the sesame seeds to the bowl.
- Continue mashing and stirring to incorporate these ingredients evenly into the cream cheese and gochujang mixture.
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Ready when: Garlic and sesame seeds are evenly distributed throughout the mixture
3
Add Soy Sauce and Oil
- Pour in the soy sauce (1 tablespoon/15 ml) and sesame oil (1 teaspoon/5 ml).
- These ingredients add umami depth and a subtle toasted sesame aroma to the dip.
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Ready when: Soy sauce and sesame oil are added to the bowl
4
Mix Until Smooth
- Using a fork or small spatula, vigorously mix and mash the dip for 2–3 minutes until it's completely smooth, creamy, and uniformly colored—a reddish-pink without visible streaks.
- The mixture should be well blended and slightly fluffy if you've incorporated a bit of air by stirring briskly.
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Ready when: Dip is smooth, creamy, uniformly colored, and free of lumps or streaks
Tip: Stop mixing once smooth; excess stirring can make the dip thin and separated.
5
Taste and Adjust Flavors
- Taste a small spoonful of the dip.
- If you prefer more spice, add up to ½ teaspoon additional gochujang and mix well.
- If the gochujang and soy sauce flavors are too bold or salty, add ¼ to ½ teaspoon of honey to add balance and a gentle sweetness.
- Mix again after any adjustments.
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Ready when: Flavors are balanced to your personal taste preference
Tip: If using honey, add it gradually and stir well; a little goes a long way in balancing the savory and spicy notes.
6
Garnish and Serve
- Transfer the dip to a serving bowl.
- Sprinkle the remaining 1 tablespoon of sesame seeds over the top.
- If desired, garnish with sliced green onion for color and a mild onion flavor.
- Serve immediately at room temperature with crackers, rice cakes, vegetable sticks (cucumber, bell pepper, carrot), or Korean fish cakes for dipping.
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Ready when: Dip is plated and garnished, ready to serve

Good to know

Tips

Cold cream cheese won't mix smoothly and will result in a lumpy dip. Softening to room temperature is essential—no shortcuts.
Gochujang is fermented and develops in flavor over time, so this dip tastes noticeably better the next day. Make it ahead if possible.
Taste as you go and add honey if the gochujang and soy sauce flavors are too bold; a touch of sweetness balances the savory-spicy profile beautifully.
Serve with a variety of dippers: Korean rice crackers, pita chips, fresh vegetables (cucumber, bell pepper, carrot), sesame breadsticks, or Korean fish cakes for authenticity.

Make ahead

The dip can be made 1–2 days ahead and refrigerated in an airtight container. Gochujang is fermented and develops in flavor over time, so making it a day ahead actually improves the taste. Let the dip come to room temperature for 15–20 minutes before serving for the best creaminess and flavor, or serve it chilled if you prefer.

Storage & reheating

Refrigerated in an airtight container for up to 5 days. Serve at room temperature or chilled, as you prefer. If refrigerated, let it sit at room temperature for 15–20 minutes before serving to restore creaminess. Do not freeze, as the cream cheese base will not freeze well and may separate when thawed.

Substitutions

gochujang (Korean red chili paste) → Sriracha or other red chili paste. Use about 2–3 tablespoons of sriracha for a different but still spicy kick. The flavor will be more vinegary and less fermented, so add 1 tablespoon extra soy sauce for more umami.
soy sauce → Tamari or coconut aminos. Use the same amount for a gluten-free option. Tamari has a deeper, roasted flavor; coconut aminos are slightly sweeter.
sesame oil → Neutral oil or omit. The dip will work without sesame oil, but you'll lose the nutty, toasted flavor. Neutral oil won't add the same richness.
unsalted cream cheese, softened to room temperature → Greek yogurt or mascarpone. Use 7–8 oz (200 g) Greek yogurt or mascarpone for a lighter or richer result, though the texture will be less thick and creamy.