Every time I use gochujang to make a sauce the texture is a little grainy. I've had gochujang-based sauces that are smoother. How can I improve the texture of a sauce that uses gochujang?

Basically, what the title says. I tried making a yeongam sauce with a base of gochujang and honey, and while it tastes amazing, the texture is a little grainy. What can I do to improve the texture of my sauce?

submitted by /u/razorbeamz
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