In a medium saucepan, add the gochujang, sugar, strawberry jam, soy sauce, and rice wine vinegar. Mix in honey, water, minced garlic, and grated ginger. Ensure everything is well incorporated before heating.

Set your saucepan over medium-high heat and bring the mixture to a rolling boil. Stir occasionally to prevent sticking; watch for a vibrant red hue after about 2 minutes.

After boiling for approximately 2 minutes, drizzle a small amount of sauce onto a plate to test thickness. If too thin, boil longer; if too thick, add water.

Once the sauce has reached the right thickness, remove it from heat and let it cool for about 5 minutes. Adjust seasoning as desired.

Transfer the cooled Gochujang Sauce into an airtight container and refrigerate. Can be stored for up to 5 days.