Gochujang Glaze

Gochujang Glaze

A sticky, sweet-spicy glaze built from fermented chile paste, soy, and a touch of sesame.

Total 15 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This glaze simmers gochujang with brown sugar, soy sauce, garlic, and sesame oil into a glossy, clingy coating. It thickens quickly on the stovetop and works well brushed over grilled meats, roasted vegetables, or tossed with crispy chicken wings.

Ingredients

  • 1/2 cup gochujang (Korean chile paste)
  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Method

  1. In a small saucepan, whisk together the gochujang, brown sugar, soy sauce, water, rice vinegar, and honey until smooth.

  2. Stir in the minced garlic and grated ginger.

  3. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.

  4. Reduce heat to low and simmer, stirring often, until the glaze thickens enough to coat the back of a spoon.

  5. Remove from heat and stir in the toasted sesame oil.

  6. Let the glaze cool slightly before brushing onto grilled or roasted dishes, or transfer to a jar and refrigerate for up to two weeks.

Rate this recipe

★ 4.4 (1)

Gochujang Glaze

This glaze simmers gochujang with brown sugar, soy sauce, garlic, and sesame oil into a glossy, clingy coating. It thickens quickly on the stovetop and works well brushed over grilled meats, roasted vegetables, or tossed with crispy chicken wings.

15 min 16 oz 45 cal

Ingredients

  • 1/2 cup gochujang (Korean chile paste)
  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Method

  1. 1

    In a small saucepan, whisk together the gochujang, brown sugar, soy sauce, water, rice vinegar, and honey until smooth.

  2. 2

    Stir in the minced garlic and grated ginger.

  3. 3

    Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.

  4. 4

    Reduce heat to low and simmer, stirring often, until the glaze thickens enough to coat the back of a spoon.

  5. 5

    Remove from heat and stir in the toasted sesame oil.

  6. 6

    Let the glaze cool slightly before brushing onto grilled or roasted dishes, or transfer to a jar and refrigerate for up to two weeks.