Name: Gochujang Honey Glaze
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: Korean-inspired
Ingredients: 60 g gochujang; 45 g honey; 25 ml unseasoned rice vinegar; 30 ml water; 1 small garlic clove, finely grated; 5 ml toasted sesame oil

Gochujang already brings sweetness, salt, and fermented depth. Honey turns it into a brushable glaze, and rice vinegar keeps the finish lively. This is a modern Korean-inspired combination for cooked food, so choose a gochujang whose heat you enjoy and taste before adding any extra seasoning.

Sauces and Dips

TypeGlazes

Prep5 minutes

Cook3 minutes

Rest0 minutes

Total8 minutes

YieldAbout 180 g

Servings6

ServingAbout 30 g

DifficultyEasy

CuisineKorean-inspired

Instructions

Whisk the gochujang, honey, vinegar, water, and garlic in aWhisk the gochujang, honey, vinegar, water, and garlic in a small saucepan until smooth.
Warm over low heat for 2–3 minutes, stirring, until theWarm over low heat for 2–3 minutes, stirring, until the garlic loses its raw edge. Avoid a hard boil.
Remove from the heat and stir in the sesame oilRemove from the heat and stir in the sesame oil. Brush onto nearly cooked food and return it to the heat just long enough to set the glaze.

Serving Ideas

Brush over roasted chicken wings, cauliflower, or tofu; keep a clean spoonful for the table.

Substitutions

Rice syrup can replace honey for a different sweetness. A plain chilli sauce will not reproduce gochujang's fermented flavour.

Chef Tips

Gochujang brands differ markedly in saltiness. This formula deliberately leaves out additional soy sauce.

Storage

Cool and refrigerate at 4°C or below for up to 3 days. Discard glaze that has been in contact with raw food.

Allergen Notes

Contains sesame and usually soy; gochujang may also contain wheat or barley.

Ingredients