Gochujang glaze
8 min · 1 g protein · 21 cals / serving
Sticky, glossy and deep red, with the funky sweet heat of Korean chili paste balanced by soy, rice vinegar, garlic, ginger and a little honey. Brush it on in the last minutes of cooking and it caramelizes into a lacquered, slightly charred crust.
Ingredients
- 1/4 cup gochujang
- 2 tbsp reduced sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp honey
- 2 cloves garlic, finely grated
- 2 tsp ginger, finely grated
- 1 tsp sesame oil, toasted
- 3 tbsp water
Steps
- Whisk everything together in a small saucepan and simmer over low heat for 2–3 minutes, stirring, until glossy and slightly thickened. Let it cool a little; it thickens more as it cools.
- Brush onto chicken, salmon, pork or tofu during the last 3–5 minutes of grilling, roasting or air-frying, and again just before serving. Keeps 2 weeks in the fridge.
Good to know
What do I use it on?
Chicken thighs or wings, salmon fillets and pork chops, and roasted or air-fried tofu, cauliflower or Brussels sprouts. Stir a spoonful into a rice bowl or fried rice.
Why only at the end?
Gochujang and honey both contain sugar, which burns if it goes on at the start. Brushed on for the last few minutes, it caramelizes instead of blackening.
How spicy is it?
Medium: gochujang is more savory and sweet than fiery. Add 1/2 teaspoon of gochugaru or chili flakes for more heat.
Per
- Calories
- 138
- Protein
- (10%)
- 3 g
- Fat
- (22%)
- 3 g
- Carbohydrates
- (68%)
- 24 g
- of which sugar
- 14 g
- Fiber
- 1 g
- Sodium
- 1,370 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 249 kcal goes into the pot and 196 g of ingredients comes out as about 180 g of food: 138 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.