Gochujang Glaze
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Ingredients:
Adjust Servings
75g tomato ketchup | |
15g gochujang | |
30g honey | |
30g dark brown sugar | |
10g sesame oil | |
2 cloves minced garlic |
Directions
1.
Combine and reduce
Combine all ingredients in a saucepan and whisk to incorporate the gochujang. Warm through over a low heat until the first bubbles start to form. That's it -- that's the tweet. Use as a glaze for pan-seared salmon, korean fried chicken (link), wings, or as a dipping sauce. Gochujang gives a warming, medium heat that is subtle and doesn't overpower the dish. Store in a sealed container, refrigerate for up to two weeks.
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