Gochujang (고추장) glaze
Gochujang is a warming, subtle heat that accompanies a huge variety of things. I love this on pan-fried salmon for a midweek meal, or click through to the classic dakgangjeong, or Korean fried chicken recipe.
Ingredients:
75 grams tomato ketchup
15 grams gochujang
30 grams dark brown sugar
10 grams sesame oil
2 cloves garlic, grated
Method:
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 (dakgangjeong), wings, or as a dipping sauce.
Store in a sealed container, refrigerate for up to two weeks.
