Gochujang Glaze

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.