Gochujang Honey Sauce
A vibrant Korean-inspired sauce that combines spicy gochujang with the sweetness of honey and depth of soy sauce. Perfect for glazing chicken wings, coating roasted vegetables, or as a dipping sauce.
Ingredients
- 1/4 cup gochujang (Korean chili paste)
- 3 tbsp honey
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tbsp water
- 2 tsp toasted sesame seeds (for garnish)
- 2 scallions (for garnish), thinly sliced
Instructions
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1
In a small saucepan over medium heat, combine 1/4 cup gochujang (Korean chili paste), 3 tbsp honey, 2 tbsp low-sodium soy sauce, and 2 tbsp rice vinegar.
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2
Add 2 minced garlic cloves, 2 tsp grated fresh ginger, and 2 tbsp water. Whisk until smooth and well combined.
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3
Bring the mixture to a gentle simmer, then reduce heat to low and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
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4
Remove from heat and stir in 2 tsp toasted sesame oil.
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5
Allow the sauce to cool slightly before using. It will continue to thicken as it cools.
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6
When ready to serve, garnish with 2 tsp toasted sesame seeds (for garnish) and 2 thinly sliced scallions (for garnish) if desired.
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7
Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using if solidified.