A cooked, glossy gochujang glaze for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and mildly spicy (according to our family). For an uncooked version, see Gochujang wing sauce.
Ingredients
- ¼–½ cup gochujang
- 2 tbsp ketchup
- 3 tbsp rice wine, rice vinegar, or vinegar
- 2 tbsp soy sauce (dark or regular)
- 2 tbsp honey, brown sugar, or maple syrup
- 1–2 cloves garlic, finely minced (or granulated garlic)
- 1–2 tsp ground ginger, or 1 tbsp fresh, minced
- ½ tsp five-spice powder
Method
Whisk everything together in a saucepan. Heat and reduce until thickened.
Take it off the heat and let it cool enough to handle.
To serve
Drizzled over fried tofu or roast veggies, or tossed with lightly seasoned oven-baked chicken wings.
Notes
- Keeps in the fridge for up to a few weeks.