← Sauces
Korean Gochujang Glaze
Generalgochujang, honey, soy, sesame — sweet-spicy Korean BBQ finish
When to apply
last 15–20 minutes, 2–3 layers — allow each to caramelize before the next
Ingredients & recipe
| Gochujang | 3 tbsp | |
| Honey | 2 tbsp | |
| Soy Sauce | 30 ml | |
| Sesame Oil | 1 tsp | |
| Rice Vinegar | 15 ml | |
| Garlic Powder | 1 tsp | |
| Ground Ginger | 0.5 tsp |
tbsp = tablespoon / cucchiaio · ml = milliliters / millilitri · tsp = teaspoon / cucchiaino
Preparation
- Whisk all ingredients together in a bowl.
- Taste — gochujang brands vary significantly in heat, adjust honey if needed.
- Apply in 2–3 thin layers during the final 15–20 minutes.
- Keeps refrigerated up to 2 weeks.
Notes
Gochujang is a fermented Korean chili paste — not interchangeable with sambal or sriracha. Heat level varies by brand: mild brands (e.g. Haechandle) are ideal for a balanced glaze.
Best for
Chicken ThighsPork BellyPork Spare RibsPork Belly Burnt EndsPork Shoulder Boston Butt