Description

Ingredients

• 🥣 90 g gochujang (⅓ cup / 3.2 oz) Original: 🥣 90 g gochujang (⅓ cup / 3.2 oz)
• 🥄 60 ml soy sauce (¼ cup / 2 fl oz) glutensoy Original: 🥄 60 ml soy sauce (¼ cup / 2 fl oz)
• 🍯 60 ml honey or brown sugar syrup (¼ cup / 2 fl oz) Original: 🍯 60 ml honey or brown sugar syrup (¼ cup / 2 fl oz)
• 🍶 45 ml rice vinegar (3 tbsp / 1½ fl oz) Original: 🍶 45 ml rice vinegar (3 tbsp / 1½ fl oz)
• 🧄 12 g garlic, finely grated (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, finely grated (4 cloves / 0.4 oz)
• 🫚 10 g ginger, finely grated (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, finely grated (1 tbsp / 0.35 oz)
• 🧅 40 g scallions, finely sliced (⅓ cup / 1.4 oz) Original: 🧅 40 g scallions, finely sliced (⅓ cup / 1.4 oz)
• 💧 120 ml water (½ cup / 4 fl oz) Original: 💧 120 ml water (½ cup / 4 fl oz)
• 🌾 8 g cornstarch (1 tbsp / 0.28 oz) Original: 🌾 8 g cornstarch (1 tbsp / 0.28 oz)
• 💧 30 ml cold water for slurry (2 tbsp / 1 fl oz) Original: 💧 30 ml cold water for slurry (2 tbsp / 1 fl oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)

Preparation

• Start the base In a small saucepan 16–18 cm (6–7 in), whisk gochujang, soy sauce, honey, rice vinegar, garlic, ginger, water, and black pepper until smooth. 🥣
• Simmer gently Set over medium heat and bring to a light simmer, then cook 4 minutes, stirring often so it does not catch. 🔥
• Thicken correctly Mix cornstarch with cold water until fully smooth, then whisk it into the simmering sauce. Cook 60–90 seconds until glossy and lightly thick. ✨
• Finish off heat Turn off heat, stir in sesame oil, scallions, and sesame seeds, then rest 5 minutes to mellow and deepen. 🌿
• Use or store Use warm as a glaze, or cool fully and store in a jar in the fridge up to 7 days. 🫙

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