Stir-fry & noodle sauces· V · DF

Gochujang Glaze

Name: Gochujang Glaze
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 150g gochujang; 80g honey; 80ml soy sauce; 40ml rice vinegar; 6 cloves (30g) garlic, grated; 20g fresh ginger, grated; 30ml sesame oil; 10g sesame seeds; 100ml water

Sticky, spicy-sweet Korean glaze of gochujang, honey, soy, garlic and sesame.

makes 15 cubes, about 27p each

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BatchJoy

batchjoy.com/sauces/gochujang-glaze/

Illustration of a bowl of Gochujang Glaze

Time: 10 min5 min prep · 5 min cook
Makes: 15 cubes
Cost per cubePer cube: 27p
Calories per cubeCalories: 67 kcal
A serving: 2 cubes
Spice: 3 of 5

You’ll need

Batch size

cubes

150ggochujang
80ghoney
80mlsoy sauce
40mlrice vinegar
6 cloves (30g)garlic, grated
20gfresh ginger, grated
30mlsesame oil
10gsesame seeds
100mlwater

Allergens: Gluten, Sesame, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Gochujang chicken wings or thighs · 2 cubes; Spicy pork noodles · 3 cubes; Glazed salmon with rice · 2 cubes

Method

Step 1: Whisk everything together in a small pan.
Step 2: Bring to a gentle simmer and cook for 3 minutes, stirring, until glossy.
Step 3: Taste: add more honey if you like it sweeter.
Step 4: Cool.
Step 5: Pour into 30ml trays and freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	67	1.1g	9.8g	2.6g	0.3g	1.5g
Per 2 cubes	134	2.2g	19.6g	5.2g	0.6g	3g

Cook’s notes

Straight from frozen into a hot pan at the end of cooking.
Brush on in the last 10 minutes of roasting so it doesn't burn.
Gochujang varies in heat; mild versions make it a 2.

Use it for

Gochujang chicken wings or thighs · 2 cubes
Spicy pork noodles · 3 cubes
Glazed salmon with rice · 2 cubes

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 4 months.
Use from frozen: Straight from frozen into a hot pan at the end of cooking. Never refreeze thawed cubes.
A portion: 2 cubes is a serving: about 134 kcal.

Gochujang Glaze questions

Can I make it vegan?

Swap the honey for maple syrup, agave or brown sugar. The glaze will be just as sticky.

Can I use it on tofu or vegetables?

It's very good on crispy tofu, roast cauliflower, aubergine and sweet potato. Toss them in it once they're cooked so the glaze clings without burning.

Can I use it as a dipping sauce?

Thaw a cube and loosen it with a little water or rice vinegar. It makes a sweet, spicy dip for fried dumplings or chips.