Korean Gochujang Glaze (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Mince the garlic cloves and ginger until very fine to ensure even distribution throughout the glaze. Set aside with the chopped scallions for garnishing later.
2. 2Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, shaking the pan frequently to prevent burning. Remove immediately and set aside.
3. 3Combine the gochujang, soy sauce, honey, rice vinegar, and water in a medium mixing bowl. Whisk vigorously until completely smooth and no lumps of gochujang remain, about 1 minute.
4. 4Add the minced garlic, minced ginger, and red pepper flakes to the mixture. Whisk again until all ingredients are fully incorporated and the glaze has a uniform consistency.
5. 5Transfer the glaze mixture to a small saucepan and place over medium heat. Bring to a gentle simmer, whisking constantly to prevent scorching on the bottom, until the glaze thickens slightly and the flavors meld together, about 3-5 minutes. The glaze should coat the back of a spoon when ready.
6. 6Remove the saucepan from heat and stir in the toasted sesame oil, mixing thoroughly to preserve its nutty aroma. The glaze should be glossy and thick but still pourable.
7. 7Brush the glaze onto proteins or vegetables during the final 2-3 minutes of cooking to prevent burning while achieving a beautiful caramelized finish. Garnish with toasted sesame seeds and chopped scallions before serving.
8. 8For a smoother, more refined texture, strain the glaze through a fine-mesh sieve before applying. Keep any leftover glaze warm but not boiling to maintain the proper consistency.