Easy Gochujang Glaze for Fried Chicken (& Other Things)

Printable Version (Recipe Only)

I was in the middle of (slowly) transferring my old recipes over to the new blog when I decided to take indefinite leave from the work of food (which didn't exclude sharing the love of food that is an organic and omnipresent part of my life), and that was a much needed thing because I was fatiguing of it and frankly boring and stifling myself to near tears.

It's been lovely to regain an amateur's enjoyment for cooking and eating again, and the time off has given me some renewed enthusiasm to return to the light work of just transferring recipes to a central repository, so off I go again, morsel by morsel...

Next up on the list is this Easy Gochujang Glaze that's delicious on fried chicken, chicken wings, and pork ribs among other things.

If you'd like some pointers on fried chicken and chicken wings - my Yogurt Brined Fried Chicken recipe and Buffalo BBQ Fried Chicken/Chicken Wings recipe.

Easy Gochujang Glaze
Time: 15 minutes
Printable Version

- 1/4 onion, minced
- 3 to 4 cloves garlic, minced
- 1 Tablespoon oil

- 1/4 cup brown sugar, packed
- 1/4 cup water
- 3 Tablespoons gochujang
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon maple syrup (or 1 Tablespoon molasses + 1 teaspoon sugar)

1) In a small sauce pan, saute the onions and garlic in the oil over medium heat until the onions turn translucent.

2) Pour in the rest of the glaze ingredients, stir 3 or 4 times, bring the heat up to medium high, and bring the glaze to a gentle boil for about 1 minute.

3) Reduce the heat to medium and simmer for another 2 to 3 minutes or so until all the ingredients have melded, and the glaze has a caramelized flavor.

That's it!

Enjoy. :)




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