Sweet and Spicy Korean Ketchup Recipe

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Joshua Bousel

Gochujang—a Korean fermented chili paste—gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger, and sesame oil.

Recipe Facts

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Active: 2 mins
Total: 2 mins
Makes: 3/4 cup

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Ingredients

  • 1/2 cup ketchup
  • 2 tablespoons gochujang
  • 2 tablespoons dark brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly minced garlic (about 1 medium clove)
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil

Directions

  1. Whisk together ketchup, gochujang, brown sugar, soy sauce, garlic, ginger, and sesame oil in a small bowl. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.

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