Sweet and Spicy Korean Ketchup Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 29, 2018
20140305-285673-korean-ketchup.jpg
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

Active: 2 mins
Total: 2 mins
Serves: 6 servings
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.

This Recipe Appears In

Nutrition Facts (per serving)
59 Calories
0g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 59
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 627mg 27%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 11g
Protein 1g
Vitamin C 2mg 10%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 81mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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