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.
- 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
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.