Korea's fermented chili paste loosened into a sweet-hot lacquer for wings, ribs, salmon, and roasted anything.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Yield: About 200 ml
Equipment
Small saucepan
Whisk
Prep checklist
Garlic — grated
Ginger — grated
2 steps
Method
1
Whisk everything with 2 tablespoons of water and simmer 3–4 minutes until glossy and spoon-coating.
4 min — timer available in cooking mode
2
Brush onto proteins in the last minutes of cooking — the honey burns if applied early. Extra glaze is a dip.
Why this works
Glazes with sugar go on LATE. That's the rule for every sticky sauce in existence.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.