Gochujang Hot Honey
Hot Honey became popular ten years ago by Mike Kurtz who started drizzling it on pizzas at the Brooklyn pizzeria where he worked— and the rest is history cause it caught on like wildfire. The blend of honey that’s warmed on the stove and infused with chiles has gone beyond a pizza drizzle to a versatile condiment that is perfect for drizzling over fried chicken, sautéing with shrimp, glazing pork or chicken, spreading on bread for sandwiches— and definitely with roasted vegetables like carrots. My version takes Korean gochujang and combines it with honey for a complex balanced depth of flavor that comes together in seconds— literally. Feel free to dial up the gochujang if you like yours with an extra fiery kick.
Makes about one cup
INGREDIENTS
1 cup honey
1 tbsp gochujang
METHOD
In a small bowl, mix together honey and gochujang until thoroughly combined.
Store for up to 4 weeks in a tightly sealed container in the fridge.
The below contains affiliate links.
Williams Sonoma Spatula Set
Mother-in-Law’s Gochujang
Le Creuset Honey Pot