Sweet and Spicy Korean Ketchup
This easy homemade ketchup gets amplified with the addition of gochujang, a Korean fermented chili paste. The gochujang adds a pleasant heat along with notes of sweetness and umami. Use this ketchup anywhere you want to add a kick of flavor. It's great with fries, burgers, fried foods, grilled meats, and more!
Ingredients
- 1/2 cup ketchup
- 2 tablespoons gochujang (can add more to taste)
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
Instructions
- In a small bowl, whisk together all of the ingredients until thoroughly blended.
- Allow flavors to meld for at least 1 hour in the refrigerator before serving.
- Store leftover ketchup in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Adjust gochujang amount to suit your desired spice level.
- For extra heat, add gochugaru flakes, sambal oelek, minced fresh chilies, sriracha, or chili oil.
- Try using it as a dip, stirred into noodle dishes, as a sandwich spread, drizzled over pizza, or as a marinade.