I’ve just discovered this glaze (courtesy of Mildred’s) and used it on their Korean style no chicken burger and honestly it was divine! This glaze will store for up to 2 weeks in a jar in the fridge and it is super easy to make. I managed to find the gochujang at Sainsbury’s, which made it easy to source as well. Perfect!
Korean Style Glaze
Makes
380
GramsPrep time
10
minutesCooking time
15
minutesIngredients
2 Garlic cloves – finely grated
2cm (3/4 inch) piece of fresh ginger root – peeled & finely grated
120ml (4 fl oz) of soy sauce or tamari
120g (4 1/4 oz) of gochujang
120g (4 1/4 oz) of soft light brown sugar
1 tbsp rice vinegar
7 tbsp water
1 tbsp cornflour
1 tbsp sesame oil
1 tbsp sesame seeds
Directions
- In a small to medium saucepan add the garlic, ginger, soy sauce, gochujang, sugar, vinegar and 5 tablespoons of the water. Heat gently over a low heat for around 5-10 minutes, stirring frequently until the sugar has dissolved.
- In a small bowl coming the cornflour and the remaining 2 tablespoons of water and mix to form a smooth paste. Add the cornflour paste to the saucepan and raise the temperature slightly. Continue to stir for 2-3 minutes until the sauce becomes thick and glossy.
- Take off the heat and allow to cool. Whisk the sesame oil and sesame seeds into the glaze. Transfer to a bottle or jar and store in the fridge for up to 2 weeks.
Notes
- Fantastic glaze to coat your no chicken vegan burgers in, use in a stir fry or as a dipping sauce.