Manuka Honey Gochujang & Miso Glaze
A glossy, umami-rich glaze that pairs with grilled veg, fish or pork — sweetened with certified Manuka honey
A versatile savoury glaze marrying New Zealand Manuka honey with Korean gochujang and white miso for a trendy sweet‑umami finish. Quick to make and keeps well in the fridge — perfect for brushing over grilled meats, roasted vegetables or drizzling onto bowls.
Timing
Cook Time: PT8M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT28M
Active Time: PT18M
Ingredients
4
tbsp
Manuka honey
(Notes: use certified MGO/UMF Manuka honey for best flavour)
2
tbsp
Gochujang
(Notes: Korean red pepper paste; reduce if you prefer milder heat)
1
tbsp
White miso paste
(Notes: adds rounded umami)
2
tbsp
Tamari or light soy sauce
(Notes: tamari for gluten-free option)
2
tbsp
Rice vinegar
(Notes: brightens the glaze)
1
tbsp
Sesame oil
(Notes: toasted sesame oil preferred)
1
clove
Garlic
(Notes: finely grated or minced)
1
tsp
Fresh ginger
(Notes: finely grated)
1-2
tbsp
Cold water
(Notes: to loosen to preferred consistency)
1
tsp
Toasted sesame seeds
(Notes: optional garnish)
Instructions
Step 1
Whisk the Manuka honey, gochujang, white miso, tamari and rice vinegar together in a small bowl until smooth and homogenous.
Tip: If miso forms small lumps, press through a fine sieve or whisk vigorously.
Timing: PT2M
Step 2
Heat sesame oil in a small saucepan over low heat, add the grated garlic and ginger and cook, stirring, until fragrant (about 30–60 seconds).
Tip: Keep the heat low to avoid burning the garlic which will make the glaze bitter.
Timing: PT1M
Step 3
Add the honey/gochujang mixture to the pan, stirring constantly. Bring to a gentle simmer and cook for 4–6 minutes until glossy and slightly thickened.
Tip: Stir continuously and reduce heat if bubbling too vigorously — you want a glossy, syrupy texture.
Timing: PT6M
Step 4
If the glaze is too thick, stir in 1–2 tablespoons of cold water to reach your desired consistency and simmer for another minute to marry the flavours.
Tip: Add water sparingly — the glaze will thicken as it cools.
Timing: PT2M
Step 5
Remove the pan from the heat and let the glaze cool for 10 minutes. Transfer to a jar, sprinkle with toasted sesame seeds if using, and use to brush onto grilled proteins or vegetables.
Tip: Store in the fridge for up to 7 days; bring to room temperature or warm slightly before using if the honey firms up.
Timing: PT10M