Manuka Honey, Miso & Gochujang Glaze
Sweet, smoky and umami-rich glaze for grilling, roasting and drizzling
A versatile, trend-forward sauce combining New Zealand Manuka honey with white miso and gochujang for a glossy, sticky glaze. Perfect for brushing on chicken, salmon or roasted veg — trending flavours that balance heat, sweet and umami.
Timing
Cook Time: PT05M
Prep Time: PT10M
Rest Time: PT05M
Total Time: PT20M
Active Time: PT15M
Ingredients
3
tbsp
manuka honey
(Notes: UMF 12+, runny is best)
2
tbsp
white miso paste
(Notes: smooth, adds umami and body)
1
tbsp
gochujang
(Notes: Korean chilli paste — adjust to taste for heat)
2
tbsp
tamari
(Notes: or light soy sauce for saltiness)
1
tbsp
rice vinegar
(Notes: brightens the glaze)
1
tsp
sesame oil
(Notes: toasted sesame oil gives depth)
1
clove
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: finely grated)
1
tbsp
hot water
(Notes: to loosen if needed)
1
tsp
toasted sesame seeds
(Notes: optional, for garnish)
Instructions
Step 1
In a small bowl whisk together the manuka honey, white miso, gochujang, tamari, rice vinegar, sesame oil, grated garlic and ginger until smooth.
Tip: Use a small whisk or fork to break up any miso lumps; taste and adjust gochujang for desired heat.
Step 2
Transfer the mixture to a small saucepan and warm over medium heat, stirring constantly until it just begins to steam and the ingredients are fully combined.
Tip: Keep the heat gentle — avoid a rolling boil which can dull the honey flavour.
Timing: PT01M
Step 3
Reduce heat to low and simmer for 2–3 minutes, stirring, until the glaze is glossy and slightly thickened. If it’s too thick, stir in a little hot water, 1 teaspoon at a time, to reach the desired consistency.
Tip: The glaze will thicken more as it cools; aim for a pourable, brushable texture.
Timing: PT02M
Step 4
Remove from the heat and let the glaze rest and cool for 5 minutes so flavours meld and it thickens slightly.
Tip: Cooling helps the glaze cling better when brushed onto meats or veg.
Timing: PT05M
Step 5
Brush the warm glaze onto chicken, salmon, pork or roasted vegetables during the last 5–10 minutes of cooking. For a sticky finish, apply a second coat and briefly char under a hot grill or over a hot bbq.
Tip: If using for grilling, reserve some glaze for serving rather than repeatedly brushing raw juices back into the glaze.
Step 6
Store any leftover glaze in a sterilised jar in the fridge for up to 2 weeks. Rewarm gently before using; stir in a splash of water if it has thickened too much.
Tip: Shake or whisk before using if separation occurs.