Smoky Manuka Honey Soy-Ginger Glaze
An umami-forward glaze with Manuka honey, gochujang and toasted sesame — perfect for roast veg, chicken or salmon
A quick, trend-forward glaze that balances the floral depth of Manuka honey with soy, rice vinegar and a hit of gochujang chilli. Ready in under 25 minutes, it makes a glossy, sticky coating for grilled protein or a drizzle for salads and bowls.
Timing
Cook Time: PT8M
Prep Time: PT10M
Rest Time: PT5M
Total Time: PT23M
Active Time: PT18M
Ingredients
3
tbsp
manuka honey
(Notes: use a high-MGO Manuka for pronounced flavour)
4
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
gochujang
(Notes: Korean chilli paste — adjust for heat)
1
tbsp
rice vinegar
(Notes: adds brightness)
1
tsp
fresh ginger, grated
1
clove
garlic, minced
1
tsp
sesame oil
(Notes: toasted sesame oil for aroma)
2
tbsp
water
(Notes: to loosen if too thick)
1
tsp
cornflour
(Notes: mixed with 1 tsp water as slurry to thicken (optional))
1
tbsp
toasted sesame seeds
(Notes: for finishing)
Instructions
Step 1
Prepare ingredients: grate the ginger, mince the garlic and measure the Manuka honey, soy sauce, gochujang and rice vinegar into a small bowl.
Tip: If your Manuka honey is very thick, warm the jar briefly in a bowl of hot water to loosen it for easier measuring.
Timing: PT3M
Step 2
In a small saucepan over medium heat combine the soy sauce, gochujang, rice vinegar and water. Whisk until the gochujang is fully dissolved and the mixture is smooth.
Tip: Use a silicone spatula to press out any gochujang lumps; tasting at this stage helps balance the sweet and salty notes.
Timing: PT2M
Step 3
Reduce heat to low, add the grated ginger, minced garlic and Manuka honey. Stir continuously until the glaze is glossy and just beginning to thicken.
Tip: Avoid boiling vigorously once the Manuka is added — gentle heat preserves the honey’s delicate flavours.
Timing: PT4M
Step 4
If you prefer a thicker glaze, whisk the cornflour slurry and stir it into the saucepan. Simmer gently for another minute until the sauce coats the back of a spoon.
Tip: Add the slurry gradually — the sauce will thicken as it cools, so aim for slightly thinner than final desired consistency.
Timing: PT1M
Step 5
Remove from the heat, stir in the sesame oil, and allow the glaze to rest for 5 minutes. Transfer to a jar and sprinkle with toasted sesame seeds before using.
Tip: Once cooled, store in the fridge for up to 10 days; gently warm before using to restore gloss.
Timing: PT5M