Sticky Manuka Miso & Gochujang Glaze
A versatile, umami-rich glaze using Manuka honey — perfect for grilled meats, fish or roasted vegetables
This sticky glaze pairs the floral depth of Manuka honey with miso and gochujang for a trending sweet‑savory finish. Quick to make and scalable, it caramelises beautifully under a hot grill or in a hot pan and also works as a dipping sauce or finishing drizzle.
Timing
Cook Time: PT10M
Prep Time: PT15M
Rest Time: PT30M
Total Time: PT55M
Active Time: PT25M
Ingredients
1/3
cup
Manuka honey
(Notes: Use a robust MGO (see Manuka notes); adds floral sweetness and helps caramelise.)
3
tbsp
white miso
(Notes: Adds savoury depth — can use yellow miso if you prefer a milder flavour.)
2
tbsp
gochujang
(Notes: Korean chilli paste for heat and fermented umami; reduce to 1 tbsp for less spice.)
2
tbsp
light soy sauce
(Notes: Provides salt and colour; use tamari for gluten-free.)
1
tbsp
rice vinegar
(Notes: Balances the sweetness with bright acidity.)
1
tbsp
sesame oil
(Notes: Toasted sesame oil gives nutty aroma; use less if cooking at high heat.)
1
tbsp
fresh ginger, grated
(Notes: Adds freshness and warmth.)
2
cloves
garlic, minced
(Notes: Classic aromatic; can roast first for a sweeter, milder note.)
2
tbsp
water
(Notes: Adjusts consistency for brushing or dipping.)
1
tsp
lime juice
(Notes: Optional — brightens the final glaze just before serving.)
Instructions
Step 1
In a small bowl or saucepan, whisk together Manuka honey, white miso, gochujang, soy sauce and rice vinegar until smooth and evenly combined.
Tip: Warm the honey slightly (bain-marie or short microwave pulse) if crystallised so it blends easily.
Step 2
Place the mixture over low heat and add sesame oil, grated ginger and minced garlic. Whisk continuously until aromatic and all ingredients are fully incorporated.
Tip: Keep heat low — you want to melt and meld flavours, not burn the honey or miso.
Timing: PT5M
Step 3
Bring the glaze to a gentle simmer, reduce heat to low and cook, stirring, until glossy and slightly thickened. If too thick, stir in water 1 teaspoon at a time to reach brushing consistency.
Tip: The glaze will thicken more as it cools — aim for a pourable yet clingy texture for best results.
Timing: PT5M
Step 4
Remove from heat and whisk in lime juice if using. Allow the glaze to cool slightly, then transfer to a jar and let it rest at room temperature to let flavours meld and thicken further.
Tip: Cooling concentrates flavours; rest time improves balance between sweet and umami.
Timing: PT30M
Step 5
To use: brush onto meat, fish or vegetables during the final 5–10 minutes of grilling or roasting and again just before serving. Alternatively, warm lightly and serve as a dipping sauce.
Tip: For a sticky finish, apply two thin coats and hold under a hot grill for 1–2 minutes — watch carefully to avoid burning due to the honey.