Gochujang Caramel

Name: Gochujang Caramel
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 1 cup
Ingredients: 1/3 cup heavy cream; 1 to 2 tablespoons gochujang (use less for a milder sauce); 1 cup sugar; 1/3 cup water; 2 teaspoons kosher salt, plus more to taste

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Level: Easy

Total: 20 min
Active: 20 min

Yield: about 1 cup

Gochujang is my secret weapon. I reach for it constantly, folding its savory depth into everything from marinades to sauces — but I especially love surprising people by using it in something sweet. This gochujang caramel from my book Hand Taste: Cook Like a Korean Grandmother is one of my favorite ways to do exactly that. It’s perfect on ice cream, served with a pie or drizzled on fruit. The possibilities are endless.

Level: Easy

Total: 20 min
Active: 20 min

Yield: about 1 cup

Ingredients

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1/3 cup heavy cream

1 to 2 tablespoons gochujang (use less for a milder sauce)

1 cup sugar

1/3 cup water

2 teaspoons kosher salt, plus more to taste

Directions

In a small bowl, whisk together the cream and gochujang. Set aside.
In a medium saucepan, stir together the sugar, water and salt over medium heat until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the sugar turns a deep amber color, 5 to 6 minutes.
Remove the pan from the heat and pour in the cream mixture to stop the caramel from browning further. (Be careful. The cream will bubble up aggressively when it hits the sugar.) Stir until smooth. When cool enough, taste and stir in a pinch more salt or more gochujang if desired.