Spicy Gochujang Marinade
Gochujang brings this deep, fermented heat that you can't get from regular hot sauce, and when you balance it with honey and vinegar, it works on basically any grilled meat. This is a blender marinade so everything gets broken down smooth - no chunks of garlic burning on the grill.
Ingredients
- 3 tablespoons gochujang Korean chili paste
- 3 tablespoons honey
- 3 tablespoons unseasoned rice vinegar
- 1.5 tablespoons low-sodium soy sauce
- 1.5 tablespoons sesame oil
- 1/2 medium yellow onion roughly chopped
- 4 cloves garlic
- 2 teaspoons paprika
Instructions
- Add gochujang, honey, rice vinegar, soy sauce, sesame oil, chopped onion, garlic, and paprika to blender.
- Blend on high for 30-45 seconds until completely smooth.
- Pour half the marinade over meat in a bowl or zip-top bag.
- Refrigerate for at least 30 minutes or up to several hours.
- Cook meat using preferred method until done.
- Rest meat for 5 minutes.
- Brush with reserved marinade before serving.
Notes
Makes enough marinade for 2 pounds of meat. Best with chicken thighs or skirt steak.