How to use gochujang for Korean BBQ
Learn what gochujang is, how to turn it into a marinade or glaze and how to prevent burning on the grill.
Gochujang is a Korean fermented chilli paste with umami, moderate heat and gentle sweetness. On the BBQ it works best mixed with soy, acidity and sweetness, with a clean portion reserved for glazing near the end.
What is gochujang?
Gochujang combines red chilli, fermented soy, glutinous rice and salt. It is thicker and more complex than ordinary chilli sauce and should be treated as a flavour base rather than a finished sauce.
Marinade, sauce or glaze
Thin it for marinades and keep it concentrated for a glaze. Reserve a clean portion before raw chicken touches the mixture, then brush on thin layers during the final stage of cooking.
Balancing the flavour
Soy adds umami, honey or brown sugar softens the heat, and rice vinegar or lime adds freshness. Ginger, garlic, spring onion and sesame are natural partners.
Preventing burnt sugar
Cook mainly over indirect heat. Bring the meat close to doneness before glazing, then build several thin coats. Aim for deep mahogany rather than blackened patches.
Recipes that put this into practice
Korean Style Sticky Chicken: Gochujang Glazed
Gochujang gives the chicken umami, gentle heat and fermented depth. Splitting the sauce keeps one portion safe for glazing, so the final layer thickens near the end without burning too early.
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Crispy Filet Bites
These KFC-style crispy chicken bites use cornstarch, flour and baking powder for crunch without deep-frying. Indirect BBQ heat works like an oven, while an air fryer circulates the heat more forcefully. Chicken thigh stays juicy and the honey-gochujang glaze turns them into Korean fried chicken-style bites. KFC is used only as a familiar style comparison; this is an independent recipe.
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Crunchy Chicken Bites
Ground chicken with gochujang, sesame oil, garlic, spring onion and cheddar creates a juicy savory filling. Puff pastry supplies the crisp shell and cooks evenly on the BBQ, in the oven or air fryer.
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Asian Chicken Meatballs
Egg, breadcrumbs and finely grated carrot keep the ground chicken juicy. Soy, ketjap, ginger and garlic build the savory base, while teriyaki sauce is added near the end for a sticky glaze.
View recipeFAQ
Is gochujang the same as sambal?
No. Gochujang is fermented, thick and gently sweet, while sambal is usually sharper and saltier.
How hot is gochujang?
Heat varies by brand. Start modestly and balance it with soy, sweetness and acidity.
Can I use gochujang in an air fryer?
Yes. Apply it late or serve it as a dip to protect the sugars from burning.