Smokey, spicy, sweet, and funky
Where do I start? Reminiscing about my childhood, eating chicken nuggets from a famous McPlace? No, not this time. This Korean honey mustard recipe was an absolute experiment, and a massive success. It’s a complex flavor of smokey, spicy, sweet, and funky. It tastes SO GOOD on it’s own for dipping, or charred on the grill.
Our family is definitely a mustard family. Not just yellow mustard, though my little boys do enjoy that. I’m talking stone ground mustard, dijon, horseradish, pickled mustard seeds, the works. That’s how I was raised too: brats and mustard over hotdogs and ketchup.
You ever try that really spicy mustard that comes in the little packets? The ones that are usually included in Chinese takeout, those ones. Let’s just say that’s my food memory which inspired this quick recipe. It’s SO spicy, you can’t taste the mustard. Not the kind of enjoyable spicy where you want to spread it all over your food. I’m talking about the kind of spicy where you only dip a tiny bit, otherwise everything is completely overwhelmed by the potent sauce. There’s definitely a way to improve on that.
As a Chiles and Smoke regular reader – which I’m sure you are – you’d know that gochujang is within in my arsenal of chiles. Fermented, savory, deep chile flavors without overwhelming the food. It enhances the food.
I first made this sauce for my other recipe: Honey Mustard Korean Fried Chicken Poppers. As good as the crispy chicken is, the sauce ended up being the star. I happened to make so much of it, we were able to use it on a number of dishes. My wife put it on her fried rice. I dolloped it on some grilled cheese. Eventually it made itself from dish to dish until I smoked some wings. I knew it was a hit and needed to be shared.
I shouldn’t call this equipment as much as a necessary ingredient: gochujang. I have access to it at local grocery stores, however you can buy the same brand that I use online which makes it really easy:
There’s two main things to consider:
- You really MUST use dijon mustard. We use Grey Poupon (we so fancy) but use whatever you feel tastes great. I don’t find you’ll get the same outcome if you use yellow mustard. If that’s what you try, don’t yell at me!
- Gochujang will thicken as it ages, so you may need to add a tsp of water to thin out the sauce. It should be around the same consistency at ketchup.
This Korean honey mustard sauce is a complex flavor of smokey, spicy, sweet, and funky. It tastes SO GOOD on it’s own for dipping, or charred on the grill.
- 2 tbsp gochujang paste
- 2 tsp dijon mustard, smooth
- 1 tsp soy sauce
- 1 tsp honey
- ½ tsp sesame oil
- 1 tsp water (or as needed)
Mix ingredients together in a bowl. It should be a similar consistency of ketchup. Add water as needed to thin it out. Taste and adjust.