Dip into this savory and spicy Korean Honey Mustard with, well, anything! Only a few ingredients are needed to transform your food. I wish I had thought of this years ago.
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 its 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.
Do 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 that 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 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 are 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 as ketchup.