Gochujang Ketchup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    90
based on 1 ratings

Gochujang is a Korean chilli paste those dates to the mid-9th Century and enhances every dish it’s added to, as well as working really well outside of Korean-style cooking too. It is such a popular ingredient in Korea that The Sun Chang Gochujang Festival is held every year in Gochujang Village, celebrating the home of traditional Korean sauce, or ‘Jang’. While gochujang, and its chilli flake counterpart gochugaru, is made with dried chillies, the traditional process of fermentation, lasting at least 6 months, mellows the heat and gives a deep umami flavour. Dollop copiously over chips, in burgers, or try it alongside our Korean Gamja Hotdog Bites recipe. This recipe makes enough for 2 x 400 ml jars. You can store the Gochujang Ketchup in the fridge for up to 1 month.

recipe updated 29 Feb 2024

Ingredients

  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    4
  • Ginger icon
    Ginger
    10 g
  • Lime icon
    Lime
    1
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Tomato purée icon
    Tomato purée
    2 tablespoons
  • Tinned tomatoes icon
    Tinned tomatoes
    400 g
  • Brown sugar icon
    Brown sugar
    4 tablespoons
  • Apple cider vinegar icon
    Apple cider vinegar
    3 tablespoons
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Gochugaru icon
    Gochugaru
    2 tablespoons
  • Gochujang icon
    Gochujang
    3 tablespoons
  • Water icon
    Water
    150 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Food processor bowl
  • kCook icon Jar

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add vegetable oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
  5. Then add onion to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 2
  7. Then add garlic clove and ginger to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until fragrant - 1 min, 120°C, Stir 2
  9. Then add tomato purée to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted until combined - 3 min, 120°C, Stir 2
  11. Then add tinned tomatoes, brown sugar, apple cider vinegar, soy sauce, gochugaru, gochujang and water to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until combined - 2 min, 110°C, Stir 1
  13. Cook with splashguard fitted until thickened - 18 min, 105°C, Stir 2
  14. Then add lime to the Cooking Chef XL Bowl
  15. Stir with splashguard fitted until combined - 1 min, Speed Min
  16. Leave until cool - 1 hr
  17. Assemble the Food Processor Attachment to the machine
  18. Fit the Knife blade to the machine
  19. Transfer content of Cooking Chef XL Bowl to food processor bowl
  20. Attach the lid and ensure it is locked into place
  21. Blend until smooth
  22. Divide content of food processor bowl between 2 jars
  23. Serve
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