Gochujang Ketchup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 180
Gochujang is a Korean chilli paste, that dates to the mid-ninth Century and enhances every dish it’s added to, as well as working well outside of Korean-style cooking too. It’s such a popular ingredient in Korea that The Sunchang 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 six months, mellows the heat and gives a deep umami flavour. Dollop copiously over chips, in burgers. Can be stored in a fridge for up to one month. This recipe makes about 800 ml of ketchup and you need to sterilise jars before you begin.
recipe updated 22 Jul 2025
Ingredients
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- Onion
- 150 g
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- Garlic clove
- 4
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- Ginger
- 10 g
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- Lime
- 1
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- Vegetable oil
- 1 tablespoon
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- Tomato purée
- 2 tablespoons
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- Tinned tomatoes
- 400 g
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- Brown sugar
- 4 tablespoons
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- Apple cider vinegar
- 3 tablespoons
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- Soy sauce
- 2 tablespoons
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- Water
- 150 g
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- White pepper
- ½ teaspoon
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- Gochujang
- 3 tablespoons
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- Gochugaru
- 2 tablespoons
Tools
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kCook Multi
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Jar
Step preview
- Fit the Max Blade (or Knife Blade for CookEasy+)
- Add oil into the appliance bowl, attach the lid without the filler cap
- Assemble the Direct Prep attachment with the thick slicing disc, and turn it to position 1
- Slice onion into the appliance bowl
- Cook - 4 minutes, 120ºC, speed 3
- Then add the ingredients
- Cook – 1 minute, 120ºC, speed 3
- Then add the next ingredient
- Cook - 3 minutes, 120ºC, speed 3
- Then add the ingredients
- Cook - 2 minutes, 110ºC, speed 3
- Cook - 20 minutes, 98ºC, speed 3
- Then add lime juice
- Mix – 1 minute, speed 4
- Fit the filler cap
- Blend – 2 minutes, speed 12
- Transfer ketchup into sterilised jars
- Serve