Bonchon Sauce Recipe: Sweet and Spicy Korean-Inspired Glaze

This Korean-inspired glaze brings the perfect balance of sweet and spicy to any dish. I developed this version after testing multiple ratios to nail the signature flavor.

Use it as a dipping sauce, marinade, or finishing glaze. The sauce thickens slightly as it cools, creating a glossy coating that clings beautifully to fried chicken or vegetables.

Ingredients for Bonchon Sauce

Ten simple ingredients. Sweet heat. Glossy perfection every time.

The gochujang is non-negotiable—look for it in the Asian aisle at H Mart or Whole Foods. Brands matter here: Sempio or Chung Jung One are the gold standard (the deeper red, the better). Honey can be swapped for maple syrup if you’re going vegan, but the original uses honey for that sticky, rich base. Soy sauce should be low-sodium so you can control the salt level yourself.

No gochujang? Sriracha plus a bit of miso paste in a pinch, but it won’t be the same. Brown sugar can be swapped for white in a 1:1 ratio, but the molasses notes in brown add depth. Fresh ginger is key—jarred ginger at half the amount works if you’re desperate. The cornstarch slurry is what gives it that glossy finish, so don’t skip it (or use arrowroot powder instead).

This keeps in the fridge for about 2 weeks in a sealed jar. The flavors deepen over time, so it’s actually better after a day or two. Freeze for up to 3 months if you’ve made a big batch—perfect for meal prep.

Step-by-Step Instructions for Sweet and Spicy Korean-Inspired Glaze

Here’s the method. Straightforward, tested, works every time.

Step 1: Bloom the Aromatics in Sesame Oil

Heat a medium saucepan over medium heat and add the 1 tsp sesame oil. Once shimmering, add the 4 cloves garlic cloves and 1 tbsp fresh ginger, stirring constantly for 45-60 seconds until fragrant but not browned.

This step releases the essential oils and builds the flavor foundation. Watch closely—garlic burns easily and will turn bitter if overcooked. You want it just golden at the edges, not dark brown.

Step 2: Combine the Liquid Base and Sweeteners

Pour in the 0.5 cup gochujang, 0.33 cup honey, 0.25 cup soy sauce, 2 tbsp rice vinegar, and 0.25 cup brown sugar. Stir well to combine, using a whisk to break up any clumps of gochujang.

The mixture will look thick and glossy at first. As it heats, the honey and brown sugar will melt, creating a smooth, deep red sauce. Bring this to a gentle simmer over medium-low heat.

Step 3: Simmer to Develop Flavor

Once simmering, reduce heat to low and let it cook for 8-10 minutes, stirring occasionally. You’ll notice the sauce darken slightly and thicken as the sugars caramelize and the flavors meld together.

This slow simmer is crucial—it allows the raw edge of the vinegar to mellow and the gochujang to fully infuse the mixture. Don’t rush this step; the depth of flavor comes from this patience.

Step 4: Create and Add the Cornstarch Slurry

In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until completely smooth with no lumps. Slowly drizzle this slurry into the simmering sauce while whisking constantly.

The sauce will immediately start to thicken. Continue cooking for 2-3 minutes until it reaches your desired consistency—it should coat the back of a spoon but still be pourable. If it gets too thick, add a splash of water to thin it.

You’ll know it’s ready when it has a glossy sheen and ribbons off the whisk. Taste and adjust seasoning if needed, though the balance should be perfect as written.

Creative Variations of This Dish

Mild Family Version

For a less spicy take, reduce gochujang to ¼ cup and add 2 tbsp tomato paste for body. The tomato mellows the heat while keeping the depth of flavor. I make this version when serving the sauce to kids or heat-sensitive friends. 💛

Extra Spicy Kick

Add 1 tbsp gochugaru (Korean chili flakes) along with the gochujang for an intense, fiery version. I also stir in 1 tsp cayenne pepper for those who love serious heat. The sauce will turn a deeper red and have a more complex chili flavor.

Vegan Adaptation

Swap honey for maple syrup and use coconut aminos instead of soy sauce. The maple adds a slightly different sweetness profile, while coconut aminos provide the salty depth. I’ve found this version works beautifully with tofu or vegetable dishes.

Citrus Twist

Add zest and juice of 1 lime at the end for a bright, zesty variation. The acidity cuts through the richness and adds a refreshing note. I love this version with grilled shrimp or chicken skewers. ✨

Nutty Depth

Stir in 2 tbsp creamy peanut butter at the end for a satay-inspired version. The peanut butter creates a richer, creamier sauce that clings beautifully to chicken wings. I recommend using natural peanut butter without added sugar.

Smoky BBQ Fusion

Add 1 tsp smoked paprika and 1 tbsp molasses for a smoky-sweet fusion. This version works wonderfully as a glaze for grilled meats or as a dipping sauce for fries. The molasses adds a deep, caramel-like sweetness.

Frequently Asked Questions