This Korean-inspired hot honey swaps traditional red pepper flakes for gochugaru, giving you a fruitier, more complex heat that’s incredible on grilled meats, pizza, biscuits and more.
Gochugaru hot honey is a sweet, mildly spicy condiment made by infusing honey with gochugaru (Korean chili flakes) and a splash of rice wine vinegar. It comes together in under 10 minutes on the stovetop and pairs beautifully with grilled chicken, ribs, pizza, biscuits and cheese boards.
What Is Gochugaru Hot Honey?
Hot honey has been one of the biggest food trends of the last few years, and for good reason. That combination of sweet, spicy and slightly tangy hits every note at once.
Traditional hot honey is made with red pepper flakes and apple cider vinegar. This version swaps those out for gochugaru, a Korean chili flake made from sun-dried red peppers. The difference is noticeable from the first drizzle.
Gochugaru has a fruitier, smokier, more nuanced heat than standard red pepper flakes. It brings complexity without the sharp bite, which makes this hot honey incredibly versatile. You’ll want to put it on everything.
If you’ve been cooking Korean-inspired BBQ or following the swicy flavor trend that’s taking over backyard cookouts, this is the condiment your kitchen has been missing.
Gochugaru Hot Honey
Ingredients
- 1 cup honey
- 1 tbsp gochugaru, Korean chili flakes
- 1/2 tsp red pepper flakes, optional for more heat
- 1 tbsp rice wine vinegar
Instructions
- Mix: Place the honey and chili flakes in a small saucepan. Stir to combine.
- Heat: Place the saucepan over low heat. Warm for 5-10 minutes, stirring occasionally, until the honey is thin and fragrant and the gochugaru is fully infused. Don't let it boil.
- Finish: Remove the pan from the heat. Stir in the vinegar. Let it cool for about 20 minutes. Strain and store.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Honey: Any standard honey works here. A mild clover honey lets the gochugaru flavor shine. Raw honey also works but avoid heating it above 150F if you want to preserve its raw properties.
- Gochugaru: This is the star ingredient. Look for it in the Asian foods aisle at most major grocery stores, at an Asian market, or online. It comes in flakes and powder. I prefer the flakes, but both will work.
- Chili Pepper Flakes: Gochugaru is pretty mild, so if you want to increase the heat, add some chili pepper flakes.
- Rice Wine Vinegar: Adds a subtle tang that balances the sweetness.
Substitutions: Can't find gochugaru? Substitute 2 teaspoons of red pepper flakes. The heat will be sharper and less fruity, but it will still make a great hot honey.
See the full recipe card above for servings and a full list of ingredients.
How to Make Gochugaru Hot Honey
Step 1: Combine honey and gochugaru
Add the honey and chili flakes to a small saucepan. Stir to combine.
Step 2: Heat low and slow
Place the saucepan over low heat. Warm the mixture for 5-10 minutes, stirring occasionally, until the honey is thin and fragrant and the gochugaru is fully infused. Don’t let it boil.
Step 3: Add the vinegar
Remove the pan from heat. Stir in the rice wine vinegar. Let it cool for 20 minutes. Strain into a jar or squeeze bottle.
How to Use Gochugaru Hot Honey
Once you make a batch of this, you’ll find yourself reaching for it constantly. Here are some of the best ways to use it:
- Grilled chicken: Drizzle over thighs, wings or drumsticks right off the grill for an instant glaze
- Ribs: Brush on during the last few minutes of a smoke session for a sticky, spicy-sweet finish
- Pizza: A drizzle over a finished pie is a game changer. Try it on our Hot Honey Bee Sting Pizza
- Biscuits: The combination of fluffy biscuit and hot honey is unbeatable. See it in action on our Nashville Hot Honey Chicken and Biscuits
- Cheese boards: Pour over a block of brie or cream cheese and serve with crackers
- Vegetables: Try it drizzled over grilled carrots, roasted cauliflower or sweet potatoes
Storage
Store cooled hot honey in an airtight glass jar or squeeze bottle at room temperature for up to 2 months. Honey is naturally antimicrobial, so it does not need to be refrigerated. Keep it away from direct sunlight and heat sources.
Per USDA guidelines, honey stored properly at room temperature has an indefinitely stable shelf life, though flavor is best within the first 2 months for this infused version.
GCG Pro Pitmaster Tips
- Don’t rush the heat; low and slow is the move here
- Strain it if you want it smooth
- Want more depth, cook it all on the smoker; check out my smoked hot honey recipe for the full method
- Adjust the heat to your crowd; 1 tablespoon of gochugaru gives you a medium heat
Gochugaru is a Korean chili made from sun-dried red peppers. It has a fruity, mildly smoky flavor with a gentle heat that builds gradually. It’s less sharp and more complex than standard red pepper flakes, which makes it ideal for infusing into honey.
It has a medium heat level with noticeable warmth that builds as you eat it, but it’s not overwhelming. If you’re sensitive to spice, start with 2 teaspoons and taste as you go.
Gochujang is a fermented chili paste and has a very different texture and flavor profile. It won’t infuse into honey the same way. Stick with gochugaru flakes for this recipe.
Most major grocery stores carry gochugaru flakes in the Asian foods aisle. You can also find it at Asian markets or order it online. Look for it labeled as Korean chili flakes.
Yes, and it actually gets better after a day or two as the flavors continue to meld. Make it up to 2 months in advance and store at room temperature.
More Korean Inspired Recipes
- Korean-Inspired Beef Lettuce Wraps
- Grilled Kalbi Ribs (Korean Short Ribs)
- Spicy Pork Korean Burger with Gochujang Mayo
- Grilled Korean Chicken Wings with Sticky BBQ Sauce
