Gochujang Tomato Glaze

Name: Gochujang Tomato Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: 1/2 cup strained tomatoes (120 ml) Tomato; 2 tbsp gochujang (30 ml) Gochujang; 1 cup water (240 ml) Water; 3 tbsp honey (45 ml) Honey; 2 tbsp tamari (30 ml) Tamari; 1 tbsp apple cider vinegar (15 ml) Cider Vinegar; 1 tbsp minced garlic (9 g) Garlic; 1/2 tsp ground coriander (1 g) Coriander; 1/2 tsp fennel seeds (1 g) Fennel Seed

Independent adaptation of a publicly published Rob Rubba recipe. Not affiliated with, sponsored by, or endorsed by Rob Rubba.

Gochujang Tomato Glaze from a starred kitchen & national award winner.

Ratio

Tomato 120 mlGochujang 30 mlWater 240 mlHoney 45 mlTamari 30 mlCider Vinegar 15 ml

Ingredients

Tomato — 1/2 cup strained tomatoes (120 ml)
Gochujang — 2 tbsp gochujang (30 ml)
Water — 1 cup water (240 ml)
Honey — 3 tbsp honey (45 ml)
Tamari — 2 tbsp tamari (30 ml)
Cider Vinegar — 1 tbsp apple cider vinegar (15 ml)
Garlic — 1 tbsp minced garlic (9 g)
Coriander — 1/2 tsp ground coriander (1 g)
Fennel Seed — 1/2 tsp fennel seeds (1 g)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Rob Rubba works in Vegetable-forward American at Oyster Oyster; credentials include James Beard Outstanding Chef 2024; Michelin 1* (Oyster Oyster).

Adapted from a Rob Rubba recipe (Rob Rubba / Food & Wine).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rob Rubba / Food & Wine (published as “Gochujang Tomato Glaze”). Full citation lives in Provenance.