Fusion·Dessert
Gochujang Caramel Cookie
A sweet, savory, and subtly spicy cookie that marbles a Korean chili-paste caramel into a soft, chewy sugar cookie dough. Inspired by a recipe from Eric Kim, these cookies offer a unique funky depth that balances heat with sweetness.
Prep
25m
Cook
15m
Total
60m
Serves
18
Method
- 01
In a small bowl, combine brown sugar, softened butter, and gochujang. Mix with a spoon until it forms a smooth, uniform paste, then set aside.
Watch · 0:23
- 02
In a separate large bowl, combine white sugar, salt, baking soda, cinnamon, vanilla extract, a room-temperature egg, and softened butter. Use a spatula or whisk to cream the ingredients together until the mixture is light and fluffy.
Watch · 1:28
- 03
Add the all-purpose flour to the butter mixture. Stir slowly at first to prevent the flour from flying out of the bowl, then mix more vigorously until the flour is fully incorporated and the sides of the bowl are clean.
Watch · 2:25
- 04
Flatten the dough slightly in the bowl. Transfer small, random dollops of the gochujang mixture over the surface. Use a spatula to gently fold the dough over the dollops just until marbled streaks appear; do not over-mix or the cookies will turn entirely orange.
Watch · 3:02
- 05
Cover and refrigerate the marbled dough for 15 to 20 minutes to allow it to firm up for easier scooping.
Watch · 4:11
- 06
Preheat the oven to 350°F (175°C). Use a scoop to place portions of dough onto a parchment-lined sheet pan. Bake for 13 to 15 minutes, or until the edges are lightly browned and the bottoms are golden. Let cool on the pan for a few minutes before transferring to a rack.
Watch · 5:14
From Chef John
“If you're having trouble pronouncing gochujang just try saying 'go Chef Jan' only a lot faster and you will have it.”
“Whenever you pair hot pepper with something sweet it sort of cancels it out.”
“If we're not trying things, what are we doing?”