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Gochujang Caramel Cookie
Recipe

15 INGREDIENTS • 11 STEPS • 1HR

Gochujang Caramel Cookie

You have not lived until you try this Gocuhujang Caramel Cookie. Inspired by Eric Kim, this cookie is savory, sweet, and a hint of spice. This recipe defers by actually making caramel and putting it in the cookie.
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
You have not lived until you try this Gocuhujang Caramel Cookie. Inspired by Eric Kim, this cookie is savory, sweet, and a hint of spice. This recipe defers by actually making caramel and putting it in the cookie.
1HR
Total Time
$0.39
Cost Per Serving
Ingredients
Servings
14
us / metric
Unsalted Butter
3/4 cup
Unsalted Butter, softened
Brown Sugar
11 tsp
Brown Sugar
Egg
1
Baking Soda
1 tsp
Baking Soda
Salt
1 tsp
Korean Chili Powder
2 tsp
Korean Chili Powder
plus 1 tsp for garnish
Korean Chili Flakes
to taste
Sea Salt Flakes
to taste
Sea Salt Flakes
to garnish
Gochujang Caramel
Water
1 oz
Water
Unsalted Butter
6 tsp
Gochujang
8 tsp
Nutrition Per Serving
VIEW ALL
Calories
240
Fat
13.2 g
Protein
2.5 g
Carbs
27.1 g
Add to plan
logo
Gochujang Caramel Cookie
Save
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

You can expect to make approximately 15 large cookies.
Cooking InstructionsHide images
step 1
In a mixing bowl, cream together the Unsalted Butter (3/4 cup), Granulated Sugar (1/3 cup), and Brown Sugar (11 tsp) until smooth.
step 2
Beat in the Egg (1) and Vanilla Extract (1 tsp) until well combined.
step 3
In a separate bowl, whisk together the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Salt (1 tsp), and Korean Chili Powder (2 tsp). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
step 4
Allow the dough to rest for about 15 minutes. This helps the flavors meld and the dough relax.
step 5
While the dough rests, make the gochujang caramel. In a small saucepan, combine the Granulated Sugar (7 tsp) and Water (1 oz). Heat over medium-high heat until the sugar dissolves and turns amber in color, do not swirl the pan. Remove from heat and whisk in the Unsalted Butter (6 tsp) and Gochujang (8 tsp) until smooth.
step 6
Gently fold the gochujang caramel into the rested cookie dough until it's evenly distributed. Try not to overmix and keep the ribbons of caramel intact.
step 7
Using a standard ice cream scoop, portion out the cookie dough onto a baking sheet. You can expect to make approximately 15 large cookies.
step 8
Allow the scooped dough to rest in the fridge for 30 minutes (or better for 24 hours) while preheating your oven to 350 degrees F (180 degrees C).
step 9
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown.
step 10
Once baked, while the cookies are still warm, garnish them with a sprinkle of Korean Chili Flakes (to taste) and Sea Salt Flakes (to taste) for an extra kick of flavor and color.
step 11
Let the cookies cool on a wire rack before enjoying these unique and flavorful Gochugaru Gochujang Caramel Cookies.
step 11 Let the cookies cool on a wire rack before enjoying these unique and flavorful Gochugaru Gochujang Caramel Cookies.
Tags
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Snack
Shellfish-Free
Cookies
Vegetarian
Dessert
Winter
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