Gochujang Caramel Cookies
Say Spiced Cookie, Chewy, Sweet and Hint of Spice, Asian Flavored Cookies
Welcome to my newsletter, “The Cookbook Journal” Here is a new recipe, a “Gochujang caramel cookie”, inspired by Asian flavors
Gochujang caramel cookies combine the sweet, spicy, and umami flavor of Korean gochujang (a fermented red chili paste) with the classic chewy cookie structure. The sweetness in the sugar cookie balances out the heat, creating a more interesting flavour profile.
These cookies have been trending since last year, and when I came across Eric Kim's recipe on Instagram, I knew I had to give it a try. It inspired me to create my own version of this delicious treat! These cookies come out perfectly sweet, salty, and spicy in every single bite!
I love baking cookies and experimenting with different flavors. I never thought about using gochujang, a Korean chili paste, in cookies or sweets before, but I believe you shouldn't judge an idea before trying it out. Baking cookies makes me happy and lets me express my creativity and the drama involved in the process makes it even more enjoyable. Plus, the smell that fills the kitchen is simply amazing!
Sometimes you crave a cookie that's more adventurous than the classic chocolate chip. This gochujang caramel cookie gives a delightful twist, providing a unique break from the usual.
I hope you enjoy making and eating this gochujang caramel cookie, inspired by Asian flavors. I certainly loved the process of creating it and I hope you enjoy them just as much!!🍪
Gochujang Caramel Cookie Recipe
Ingredients
For the Cookie:
140g - Butter (softened, I used salted butter)
100g - Caster Sugar
100g -Brown Sugar
2g - Baking Soda
2.4g - Sea Salt
5g -Vanilla Extract
1 Egg or Flax egg (1 tbsp flaxseed powder + 3 tbsp water)
210g -All-Purpose Flour
For Gochujang Butter:
1 tbsp -Butter (softened)
1 tbsp - Korean Gochujang Paste
½ tbsp - Brown Sugar
For Topping:
White Sesame Seeds
Sea Salt
Gochugaru (Korean Chili Flakes) - Optional
Method: -
Prepare the Gochujang Butter:
In a bowl, mix together the softened butter, brown sugar, and gochujang paste until you reach a smooth consistency.
Make the Cookie Batter:
In a mixing bowl, whisk together the softened butter, caster sugar, and brown sugar until just combined.
Add in the egg and vanilla extract, mixing until well incorporated.
Gently fold in the all-purpose flour, baking soda, and sea salt until just combined.
Refrigerate the cookie dough for 20 minutes.
After chilling, swirl in the prepared gochujang butter into the dough.
Divide the dough into equal portions of about 30g each. Place the cookie dough balls in the refrigerator for an additional 30 minutes, or overnight if preferred.
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
Place the cookie dough balls on the baking tray, ensuring to leave a 2-inch gap between each for spreading during baking.
Sprinkle white sesame seeds on top of each cookie dough ball.
Bake at 170°C for 12-13 minutes
After removing from the oven, sprinkle a pinch of sea salt on each cookie and let them rest for 5-6 minutes before enjoying.
Happy baking!