I’m a ketchup kind of girl. Forget the mustard or relish on my hotdog. Please hold the mayo on my deli sandwich. But load that burger up with ketchup! As a kid, I would put ketchup on anything. I loved it then, and I definitely love it now.
Greg and I have made it our mission to make the perfect burger. This includes everything from meat to bread to finding the right condiments. We like our meat smashed on a cast iron skillet so it cooks in its own fat. Potato roll is a must followed by bibb lettuce and a thin slice of tomato. The only addition that would put it over the top is a spicy, creamy ketchup. Hence, the idea for this Korean gochu ketchup. Plus it’s the perfect dip for a side of fries!
I used a spicy chipotle ketchup recipe from skinnytaste.com as a starting point for this recipe. I made several different ketchup recipes and found this one to be genuinely close to the heinz ketchup flavor that I am most familiar with. I added Korean red hong chili peppers to give it that extra Korean kick. This recipe uses simple ingredients and is quick and easy to make. The end result is ketchup that is vibrant, creamy, spicy, tangy, and all natural!
Side note, if you find your final ketchup to be a bit too spicy for your taste, you can always add a little white vinegar or even blend some daikon radish in the blender.
Try it on your favorite burger, fries, hot dogs, and pretty much anything else. If you try this recipe share it on instagram with thekimchichick so I can see it too!
- 6 oz can tomato paste
- ¼ cup agave
- ½ cup white vinegar
- ¼ cup water
- 2 red Hong gochu peppers seeds and all, cut in half lengthwise
- ¾ tsp salt
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- Whisk all ingredients into a pot on high heat and bring to a boil
- Then turn the heat to low and bring it to a low simmer for 30 minutes
- occasionally mix the sauce
- Allow the mixture to cool
- Place the mixture into a blender and blend on high for 1-2 minutes
- Serve or refrigerate and enjoy for up to 2 weeks
- If you prefer to not have seeds in the ketchup then strain through small strainer before serving (I don't mind the seeds so I skipped this step)