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Gochujang Cookies

These savory + sweet gochujang cookies are worth all the hype

By Kim Pham

Spicy Bulgogi Sauce
30 min
serves 6


  • two mixing bowls
  • whisk
  • parchment paper
  • sheet tray
  • oven


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • 1 Omsom Korean Spicy Bulgogi Sauce
  • ½ cup unsalted butter, at room temperature 
  • 2 tbsp. brown sugar 
  • 1 cup white sugar 
  • 1 egg, at room temperature
  • ½ tsp. Kosher salt 
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • 1 ¾ cups all-purpose flour


Inspired by Eric Kim's recipe for gochujang cookies!

Prep your cookie dough!

  1. In a bowl, combine Omsom sauce, brown sugar, and a dollop of butter. 
  2. In a separate bowl, combine butter, white sugar, egg, salt, vanilla extract, and baking soda until well combined. Add flour and fold into mixture, being careful not to over-mix. Chill the dough in the fridge for 15 minutes.

Let’s get cooking!

  1. Heat oven to 350F. 
  2. Remove dough from fridge and spoon 3-4 dollops of Omsom mixture throughout the dough. With a spoon or finger, swirl mixture into dough, using few strokes so that the dough shows red ribbons.
  3. Measure out ¼ cup balls of dough and place onto sheet tray, spacing ~3’’ apart. Bake for 11-13 minutes. Let cool and enjoy!
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