Gochujang Caramel Cookies | Eric Kim | NYT Cooking

Eric Kim’s Cookie Week entry is his Gochujang Caramel Cookie, where brown-sugary caramel meets savory-sweet gochujang. This recipe creates crinkly cookies with satisfyingly chewy texture — what could be better?

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All the food that’s fit to eat (yes, it’s an official New York Times production).

[sterilitewave]

It's criminal that we don't get to see the reactions of everyone trying each other's cookies!

[kevinwhite]

I just made these cookies following the recipe 100% and I cannot describe how good they are using human language. The spiciness is really kind of tertiary to the rest of the flavors - the gochujang is sweet, salty, umami, a little sour/fermented, and that makes for amazing caramel flavor. the spice/chili flake flavor just kinda like... fills in the gaps.

[nca]

Eric is so warm and endearing. Him knowing which cookies everyone made was a truly wholesome moment. Eric is just a walking, breathing hug.😂❤

[chocobojockey]

The concept of this cookie rivals Solha's evil genius mind, thank you Eric these look awesome!! Fun color, simple recipe, and unique taste, I'm trying these out this week!

[leenahong]

As a Korean at first I was freaked out because I've never thought about using gochujang for desserts...and then after watching this video I realized this idea certainly makes sense because sweets and spices together never go wrong🤔

[NewbiaLeogetti]

Awww, the story of his grandma’s gochujang is so sweet.

[johaneyarboi]

Stopped to buy the gochujang after work and made these tonight with my kiddo. OMG. Blew my mind. 😋

[luginub]

I made these the day the recipe came out - they were SO good. I will definitely make these over and over again

The gochujang taste really works. It just gives things a small kick but it doesn't overpower. And they're chewy

[Olife]

These cookies look stunning!
I agree with Eric that gochujang is sometimes too sweet, but it's perfect for a cookie.
Also, the story about his mom bringing out Grandma's gochujang for his dad was just lovely.

[gretaeberhardt]

Eric did a great job with this recipe. These were a big hit. The cookie he came up with without the gochujang is amazing. he didn’t just add it to some eh cookie. Also I didn’t feel like baking directly after making the dough so I formed the dough into a tube shape, wrapped it in waxed paper and refrigerated it for later. I sliced off pieces as I wanted to bake them. Worked great.

[kyleminor]

Just when I think literally EVERY great cookie idea has been invented, Eric comes along. What a charmer and I CANNOT WAIT to add these to my cookie box! Thanks for Cookie Week NYT Cooking! It's my favorite time of the year.

[IsinMoon]

I learned this trick for quick room temp butter from emmymade here on YouTube: flatten the cold butter into a thin layer with a rolling pin, or squishing it with your hand over the butter paper, and leave it at room temp. It’ll soften in 10-15 minutes!

[Martel]

This video was great. He had a great screen presence. Very chill and warm.

[cee-west]

I want to try the gochujang swirl technique but with an almond cookie recipe as a base. A peanut butter cookie base would work well too, but I think having a more simplistic base is better for bringing out the caramel tones. This is a fantastic idea and I can't wait to experiment with it myself!

[toad]

I have never heard of gochujang before this recipe but I was going through my condiments and realized I unknowingly use gochujang all the time. I have Mother In Law’s fermented chile paste concentrate and I only noticed yesterday the back says “our signature gochujang”. So I just tried these today and didn’t even have to go to the store, so easy and delicious, will definitely be a cookie for the end of the year/beginning of the new year! Thanks for sharing.

[laurencowartphoto]

Just have to comment and share love for Eric. What a gem he his to watch cook and to learn from. Thanks for being you!

[DessertGeek]

These sound so fun! And now I totally want to add really dark chocolate to a half batch of these and see how the flavors pop! (They sound amazing as they are, I just love that kind of spicy-chocolate contrast.)

[arivanhxaybanha]

I made this recipe last night *chef's kiss* it's really good. I was shocked that you could use gochujang in a cookie 🤯 the texture of the cookie itself is amazing. Crisp edges and chewy center. Absolute perfection. The taste is sweet with a touch of heat. Love it!!

[yrYK]

i made these cookies and they are the most scrumptious cookies i’ve made!!! the texture is divine! made a chocolate chip version because my friend was skeptical and just wanted a normal chocolate cookie but the texture on the gochujang cookie was superior. highly highly recommend!!!

[aswellshell]

My partner made these for a holiday party and I was skeptical (when I think of the flavor of gochujang I always team it with garlic - and it was hard to separate that intellectually taste wise). But the result is a rich caramel that has a subtle heat akin to a warming spice. Also they look like thin pretty planets with like that Mars red swirl! Try them, its a very solid cookie!