Adapted from Ottolenghi’s miso butter onions, this Gochujang Butter Onions recipe transforms the humble onion into something incredibly delicious with just three ingredients: gochujang, butter and water. The garnishes aren’t a requirement, though they do add colour and freshness. Serve as is, over rice or with some crusty bread.
Table of Contents
- Introduction
- Ingredient Breakdown
- Gochujang and Butter: A Match Made in Heaven
- Elevating the Humble Onion
- Gochujang Butter Onions Serving Suggestions
- Tips for Success
- The Final Touch: Garnishes That Matter
- A Simple Recipe with Big Flavours
Introduction
Onions are often relegated to the background, playing a supporting role in soups, stews, and sauces. But have you ever thought of them as the star of the show? This Gochujang Butter Onions recipe changes that narrative. Adapted from Ottolenghi’s miso butter onions, it takes the humble onion and transforms it into a bold, flavour-packed veggie centrepiece. With just a few ingredients—gochujang, butter, and water—you’ll be amazed at how much depth of flavour can be coaxed out of something so simple. Whether served over rice, with crusty bread, or on its own, these onions will command attention at your table.
Ingredient Breakdown
- Onions (small): Onions are the backbone of this dish. Their natural sweetness comes to life through slow roasting, allowing them to absorb the butter and gochujang sauce.
- Salted butter: Rich and indulgent, the butter brings the sauce together, adding a creamy, salty element that pairs perfectly with the sharpness of the onions.
- Gochujang: A Korean fermented chilli paste, gochujang is sweet, spicy, and umami-rich, giving the dish a deep, savoury kick.
- Boiling water: The water helps create a rich sauce by melting the butter and thinning out the gochujang, ensuring it coats the onions evenly.
- Spring onion: A light garnish that adds brightness and a mild onion flavour to the finished dish.
- Fresh coriander: This optional garnish brings a pop of freshness and vibrant colour to balance the bold, rich sauce.
- Sesame seeds: A final sprinkling of sesame seeds adds a nutty crunch, complementing the softness of the roasted onions.
Gochujang and Butter: A Match Made in Heaven
At the heart of this dish is the unlikely but perfect pairing of gochujang and butter. Butter, with its creamy and slightly salty profile, mellows the heat of the gochujang without dulling its complex flavour. The result? A silky sauce that’s rich, spicy, and just a little bit sweet. This combination is incredibly versatile—use it to elevate vegetables, slather it on grilled meats, or drizzle over roasted potatoes.
For this recipe, the sauce is poured over the onions before they go into the oven, giving them plenty of time to absorb all those intense flavours. As the butter melts and mingles with the gochujang, it creates a sauce that thickens and intensifies as it cooks. The onions, basted regularly, become tender and caramelised, with beautifully charred edges. The transformation is stunning, and you’ll be left wondering why you haven’t been making onions the star of your meals all along.
If you’ve bought a tub of gochujang for this recipe and are wondering what to do with the rest of it, why not try one of my many gochujang-based recipes? My favourites are my Gochujang Charred Cabbage, Gochujang Salmon Bowl and Gochujang Aubergine Focaccia.
Elevating the Humble Onion
It’s easy to overlook onions in favour of flashier vegetables, but this recipe will change your perspective. Onions are naturally sweet, and when roasted, they become even more so. Their sugars caramelise, and the flesh turns buttery soft, almost melting in your mouth. But there’s more to these onions than just sweetness. Gochujang adds a complex layer of spice and umami, and the butter creates a rich, luxurious texture.
Roasting the onions cut-side down first ensures that they absorb as much sauce as possible. Then, flipping them halfway through cooking allows the tops to char and crisp slightly, adding texture to the finished dish. The careful basting throughout the roasting process is key here, ensuring that the onions stay moist and soak up the full flavour of the sauce.
Gochujang Butter Onions Serving Suggestions
These Gochujang Butter Onions are incredibly versatile. You can serve them as a main course, piled over steamed rice, or with a side of crusty bread to soak up the rich sauce. For something a little more indulgent, serve them alongside roasted meats or fish. The onions also work brilliantly as part of a larger spread—think of them as a dramatic side dish at a dinner party or a flavour-packed addition to a vegetarian feast.
The garnishes are optional, but they’re highly recommended. Spring onions add a touch of brightness, balancing out the richness of the butter and gochujang. Fresh coriander adds a herbal, citrusy note, while sesame seeds provide a welcome crunch and nutty flavour. Each garnish brings something unique to the table, making the final dish even more exciting.
Tips for Success
- Choose the right onions: Small onions work best for this recipe as they cook through evenly and retain their shape. Avoid larger onions, which might become too soft and lose their structure.
- Don’t skimp on basting: Basting the onions ensures that they remain moist and continue to absorb the sauce as they cook. The sauce will thicken as it reduces, clinging to the onions and adding depth of flavour.
- Adjust the spice level: If you’re new to gochujang, start with a smaller amount and adjust to taste. Gochujang varies in heat, and some brands can pack quite a punch. If you prefer a milder version, opt for a lighter touch on the gochujang and add more butter for a creamier, less spicy finish.
The Final Touch: Garnishes That Matter
While the garnishes are technically optional, they add so much to the final dish. Don’t underestimate the power of a little fresh herb and some crunchy seeds. Spring onions bring a delicate sharpness, cutting through the richness of the butter, while fresh coriander adds a burst of brightness. The sesame seeds? They’re the perfect finishing touch, providing a nutty crunch that contrasts beautifully with the softness of the onions.
If you want to experiment, you could also try other garnishes like toasted almonds, chilli flakes, or even a drizzle of sesame oil. The beauty of this dish is that it’s adaptable. You can personalise it to your taste while still keeping the focus on the gochujang-buttered onions.
A Simple Recipe with Big Flavours
This recipe proves that sometimes the simplest dishes are the most rewarding. With just three core ingredients—onions, butter, and gochujang—you can create something truly spectacular. The roasting process brings out the best in the onions, while the sauce delivers a powerful punch of flavour. Whether served as a side or a main, these Gochujang Butter Onions are sure to impress.
Try them once, and you’ll find yourself coming back to this recipe again and again. Whether you’re a fan of bold, spicy dishes or just looking for a new way to enjoy onions, this dish ticks all the boxes. Simple, satisfying, and incredibly flavourful—it’s a recipe that turns the ordinary into the extraordinary.
Gochujang Butter Onions
Though onions are the backbone of so many dishes, they can actually make a brilliant centrepiece. Adapted from Ottolenghi’s miso butter onions, this recipe transforms the humble onion into something incredibly delicious with just three ingredients: gochujang, butter and water. The garnishes aren’t a requirement, though they do add colour and freshness. Serve as is, over rice or with some crusty bread.
- Prep Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 1x
Ingredients
- 4 small onions
- 50g salted butter
- 2 tbsp gochujang
- 500ml boiling water
- 1 spring onion
- 1 small handful fresh coriander
- Sprinkle of sesame seeds
Instructions
- Heat your oven to 240°C fan.
- Halve the onions lengthwise and trim the top and a little of the base of the onion (you want to ensure the halves stay whole).
- Arrange the onions cut-side-down in a single layer in a large, deep baking dish.
- Place the butter, gochujang and boiling water in a bowl and whisk until the butter is melted. Pour the sauce over the onions, wrap tightly with foil and roast for 35 minutes.
- Take the onions out of the oven and reduce the temperature to 210°C fan. Remove the foil, flip the onions so they’re cut-side-up and baste with the sauce. Roast uncovered for a further 40 to 45 minutes, basting every 10 minutes, or until the onions are nice and soft and beginning to char at the edges and the sauce has thickened.
- Transfer the onions to a plate and pour over the sauce. Top with the spring onions, fresh coriander and sprinkle of sesame seeds then serve.
Notes
- This recipe is adapted from Ottolenghi’s Miso Butter Onions recipe.
- Scaling the recipe may affect how the sauce reduces.
29 Responses
This recipe just changed my life!!! I wish I used more onions to make a bigger batch. So yummy, I also put some whole garlic into the mix and it tastes so freaking good. I paired this with fried sardines over a bed of white rice, the onions are a game changer. Hoping to eat this every week if I have the time. 10/10!!!! SO simple yet so yummy.
Aww bless you! Thank you so much for your glowing review. I’m so glad you enjoyed it so much!
Absolutely stunning! I eyeballed the measurements because I was just using one onion, and it was gorgeous!! The onions were soft and pleasantly spicy~ I had it over rice and with pork floss and MY GOD is it going to be added into the cooking repertoire haha
Haha yay, I’m so happy to hear it! Next time I make it, I’m definitely going to try it with pork floss!
I saw your video on these and knew I had to make them. Totally delicious! Thank you for the recipe. I’m following you.
Aww bless you! I’m so glad you enjoyed them. It’s my absolute pleasure 🙂
I don’t usually leave comments but you have a new fan! Made these tonight and added crumbled tofu for the last 20 mins of cooking time and it was sooooo delicious. Such an easy recipe!
I’m so happy to hear it! Thank you so much for your review 🙂
OUTSTANDING. I adapted it the following ways: doubled the recipe, added 1 T ssamjang, used leeks and onions (what i had on hand) then fried some tofu in seasoned flour/corn flour till crisp and added in just before everyting was glazed. Added about 1T palm sugar and served over steamed rice with generous scallion/cilantro and lime wedges. The gochjang mellows a LOT with the butter and the cook time. It changed from a back-of-the-throat burn to a beautiful front of the mouth heat. This will be cooked often in my kitchen.
I’m so happy to hear it! Thank you so much for your review. I love the sound of your adapted version!
Literally, so delicious! I made them after I saw the tiktok, and I will be making them forever more. I have been raving about this recipe to everyone. So easy to make, with simple ingredients, that just takes a little extra time. I keep getting asked “So it’s just onions?” Yes It is, and it is so flavorful and satisfying. Literally savoring every bite. Thank you for this amazing recipe!!
Aww bless you! I’m so, so glad you loved it so much!
I ended up going a little lower on the temp for a little longer. These came out amazing! Huge fan, we’ll definitely be making this again!
I’m so glad you enjoyed it! 🙂
Be careful when halving this recipe. if you make your own adjustment to oven temp and time, you’ll boil away the sauce before the onions are charred enough
Yes, this is very true. I will add a note to that effect. Thank you for your comment.
sorry, meant to say “if you *don’t* adjust your oven temp and times”
I definitely did something wrong because 500ml of water was just too much for my 4small onions.
Hi! You might not have done anything wrong at all. “Small” is a relative term, so that might have been the issue. It could have also been an oven issue. Either way, I’m so sorry it didn’t work out for you!
Delicious and easy! my new faveourite meal, thank you so much.
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂
I added a generous squeeze of lemon juice for zing! Delicious! Have shared far and wide!x
I’m so glad you enjoyed it! Thank you so much for you review 🙂
I made these and added potatoes and baby bok choy. Served with steak and mushrooms. So good!!! I can tell this will be a frequent repeat recipe for us.
I’m so happy to hear that you enjoyed it! And that it’ll be a frequent recipe 🙂
These are great. I am always looking for flavorful and easy to prepare vegetarian recipes. We served them over well salted basmati rice. Awesomeness!
I’m so happy to hear it! Thank you so much for your kind review 🙂
I made this for a dinner party with my friends. I ended up making it on the stove instead of in the oven. (My fault, I mistimed the baking.) It’s absolutely delicious and I hope to make it again (in the oven this time!) soon.
I’m so happy to hear it worked for you on the stove!