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.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 1x


  • 4 small onions
  • 50g salted butter
  • 2 tbsp gochujang
  • 500ml boiling water
  • 1 spring onion
  • 1 small handful fresh coriander
  • Sprinkle of sesame seeds


  1. Heat your oven to 240°C fan.
  2. 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).
  3. Arrange the onions cut-side-down in a single layer in a large, deep baking dish.
  4. 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.
  5. 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.
  6. 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.


  1. This recipe is adapted from Ottolenghi Flavour Yotam Ottolenghi and Ixta Belfrage.
  2. Scaling the recipe may affect how the sauce reduces.


Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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5 months ago

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.

Olivia Garcia
5 months ago

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

5 months ago

I saw your video on these and knew I had to make them. Totally delicious! Thank you for the recipe. I’m following you.

Emily X
5 months ago

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!

Lola Rossman
5 months ago

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.

Autumn Rasmussen
5 months ago

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!!

Kaitlyn Ybarra
5 months ago

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!

Simon Shea
5 months ago

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

Simon Shea
5 months ago

sorry, meant to say “if you *don’t* adjust your oven temp and times”

I day
5 months ago

I definitely did something wrong because 500ml of water was just too much for my 4small onions.

Omnath Magic
5 months ago

Delicious and easy! my new faveourite meal, thank you so much.

Alice Taylor
5 months ago

I added a generous squeeze of lemon juice for zing! Delicious! Have shared far and wide!x

Hannah Conley
4 months ago

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.

John Champagne
4 months ago

These are great. I am always looking for flavorful and easy to prepare vegetarian recipes. We served them over well salted basmati rice. Awesomeness!