Gochujang Butter Onions


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.


This recipe is adapted from Ottolenghi Flavour Yotam Ottolenghi and Ixta Belfrage.

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!

  • Navs
    Posted at 01:41h, 26 October Reply

    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.

    • zenak
      Posted at 17:10h, 31 October Reply

      Aww bless you! Thank you so much for your glowing review. I’m so glad you enjoyed it so much!

  • Olivia Garcia
    Posted at 00:27h, 29 October Reply

    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

    • zenak
      Posted at 17:08h, 31 October Reply

      Haha yay, I’m so happy to hear it! Next time I make it, I’m definitely going to try it with pork floss!

    Posted at 19:29h, 30 October Reply

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

    • zenak
      Posted at 17:07h, 31 October Reply

      Aww bless you! I’m so glad you enjoyed them. It’s my absolute pleasure 🙂

  • Hannah Conley
    Posted at 18:09h, 27 November Reply

    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.

    • zenak
      Posted at 20:34h, 06 December Reply

      I’m so happy to hear that you enjoyed it! And that it’ll be a frequent recipe 🙂

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