The Gochu Recipe

Combine and dissolve

In a small saucepan, combine 3 oz water and 3 oz granulated sugar over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer.

Incorporate gochujang and honey

Whisk in 1 tablespoon gochujang and 1 tablespoon honey until fully integrated. Continue to simmer gently for 1–2 minutes so flavors meld and the paste loosens into the syrup.

Finish and strain

Remove from heat. Stir in 0.5 oz fresh lemon juice, 0.25 tsp toasted sesame oil, and 1/8 tsp crushed red pepper flakes if using. Let cool slightly, then pass the syrup through a fine-mesh sieve or cheesecloth into a jar to remove solids. Refrigerate; keeps for up to 2 weeks.

Prepare glass and (optional) egg white

If using egg white for a silky texture, separate and reserve 1/2 egg white. Dry shake first: add egg white, 2 oz soju, 0.75 oz fresh lime juice, 0.75 oz gochujang-spice syrup, 0.5 oz ginger liqueur, and 0.25 oz curaçao into a cocktail shaker without ice. Seal and shake vigorously for 20–30 seconds to emulsify and create foam.

Shake with ice

Add a large handful of ice to the shaker and shake again hard for 15–20 seconds until the shaker is very cold. If you skipped the egg white, simply combine all liquid ingredients with ice and shake until chilled.

Fine strain

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer). Use a fine mesh strainer to catch any bits from the syrup and to ensure a silky texture.

Garnish and finish

Garnish with a lime wheel on the rim. Lightly toast a few sesame seeds in a dry pan for 30 seconds and sprinkle 1/4 tsp over the foam or surface. Optionally, place a 1/2 tsp smear of gochujang on one side of the glass rim before pouring for a spicy hit, and add 2 dashes of Angostura bitters over the foam for aromatic complexity.

Serve immediately. Adjust heat by varying the amount of gochujang syrup used or by adding more sesame oil/honey balance in the syrup for future batches.