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Recipe Detail Page
Gochujang Bull’s Eye
Autumn 2023
A classic cocktail called the Bullshot mixes chilled beef broth, vodka, lemon juice, Worcestershire and Tabasco sauces and seasoning—something like a Caesar or Bloody Mary without the tomato. Since broth is the star of this variation, use a high-quality one: if you don’t have homemade bone broth, try Broya Beef Bone Broth (at broyaliving.com and many organic food stores), or Better Than Bouillon Beef Base (available at grocery stores). Find spicy, sweet, smoky Korean gochujang chili paste in plastic tubs (usually bright red) at Asian groceries like T&T Supermarket (tntsupermarket.com); choose a mild variety so you can build spice by adding more.
Makes 1 drink
6 oz beef bone broth or bouillon, warmed
1 tbsp (15 mL) gochujang chili paste, or more to taste
1/2 tsp (2 mL) soy sauce
1/2 oz freshly squeezed lemon juice
1 1/2 oz blended whisky (such as Canadian or Irish)
Dried or fresh chili, or Korean barbecue jerky, to garnish (optional)
Crispy Sage to garnish (optional; recipe follows)
1. Using a fork or whisk, stir the chili paste into the warm broth until it’s completely dissolved and incorporated. Add soy sauce and chill mixture in refrigerator until completely cool.
2. Fill a cocktail shaker with ice and add bouillon mixture, lemon juice and whisky. Shake until thoroughly chilled, 15 to 30 seconds.
3. Strain through a fine cocktail sieve into a small juice or highball glass. Garnish with a small red chili, a piece of purchased Korean barbecue-flavoured jerky or a crispy sage leaf.
Makes 1 drink
Crispy Sage
Heat a cast-iron pan to medium heat, and while it’s heating, brush large, fresh sage leaves with melted butter or olive oil, and lightly salt and pepper them. Put fresh leaves in hot pan, using a spatula to flatten them. Flip when browned, 1 to 2 minutes per side. Cool on paper towels. Use immediately or store in an airtight container overnight.
