Gochujang Butter Rice Krispies Treats Recipe by Kat Lieu

Gochujang Brown Butter Rice Krispies Treats by Kat Lieu 

Dear friend,

Growing up, I loved eating my mother's Rice Krispies treats. Why, you ask? My mother rarely baked or made American treats, so when she did, it was magic. She’d cut the Rice Krispies treats into perfect, uniform squares, each bite sweet and buttery—a fun contrast to her usual desserts like sweet soups and chewy mochi.

These days, a few staples always make it into my kitchen, and one of them is gochujang, one of Korea's three iconic jangsauces. Gochujang has become a culinary darling lately, with its bold, spicy-sweet depth showing up everywhere—even on Netflix’s Culinary Class Wars. Inspired by its rising fame, I’ve taken my favorite childhood treat and given it an Asian twist, adding gochujang for a savory, spicy kick.

At first bite, the nutty brown butter pulls you in, and there’s a hint of sweetness from the marshmallows. Then, gradually, the heat from the gochujang starts to bloom—just enough to surprise you but not overwhelm. It’s like the sting of a flu shot you dreaded, only to realize it’s not that bad. These gochujang brown butter Rice Krispies treats are beautifully orange, slightly warm, and incredibly comforting. And the best part? You only need one pot or heavy saucepan to whip them up.

xoxoxo,

Kat Lieu

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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Yield 16 bars

Author Kat Lieu

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Gochujang Butter Rice Krispies Treats Recipe by Kat Lieu

Growing up, my mother's rare homemade Rice Krispies treats felt magical with their perfect squares and unique flavor, a delightful contrast to her usual desserts. Today, I’ve given this classic snack an Asian-inspired twist by incorporating gochujang, Korea’s trending chili paste, for a spicy-sweet depth. Recently spotlighted on Netflix's Culinary Class Wars, gochujang has taken the culinary world by storm. My gochujang brown butter Rice Krispies offer a balanced, delayed heat that warms your palate without overwhelming it—easy to make, subtly sweet, and beautifully orange. Perfect for a quick, one-pot treat, this recipe brings nostalgia with a modern, savory edge.

Ingredients

• 6 tablespoons unsalted butter, browned
• 1 tablespoon gochujang, adjust to taste
• 1/2 teaspoon doenjang or miso, adjust to taste
• Dash of MSG (optional)
• One (12-ounce bag) mini or regular-sized marshmallows
• Toasted white or black sesame seeds
• 6 cups Rice Krispies cereal (or mix in some cornflakes or your other favorite mild-flavor but crunchy cereals)
• Neutral or toasted sesame oil

Instructions

1. Grease an 8 by 8-inch or 9 by 9-inch baking dish with butter, neutral oil, or for more flavor, toasted sesame oil.
2. Cut the butter into smaller pieces and dump into a heavy saucepan or pot over medium heat. Heat the butter until foamy and brown bits form. Lower the heat to medium-low and add the gochujang. Mix until combined. The mixture will be a foamy. Mix in the miso or doenjang and MSG, if using.
3. Drop in the marshmallows and stir with a spatula. Lower the heat to low and once you get a big marshmallow fluff, add in the sesame seeds, up to 1/4 cup, before mixing in the Rice Krispies cereal, about 2 cups at a time.
4. Turn off the heat and keep mixing everything to fully coat the cereal with melty marshmallow.
5. Transfer the mixture to the prepared baking dish and press down into an even layer, using a fondant press or the back of the spatula. Allow to cool for 20 minutes before turning the cereal treats out onto a cutting board to cut into 16 even pieces. You can cut more or less pieces, depending on how big you like the cereal bar treats.
6. Enjoy with hot tea.

Recommended Products

Modern Asian Kitchen

Modern Asian Baking at Home Cookbook

Clear Glass Baking Dishes

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