Gochujang BBQ Sauce Recipe
Gochujang BBQ Sauce Recipe combines spicy, sweet, and tangy flavors from fermented chili paste, vinegar, honey, and spices. Its rich, smoky depth makes it ideal for glazing grilled meats, tossing with vegetables, or using as a dipping sauce. Fresh ginger and a smooth texture elevate this Korean-inspired condiment’s bold, versatile taste.
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Grater (for fresh ginger)
- Mixing bowl
- Heatproof spoon
Ingredients
- ½ cup ketchup
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 15 g sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon honey
- ¼ cup water
- 25 g rice wine vinegar
- 2 teaspoons cornflour cornstarch
- ¼ cup mirin
- ¼ teaspoon black pepper
- 1- inch piece fresh ginger peeled and grated
Instructions
Mix The Sauce Ingredients:
- In a small bowl, whisk together the ketchup, gochujang, apple cider vinegar, brown sugar, soy sauce, smoked paprika, garlic powder, onion powder, honey, black pepper, and mirin until everything’s well blended.
Make The Thickening Mix:
- In another small bowl, stir the cornflour into ¼ cup of water until the mixture is smooth and lump free.
Heat The Sesame Oil And Ginger:
- Put the sesame oil in a small saucepan over medium heat. Add the grated ginger and cook for about a minute, just until you can smell the ginger but it hasn’t browned.
Combine And Simmer:
- Pour the sauce mixture into the saucepan with the ginger. Stir it all together and let it come to a gentle simmer.
Add Vinegar And Thicken The Sauce:
- Pour in the rice wine vinegar. Then slowly whisk in the cornflour slurry while stirring constantly to keep it smooth. Let it simmer for 5 to 7 minutes until the sauce thickens up just the way you like.
Taste And Tweak:
- Give it a taste and adjust as needed add a bit more honey if you want it sweeter, vinegar if you want more tang, or extra gochujang if you like it spicier.
Cool And Store:
- Take the sauce off the heat and let it cool down. Then pour it into a clean jar or container and pop it in the fridge. It’ll keep for about a week.