Do you want to enhance the flavor of your BBQ ribs or chicken? Look no further than this easy gochujang BBQ sauce recipe that offers a simple yet delectable upgrade.
Add this sweet and spicy gochujang BBQ sauce to your favorite grilled, baked, or sauteed proteins. The delicious well-balanced flavor profile lends a subtle vibrant fruity lift to a variety of dishes. It’s fantastic brushed onto barbecued pork ribs, chicken, fish, shrimp, grilled veggies like bok choy or broccoli, and tofu.
What is gochujang paste?
Korean gochujang paste is a flavorful, spicy-sweet condiment made with fermented soybeans, chili peppers, salt, and other ingredients. This thick pepper paste is used in sauces, marinades, soups, and traditional dishes like Korean beef bulgogi, kimchi, and vegetables. Gochujang is widely available in most grocery stores or online retail outlets worldwide.
What does gochujang paste taste like?
Gochujang paste has a slightly tangy flavor balanced with robust sweet, spicy, and savory notes. The fermentation process gives this condiment its uniquely delicious umami flavor. Spiciness can vary from recipe to recipe, however, this paste offers a pleasant heat to any dish; particularly meats and other proteins, and of course, gochujang BBQ sauce.
Ingredients
- Ketchup
- Gochujang paste (Some variations of this soybean paste are vegan and gluten-free friendly)
- Rice vinegar
- Dark brown sugar (substitute with honey)
- Soy sauce (you can also use organic tamari for this gochujang BBQ sauce recipe)
- Fresh garlic, minced
- Fresh ginger, grated
- Sesame oil
- Water or low-sodium beef stock
- Butter (preferably unsalted butter)
Making gochujang BBQ sauce
- Heat sesame oil in a medium saucepan on medium heat.
- Add minced ginger and garlic and stir for 15-20 seconds until fragrant.
- Next, add the ketchup, gochujang, rice wine vinegar, brown sugar, and soy sauce to the pan. Stir until all the ingredients are well combined.
- Reduce heat to low, simmer BBQ sauce for 3 minutes. Add water or beef stock to the pot, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Continue simmering sauce on low for 2 more minutes, stirring occasionally.
- Remove the pan from the burner, whisk in the butter, and let the sauce sit for 10 minutes. Use sauce immediately, or store it in an airtight container in the refrigerator for up to 4-5 days. Freeze for up to 3 months.
- To use: Drizzle or brush onto BBQ ribs or chicken during the last 20 minutes of cooking.
Other ways to use gochujang BBQ sauce.
This versatile Korean BBQ sauce can be used as a dipping sauce when paired with sour cream or mayonnaise. You can also use it as a glaze on slow-cooker meatballs, pork belly burnt ends, spicy Korean chicken wings, steak, pork chops, your favorite rice dish and so much more! Personally, we love it on grilled burgers.
More Korean-inspired recipes
Easy Gochujang BBQ Sauce
Ingredients
- 1 cup ketchup
- 1/4 cup gochujang paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons dark brown sugar (sub with honey)
- 1 tablespoon soy sauce
- 1-2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 2 teaspoons sesame oil
- 2-3 tablespoons water or low-sodium beef stock
- 1 tablespoon butter
Instructions
- Heat sesame oil in a medium saucepan on medium heat.
- Add minced ginger and garlic and stir for 15-20 seconds until fragrant.
- Next, add the ketchup, gochujang, rice wine vinegar, brown sugar, and soy sauce to the pan. Stir until all the ingredients are well combined.
- Reduce heat to low, simmer BBQ sauce for 3 minutes. Add water or beef stock to the pot, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Continue simmering sauce on low for 2 more minutes, stirring occasionally.
- Remove the pan from the burner, whisk in the butter, and let the sauce sit for 10 minutes. Use sauce immediately, or store it in an airtight container in the refrigerator for up to 4-5 days. Freeze for up to 3 months.
- To use: Drizzle or brush onto BBQ ribs or chicken during the last 20 minutes of cooking.
