Korean Gochujang BBQ Sauce
A sweet & sticky Korean bbq sauce, made with spicy gochujang chilli paste! This is a really easy sauce to make & goes great on fried chicken, pulled pork, ribs & loads more.
Servings: 8 People
Equipment
- Saucepan
- Microplane/Grater
Ingredients
- 120 g Dark Soy Sauce
- 100 g Honey
- 50 g Gochujang Paste (See Notes)
- 50 g Light Brown Sugar
- 25 g Rice Wine Vinegar
- 15 g Sesame Oil
- 2 Garlic Cloves (Peeled & Grated)
- A 1" Piece Of Fresh Ginger (Peeled & Grated)
- 2 tsp Cornflour
- 2 tsp Cold Water
Instructions
- Add all of the ingredients apart from the cornflour & water into a saucepan then set over a low heat. Cook, stirring regularly until the sugar has dissolved.
- Turn the heat up to medium & bring the sauce to the boil. In the meantime, add the cornflour & water into a small bowl & stir to make a paste.
- Next, stir the cornflour slurry into the sauce then continue cooking for another minute or so, until thick.
- Once cooked, transfer the sauce to a bowl, leave to cool then serve.
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1. To Cook On An Aga - Cook the sauce on the simmering plate.
2. Gochujang - I used AJR Gochujang but any brand will work! This sauce has a bit of a kick but feel free to adjust the spice level to suit your taste by adding more or less gochujang.
3. Storage - Korean bbq sauce should be stored in the fridge & is best eaten within 1 week.
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