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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.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sauces, Side Dish
Cuisine: Asian, Korean
Servings: 8 People
Author: Ben Racey

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.

Notes

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.