Best Gochujang Barbeque Sauce Recipes

GOCHUJANG BARBEQUE SAUCE

Gochujang Barbeque Sauce image

This is a unique barbeque sauce I made using heirloom tomatoes from my backyard. For longer storage, can the sauce in a water bath. Make sure the water completely covers Mason jars, and the water reached a rolling boil for 15 minutes. If using the sauce within the next week, store it in the refrigerator.

Provided by Naomi Gutierrez

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 35m

Yield 24

Number Of Ingredients 10

Ingredients

½ white onion, chopped
3 pounds heirloom tomatoes, chopped
½ cup apple cider vinegar
¼ cup firmly packed light brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
1 tablespoon molasses
4 cloves garlic, crushed
1 ½ teaspoons lime juice

Steps:

Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
Fill a blender with the sauce. Puree until smooth.
Strain sauce through a sieve and pour into sterilized Mason jars.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 116.5 mg, Sugar 4.9 g

KOREAN BBQ SAUCE

Korean BBQ Sauce image

I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.

Provided by holmes416

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup soy sauce
¾ cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 ½ teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water

Steps:

Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g