Asian Inspired Bbq Sauce Recipes

ASIAN BARBECUE SAUCE

Steps:

• Place the sugar and water in a large heavy-bottomed sauce pan. Stir until sugar is evenly moistened.
• Combine the hoisin sauce, rice vinegar, fish sauce and soy sauce in a bowl. Set aside.
• Heat on medium, stirring, until the mixture comes to a boil. Once the sugar has dissolved, stop stirring, but swirl the pan gently.
• Cook the sugar until it reaches a medium-amber color. Immediately pour in the hoisin sauce mixture, stirring vigorously. Be careful, because the mixture will bubble up and the caramel will most likely harden.
• Turn the heat down to medium-low and add the honey, shallot, garlic ginger and 5 spice. Whisk together until the caramel has melted back into the sauce
• Turn the heat down to low and simmer for about 5 minutes, or until the sauce has thickened slightly.

KOREAN BBQ SAUCE

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.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).