SMOKY GOCHUJANG BARBECUE CHICKEN
Korean BBQ Chicken is smothered in an easy to make and DELICIOUS gochujang BBQ sauce then grilled until charred and crispy. This recipe will be your new summer favorite!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat your BBQ to medium heat. (use a BBQ mat to keep your grill clean)
- In a small saucepan over medium-high heat, bring the tomato paste, gochujang, honey, rice vinegar, garlic, and 1 tablespoon of water to boil then set aside.
- Place the chicken on the grill, skin side up. Let it cook for 20 minutes, flipping over halfway.
- Baste the chicken generously with the gochujang BBQ sauce and cook for another 6 minutes, turning and basting again halfway.
- Serve with a sprinkle of cilantro over the top.
Nutrition Facts : ServingSize 2 drumsticks with a generous amount of sauce, Calories 270 kcal, Carbohydrate 8 g, Protein 27 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 222 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 9 g
GOCHUJANG BARBEQUE SAUCE
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
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
GOCHUJANG KOREAN BBQ SAUCE
This Sticky, sweet and mildly spicy Korean Gochujang BBQ Sauce recipe will be your new go-to favorite BBQ Sauce recipe.
Provided by Robyn
Categories BBQ Sauce
Time 20m
Number Of Ingredients 10
Steps:
- Over a low simmer, add the avocado oil, garlic and ginger and cook long enough to soften, no more than 2 minutes. Next, add the remaining ingredients and let simmer over low heat for 10 minutes to combine. Remove from heat until ready to use.
- Add sauce to grilled meats such as Smoked Baby Back Ribs. Add the sauce at the end since any sauce with sugar will burn on the grill or in the oven.
GOCHUJANG SAUCE
I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.
Provided by Katie Paulson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 4.3 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 543.8 mg, Sugar 2.3 g
More about "gochujang barbeque sauce recipes"
BARBECUE RIBS WITH GOCHUJANG SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (7)Estimated Reading Time 2 minsServings 4
- Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.
- Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.
- Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
15 RECIPES THAT USE GOCHUJANG - KOREAN BAPSANG
From koreanbapsang.com
- Jeyuk Bokkeum. Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger! A perfect dish for spicy food lovers!
- Tteokboki. Tteokbokki is no. 1 street food in Korea. Gochujang gives lots of umami flavors to these soft, chewy rice cakes.
- Gochujang jjigae. Gochujang jjigae is a stew primarily seasoned and flavored with gochujang. It adds lots of spicy, robust flavors to this simple stew made with zucchini and potatoes.
- Dakgalbi. A spicy stir-fried chicken dish made with boneless chicken pieces, rice cakes (tteokbokki tteok), green cabbage, sweet potato, and other vegetables.
- Spicy Galbijjim. For this spicy version, I adjusted the braising liquid used for my slow cooker galbijjim to incorporate gochugaru and gochujang. Also try slow cooker spicy braised pork ribs.
- Baked Chicken Wings. These chicken wings are finger-licking delicious! The key ingredient of the sticky, sweet, and spicy marinade is gochujang (Korean red chili pepper paste).
- Gochujang Shrimp. Easy spicy grilled shrimp flavored with a deeply savory gochujang sauce! The marinade is so easy to prepare, and the shrimp cook up very quickly.
- Ssamjang. Ssamjang is typically made with a combination of doenjang and/or gochujang along with some other ingredients for additional flavoring and texture.
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