Gochujang Barbeque Sauce Recipes

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SMOKY GOCHUJANG BARBECUE CHICKEN



Smoky Gochujang Barbecue Chicken image

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

2 tablespoons tomato paste
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic
8 chicken drumsticks or thighs
Cilantro (to serve)

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



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

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

GOCHUJANG KOREAN BBQ SAUCE



Gochujang Korean BBQ Sauce image

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

2-3 cloves garlic - crushed
1 inch ginger - grated (a microplane works great for this)
1/3 cup gochujang
1/4 cup mirin
1/4 cup brown sugar
1 Tbsp sesame oil
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp fish sauce - optional but it really brings it together
1 Tbsp avocado oil

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



Gochujang Sauce image

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

2 tablespoons gochujang (Korean chile paste)
2 tablespoons diagonally sliced green onions
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons white sugar
2 teaspoons grated ginger
1 teaspoon sesame oil

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

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Estimated Reading Time 2 mins
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  • 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.
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  • 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.


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