Gochujang Korean Bbq Sauce Recipes
SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE
Spicy Korean Chicken Thighs in Gochujang Sauce - an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!
Provided by Richa
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
- Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
- Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
- Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.
Nutrition Facts : Calories 327 kcal, Sugar 9 g, Sodium 632 mg, Fat 22 g, SaturatedFat 8 g, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, Cholesterol 111 mg, ServingSize 1 serving
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
KOREAN BBQ SAUCE RECIPE
This Korean BBQ sauce recipe is a combination of tangy, spicy and sweet, perfect as a marinade and finisher for any grilled meats and essential for Korean BBQ. So easy to make!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 11
Steps:
- Puree all of the ingredients together in a blender or food processor until smooth.
- Transfer the bbq sauce mixture to a small pot. Bring to a boil, then reduce heat and simmer for 5-10 minutes to allow the flavors to develop.
- Use immediately, or transfer to a sealable container and refrigerate until ready to use.
- Marinate your chosen meat (strips of steak, chicken, pork) in half of the Korean bbq sauce for at least 30 minutes, or overnight for more flavor development.
- Grill or sauté the strips of steak or meat over medium-high heat 5-6 minutes, stirring or flipping often, until done to your liking.
- Serve with extra Korean bbq sauce as desired.
Nutrition Facts : Calories 132 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 1108 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
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5/5 (3)Estimated Reading Time 6 minsServings 2
- Combine the soy sauce, light brown sugar, 1 cup water, soju, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper, and chili powder in a large stainless pot. Stir while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup or bowl, whisk together the canning starch with the water. While stirring the barbecue sauce vigorously, slowly pour the starch mixture into the sauce. Return the barbecue sauce to a boil and boil for 1 minute or until thickened. (If you intend to can this sauce, proceed to the next paragraph now.) Pour the sauce into jars and store in the refrigerator for up to three weeks. Enjoy!
- OPTIONAL CANNING DIRECTIONS: Ladle the hot barbecue sauce into sterilized pint or 24 ounce jars, leaving ½-inch of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Position new, two-piece lids on the jars and tighten to fingertip tightness.
- Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean, and labeling.
KOREAN BARBECUE SAUCE RECIPE – MUST LOVE …
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4.1/5 (44)Total Time 15 minsCategory SauceCalories 40 per serving
- Stir brown sugar, Tamari, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the boiling Tamari mixture. Continue to stir the sauce.
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Cuisine AsianTotal Time 8 hrs 20 minsServings 10Calories 563 per serving
- Add beef to pan and sear until a crust forms and the meat releases from pan, about 3 minutes. Repeat on all sides and edges. Transfer the chuck roast to a slow cooker.
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AUTHENTIC GOCHUJANG SAUCE - KOREAN RED PEPPER PASTE …
From drivemehungry.com
Ratings 55Category Dips, Glazes, SaucesCuisine Asian, KoreanTotal Time 8 mins
- Stir the sauce occasionally and wait for it to come to a rolling boil with lots of bubbling. The sugar content in this sauce allows it to easily burn so keep an eye on it. This should take about 2 minutes.
- Once the sauce comes to a boil, test that it is properly reduced and thickened up. Drizzle a small amount onto a plate and let it cool. If it's too thin, let it boil more. If it's too thick, add a teaspoon more water at a time and turn off the heat. Once cooled taste the sauce and adjust for seasoning if needed. Makes slightly over 1 cup of sauce.
GOCHUJANG SAUCE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (20)Category Cooking Component, SauceCuisine KoreanTotal Time 5 mins
- In a small bowl, whisk together the gochujang paste, vinegar, sesame oil, and maple syrup. Use less gochujang paste for a mild sauce, use more for a spicier sauce.
SWEET-AND-SPICY SPARERIBS WITH KOREAN BARBECUE …
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5/5 (2)Category Meat & Poultry Recipes, Pork RecipesServings 10Total Time 2 hrs 30 mins
- Preheat the oven to 325°. In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer 2 long sheets of heavy-duty foil on a work surface and set 1 rack of ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, about 2 hours.
- Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes. Cut into individual ribs if desired. Transfer to a platter and serve.
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From bonappetit.com
5/5 (6)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.
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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.
4 WAYS TO ENJOY GOCHUJANG (KOREAN CHILI PASTE RECIPES ...
From aaronandclaire.com
Published 2021-07-07
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From elmundoeats.com
5/5 (1)Servings 1.5Cuisine Korean
- Add all ingredients in a pan, except for corn starch and 1 tbsp water, and bring to a boil on medium heat. Use a whisk to mix everything well.
- Mix corn starch with 1 tbsp water. Once the sauce is boiling, add in corn starch mixture while mixing. Continue to cook for a few minutes until the sauce thicken.
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