Barbecue Sauce With Gochujung Recipes

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

Gochujang Barbeque Sauce image

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

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

GOCHUJANG BARBECUE SAUCE

The chef Tory Miller dreamed up this spicy, sweet barbecue sauce during the pandemic when he was running his Miller Family Meat & Three pop-up in Madison, Wis. It's an ode to his family's love of grilling and his Korean heritage, which, as an adoptee, he has been exploring more in recent years. Mr. Miller uses this as he would any other barbecue sauce: for basting meats as they finish grilling and for dipping nuggets. He loves the smokiness the bacon adds to the sauce, but here it's optional. (Though if using, you can add the drained bacon to a sandwich with white bread, coleslaw and pickles, or simply keep in the sauce).

Provided by Elyse Inamine

Categories barbecues, sauces and gravies

Time 55m

Yield About 1 cup

Number Of Ingredients 13

Gochujang Barbecue Sauce image

Steps:

If using the bacon, cook in a small skillet over medium heat until crisp, 6 to 8 minutes.
Meanwhile, combine the remaining ingredients in a medium saucepan with ¼ cup water and bring to a boil.
Add the crisped bacon to the saucepan, if using. Reduce the heat to low and simmer, stirring often, until the sauce has thickened and is deep brown, 45 to 50 minutes.
Remove the bacon, if using, and let the sauce cool until ready to use. The sauce can be stored in an air-tight container in the refrigerator for up to one month. Before using, allow the sauce to come to room temperature and, if it's is too thick, thin with a teaspoon or two of water.

Ingredients

1 (¼-inch-thick) slice smoky bacon (optional)
1 cup ketchup
1/3 cup brown sugar
2 tablespoons molasses
2 tablespoons gochujang
2 tablespoons cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons yellow mustard
3/4 teaspoon onion powder
3/4 teaspoon granulated garlic
3/4 teaspoon coarsely ground black pepper
3/4 teaspoon cayenne pepper sauce
Pinch smoked paprika

BARBECUE SAUCE WITH GOCHUJUNG

Gochujang paste is very spicy and hot; therefore, use according to your tastes and adjust the other ingredients as needed. Use immediately or refrigerate.

Provided by Daily Inspiration S @DailyInspiration

Categories Marinades

Number Of Ingredients 8

Barbecue Sauce with Gochujung image

Steps:

Place all the ingredients in a blender and blend thoroughly.
Adjust the seasonings to suit your tastes.
Refrigerate, if desired, or use immediately.

Ingredients

1/2 cup(s) gochujang paste (or more to taste) - this is very spicy hot, so adjust if necessary
1/3 cup(s) low sodium soy sauce
1/3 cup(s) rice wine vinegar
1/4 cup(s) sesame oil
1 tablespoon(s) freshly grated ginger
2 teaspoon(s) fresh garlic, chopped
1/2 cup(s) water
1 teaspoon(s) fresh lemon juice

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

Gochujang Sauce image

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

Ingredients

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

GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS

The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn's mop sauce, a homage to the Dixie Sweet sauce at Martin's Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.

Provided by Jane Black

Categories dinner, lunch, barbecues, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 13

Gochujang Barbecue Ribs With Peanuts and Scallions image

Steps:

The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.
For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)
The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook 3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.
Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.

Ingredients

3 racks St. Louis-style spareribs (2 1/2 pounds each)
1/2 cup kosher salt
1/2 cup packed light brown sugar
1/4 cup ground black pepper
1/2 cup gochujang
1 1/2 cups apple cider vinegar
1/2 cup packed light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon chile powder, such as ancho
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 cup chopped peanuts
1 cup sliced scallions

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Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

Barbecue Sauce With Gochujung Recipes

GOCHUJANG BARBEQUE SAUCE

GOCHUJANG BARBECUE SAUCE

BARBECUE SAUCE WITH GOCHUJUNG

Gochujang paste is very spicy and hot; therefore, use according to your tastes and adjust the other ingredients as needed. Use immediately or refrigerate.

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.

GOCHUJANG BARBECUE RIBS WITH PEANUTS AND SCALLIONS

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