Gochujang Date Sauce Recipes

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GOCHUJANG-DATE SAUCE

Provided by Kay Chun

Categories     Sauce     Vegetarian     Quick & Easy     Low Cal     Date     Low Cholesterol     Vegan     Sesame Oil     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 3



Gochujang-Date Sauce image

Steps:

  • Place 5 pitted Medjool dates in a small bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain; transfer dates to a food processor. Add 1 cup gochujang (Korean hot pepper paste) and 2 tablespoons toasted sesame oil. Purée until smooth.

5 pitted Medjool dates
1 cup gochujang (Korean hot pepper paste)
2 tablespoons toasted sesame oil

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

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 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.

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

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