Korean BBQ sauce
Make barbecue sauce with a Korean twist by adding gochujang, a red pepper paste that creates a slightly smoky heat. Use the sauce as a glaze for sticky ribs, or spoon onto burgers
- Preparation:
- Cooking:
- Total:
- Serves: 400 persons
Ingredients
- 1tbsp vegetable oil
- 1tbsp grated garlic
- 500g passata
- 125g dark brown soft sugar
- 3tbsp apple cider vinegar or rice vinegar
- 2tbsp soy sauce
- 5 ½tsp gochujang
Instructions
Step 1
Heat the vegetable oil in a saucepan over a low heat and fry the garlic for 3 mins until softened. Add the remaining ingredients along with ¼ tsp salt, and bring to the boil. Reduce the heat and simmer for 10 mins until thickened, stirring occasionally. Will keep in a sterilised glass jar or bottle in the fridge for up to a month.