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

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp grated garlic
• 500 g passata
• 125 g dark brown soft sugar
• 3 tbsp apple cider vinegar or rice vinegar
• 2 tbsp soy sauce
• 5.5 tsp gochujang

Steps

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.