Korean BBQ sauce
Makes about 400ml
Easy
Prep:
Cook:
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
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Showing items 1 to 3 of 6
- 1 tbsp vegetable oil
- 1 tbsp grated garlic
- 500g passata
- 125g dark brown soft sugar
- 3 tbsp apple cider vinegaror rice vinegar
- 2 tbsp soy sauce
- 1½ tsp gochujang
Nutrition: Per tbsp
- kcal19
- fat0.3g
- saturates0g
- carbs4g
- sugars4g
- fibre0.2g
- protein0.2g
- salt0.15g
Method
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.
