spicy essentials: korean bbq sauce

By Andy Anderson !
from Wichita, KS

Worked on this last evening and into the morning hours before I was happy. It has layers of flavor from sweet to sour to piquant. I will talk more about the ingredients later, but I had a holiday open house and put this out as a dipping sauce with breaded chicken bites… total success. So, you ready… Let’s get into the kitchen.

serves Several
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For spicy essentials: korean bbq sauce

  • PLAN/PURCHASE
  • 1/4 c
    pear, peeled, seeded, chopped
  • 5 clove
    garlic, minced
  • 1/4 c
    gochujang
  • 2 1/2 Tbsp
    tamari or liquid aminos
  • 2 Tbsp
    yellow onion, chopped
  • 2 Tbsp
    fresh clover honey
  • 1 Tbsp
    ginger powder
  • 1 Tbsp
    rice wine vinegar
  • 1 Tbsp
    coconut sugar
  • 2 tsp
    toasted sesame oil

How To Make spicy essentials: korean bbq sauce

  • 1
    PREP/PREPARE
  • 2
    What will you need? You will need a saucepan, and a non-reactive jar to store the sauce in.
  • 3
    What is Gochujang? Gochujang (pronounced go-choo-jong) is a fermented hot sauce made with chili peppers, fermented soybeans, sticky rice powder, and salt, then mixed into a thick paste. It has long been a Korean staple, traditionally used as a marinade for meat and fish and as a flavor enhancer in stews or soups. It has a savory, sweet, spicy, slightly earthy flavor with an umami-packing punch. In the last few years, it has really been catching on with Western palettes, and you can usually find it in most grocers. Look out Sriracha, here comes Gochujang.
  • 4
    What is Korean BBQ Sauce? Good question. Most, but not all, Western BBQ sauces are tomato/ketchup based. This Korean version is based mostly on things like soy and vinegar. It has a distinctively piquant flavor that can be moderated with things like honey and brown sugar. In addition, most Korean BBQ sauces are accompanied by fruit, and the most used is the Asian pear. I was not able to acquire an Asian pear, so I substituted a bartlett pear. Still came out pretty tasty.
  • 5
    What to serve with this Sauce? My choices would be chicken, fish, or pork. Not too sure about beef, but if it were sliced thin and pan fried, I might give that a shot.
  • 6
    How to store this sauce? Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces (like in this recipe), I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. In most cases, sauces should be stored in the fridge. If properly stored, this sauce should last 8 – 10 days in the fridge. FYI: This sauce can be frozen; in which case it will last for several months. If you freeze things like this recipe, I suggest getting a plastic ice cube tray and measure out individual portions, then freeze, pop out the frozen sauce, and put them into a freezer bag. Easy/Peasy.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Add the ingredients to a blender and blend until smooth.
  • 9
    Place into a small saucepan, over medium low heat, then simmer while stirring for about 10 – 15 minutes. Keep the heat low and never bring up to a boil… just a gentle simmer.
  • 10
    Remove from stovetop, allow to cool to room temperature, and store in a non-reactive jar in the fridge until ready to use.
  • 11
    PLATE/PRESENT
  • So Yummy
    12
    This sauce is great for chicken, fish, and pork; you can toss the items in and coat or use on the side for dipping. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • 14
    Namasté
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