Korean BBQ sauce
By Da-Hae West
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
- Prep:15 mins
Cook:20 mins
- Easy
Nutrition per serving
- kcal 19
- fat 0.3g
- saturates 0g
- carbs 4g
- sugars 0g
- fibre 0.2g
- protein 0.2g
- salt 0.15g
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp grated garlic
- 500g passata
- 125g dark brown soft sugar
- 3 tbsp apple cider vinegar or rice vinegar
- 2 tbsp soy sauce
- 1½ tsp gochujang
Method
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.