Korean BBQ Sauce – Bring the heat, and the flavor, with this delicious Korean BBQ Sauce

I made this sauce a few times to try to dial in just how spicy I wanted it to be.

The results?

Well, in my opinion, 1/2 cup of the gochujang was good but we, of course, wanted to bring a bit more heat, so I bumped it up to 3/4 cup. That worked quite nicely. My lips tingled and after a few bites, I needed a sip of something cool to bring me back to normal. But then I wanted to dig right back in.

Sound weird?

Back when my kids were young, my ex and I used to host the wrestling pay per views.

Yes, I watched professional wrestling #dontjudge

Anywho, one of the things we always did was have a hot wing competition. One of the guys my ex worked with was Filipino, and another was Mexican. They both bragged that they could make, and eat, the hottest hot wings out there.

So it was game on. Pots of sauce bubbled on the stove, and countless amounts of chicken wings were tossed in them.

The way we decided who the winner was?

The tasters would eat the wings and we counted how many wings they could eat before they had to take a drink. I think the record was 2 wings!

Can you say OhhEmmmGeeee HOT?

Ya, I am not into pain, but I do like heat.

So, my suggestion to you is, if you are a heat lover like us, go for the 3/4 cup of chili paste.

Not so bold? Give the 1/2 cup a try, you can always add more if you want.

Either way, this BBQ sauce is a must make if you are looking for a little summthin summthin to change up your BBQ game.

It has become one of the sauces that I always have a jar of in my fridge.

Kevin has even been known to dip leftover steak, veggies, or even chips into it.

Like I said, it is soooo good.

Plus Kevin is just a tad bit weird.

Yield: Approx 1 pintAuthor: Bobbi BurlesonPrint Recipe

Korean BBQ Sauce

Bring the heat, and the flavor, with this delicious Korean BBQ Sauce

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:

• 1 bunch of green onion, whites and greens rough chopped
• 8 large cloves of garlic
• 1 3-inch piece of ginger, peeled and rough chopped
• 2 tablespoons vegetable oil
• 1/2 cup gochujang (Korean chili paste)* See Cook’s notes
• 1 cup ketchup
• 2 limes, juiced
• 1/4 cup plum sauce
• 1/2 cup brown sugar
• 1 tablespoon fish sauce
• 1/4 cup Tamari sauce
• 1/4 water*

INSTRUCTIONS

1. Place the chopped green onions, garlic, and ginger in a food processor and pulse until finely chopped.
2. Heat the oil in a saucepan over medium heat. Add green onion mix and cook, stirring often, until softened, and a bit caramelized, about 5 to 7 minutes.
3. Add the gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, Tamari, and water and stir until well combined.
4. Bring the sauce to a simmer and cook, stirring often to prevent scorching, until thick, 20 to 25 minutes.
5. Remove sauce from heat; season with salt if needed.

Cook’s Notes

1. We like it super spicy so I add an extra 1/4 cup of gochujang.
2. Add extra water if sauce gets too thick.

All recipes and their respective images are original and the sole property of Bobbi’s Kozy Kitchen © 2011-2017, with all rights, reserved.

Created using The Recipes Generator

I helped create a cookbook!




Do You Shop Amazon?

Help support this blog by starting your Amazon shopping here. THANK YOU!!

 

 

Make sure to check out my page on Parade Magazine’s Community Table

 

Like what you see? Please leave me a comment!
Let’s stay connected!

| Bloglovin’ | Facebook | Twitter | Pinterest | Google+ | Instagram | 

Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram using the hashtag #BobbisKozyKtchn I would love to see what you made.

Thank you for reading and supporting companies I partner with. Doing so allows me to create more unique content and recipes for you. 

 

This post contains affiliate links. As always, all opinions are my own.